ed, stir in as much flour as will stiffen it; pour the gravy to
it by degrees, stir together till it boils; strain it through a fine
sieve or tamis into a stew-pan, put in the carrots and turnips to get
warm, and let it simmer gently while you dish up the meat; lay the chops
round a dish; put the vegetables in the middle, and pour the thickened
gravy over. Some put in capers, &c. minced gherkins, &c.

_Obs._--Rump-steaks, veal-cutlets, and beef-tails, make excellent dishes
dressed in the like manner.

_Mutton-Chops delicately stewed, and good Mutton Broth_,--(No. 490.)

Put the chops into a stew-pan with cold water enough to cover them, and
an onion: when it is coming to a boil, skim it, cover the pan close, and
set it over a very slow fire till the chops are tender: if they have
been kept a proper time, they will take about three quarters of an
hour's very gentle simmering. Send up turnips with them (No. 130); they
may be boiled with the chops; skim well, and then send all up in a deep
dish, with the broth they were stewed in.

N. B. The broth will make an economist one, and the meat another,
wholesome and comfortable meal.

_Shoulder of Lamb grilled._--(No. 491.)

Boil it; score it in checkers about an inch square, rub it over with the
yelk of an egg, pepper and salt it, strew it with bread-crumbs and dried
parsley, or sweet herbs, or No. 457, or No. 459, and _Carbonado_, _i.
e._ grill, _i. e._ broil it over a clear fire, or put it in a Dutch
oven till it is a nice light brown; send up some gravy with it, or make
a sauce for it of flour and water well mixed together with an ounce of
fresh butter, a table-spoonful of mushroom or walnut catchup, and the
juice of half a lemon. See also grill sauce (No. 355).

N.B. Breasts of lamb are often done in the same way, and with mushroom
or mutton sauce (No. 307).

_Lamb's Fry._--(No. 492.)

Fry it plain, or dip it in an egg well beaten on a plate, and strew some
fine stale bread-crumbs over it; garnish with crisp parsley (No. 389).
For sauce, No. 355, or No. 356.

_Shin of Beef[308-*] stewed._--(No. 493.)

Desire the butcher to saw the bone into three or four pieces, put it
into a stew-pan, and just cover it with cold water; when it simmers,
skim it clean; then put in a bundle of sweet herbs, a large onion, a
head of celery, a dozen berries of black pepper, and the same of
allspice: stew very gently over a slow fire till the meat is tender;
this will take fr