t them boil together for
two or three minutes, then take out the meat, and wipe it dry.--To keep
hams, when they are cured for hanging up, tie them in brown paper bags
tight round the hocks to exclude the flies, which omission occasions
maggots.--Ginger, where spice is required, is very good in most things.

_Meat, general rule for roasting and boiling._

The general rule for roasting and boiling meat is as follows: fifteen
minutes to a pound in roasting, twenty minutes to a pound in boiling.

On no account whatever let the least drop of water be poured on any
roast meat; it soddens it, and is a bad contrivance to make gravy, which
is, after all, no gravy, and totally spoils the meat.

_Meat, half-roasted or under-done._

Cut small pieces, of the size of a half-crown, of half-roasted mutton,
and put them into a saucepan with half a pint of red wine, the same
quantity of gravy, one anchovy, a little shalot, whole pepper, and salt;
let them stew a little; then put in the meat with a few capers, and,
when thoroughly hot, thicken with butter rolled in flour.

_Mustard, to make._

Mix three table-spoonfuls of mustard, one of salt, and cold spring water
sufficient to reduce it to a proper thickness.

_Chine of Mutton, to roast._

Let the chine hang downward, and raise the skin from the bone. Take
slices of lean gammon of bacon, and season it with chives, parsley, and
white pepper; spread them over the chine, and lay the bacon upon them.
Turn the skin over them, and tie it up; cover with paper, and roast.
When nearly done, dredge with crumbs of bread, and serve up, garnishing
with mutton cutlets.

_Mutton chops, to stew._

Put them in a stewpan, with an onion, and enough cold water to cover
them; when come to a boil, skim and set them over a very slow fire till
tender; perhaps about three quarters of an hour.

Turnips may be boiled with them.

_Mutton cutlets._

Cut a neck of mutton into cutlets; beat it till very tender; wash it
with thick melted butter, and strew over the side which is buttered some
sweet-herbs, chopped small, with grated bread, a little salt, and
nutmeg. Lay it on a gridiron over a charcoal fire, and, turning it, do
the same to that side as the other. Make sauce of gravy, anchovies,
shalots, thick butter, a little nutmeg, and lemon.

_Mutton cutlets, with onion sauce._

Cut the cutlets very small; trim all round, taking off all the fat; cut
off the long part of the bone; pu