t them into a stewpan, with all the
trimmings that have been cut off, together with one onion cut in slices;
add some parsley, a carrot or two, a pinch of salt, and six
table-spoonfuls of mutton or veal jelly, and let them stew till the
cutlets are of a brown colour all round, but do not let them burn. Take
out the cutlets, drain them in a sieve, and let them cool; then strain
the sauce till it becomes of a fine glaze, and re-warm them. Have ready
some good onion sauce; put it in the middle of the dish; place the
cutlets--eight, if they are small--round it, and serve the glaze with
them; take care it does not touch the onion sauce, but pour it round the
outside part.

_Mutton hams, to make._

Cut a hind quarter of mutton like a ham. Take one ounce of saltpetre,
one pound of coarse sugar, and one pound of common salt; mix them
together, and rub the ham well with them. Lay it in a hollow tray with
the skin downward; baste it every day for a fortnight; then roll it in
sawdust, and hang it in wood smoke for a fortnight. Boil and hang it in
a dry place; cut it out in rashers. It does not eat well boiled, but is
delicious broiled.

_Haricot Mutton._

Take a neck of mutton, and cut it in the same manner as for mutton
chops. When done, lay them in your stewpan, with a blade of mace, some
whole peppercorns, a bunch of sweet-herbs, two onions, one carrot, one
turnip, all cut in slices, and lay them over your mutton. Set your
stewpan over a slow fire, and let the chops stew till they are brown;
turn them, that the other side may be the same. Have ready some good
gravy, and pour on them, and let them stew till they are very tender.
Your ragout must be turnips and carrots cut into dice, and small onions,
all boiled very tender, and well stirred up in the liquor in which your
mutton was stewed.

_Another way._

Fry mutton chops in butter till they are brown, but not done through.
Lay them flat in a stewpan, and just cover them with gravy. Put in small
onions, whole carrots, and turnips, scooped or cut into shapes; let them
stew very gently for two hours or more. Season the chops before you fry
them with pepper and salt.

_Leg of Mutton._

To give a leg of mutton the taste of mountain meat, hang it up as long
as it will keep fresh; rub it every day with ginger and coarse brown
sugar, leaving it on the meat.

_Leg of Mutton in the French fashion._

A leg of mutton thus dressed is a very excellent dish. Pare off