urned, and never allowed to fry. When turned
in the pan for the last time sprinkle a little chopped parsley on the
upper side; remove the slices carefully on to a hot dish, pour the fat
in the pan over, and serve.

COLD MUTTON POTTED.

Cut up the mutton, being careful to free it from all sinew and skin;
chop or pound it with half its weight of cooked bacon until it is as
fine as desired. Season with a little pepper, salt, and allspice, put it
into a jar, which set in a saucepan of water over the fire until the
meat is hot through. When taken up stir occasionally until cool, then
press it into little pots, and pour clarified butter or mutton fat over
the top. If liked, a little essence of anchovy may be added to the
seasoning.

MUTTON PIES.

Mince a quarter of a pound of underdone mutton, taking care to have it
free from skin and fat. Mix with it a tablespoonful of rich gravy--that
which is found under a cake of dripping from a joint is particularly
suitable for this purpose--add a few drops of essence of anchovy, a
pinch of cayenne pepper, and a small teaspoonful of minced parsley. If
necessary add salt.

Line four patty-pans with puff paste, divide the mutton into equal
portions and put it into the pans, cover each with a lid of paste, and
bake in a quick oven for half-an-hour.

OX BRAIN.

Having carefully washed the brain, boil it very fast, in order to harden
it, in well-seasoned gravy. When it is done, take it out of the gravy
and set it aside until cold. Cut it either in slices or in halves, dip
each piece in egg, then in bread-crumbs well seasoned with dried and
sifted parsley, pepper, and salt, fry them in a little butter until
brown. The gravy having become cold, take off the fat, and boil it in a
stewpan without a lid until it is reduced to a small quantity; pour it
round the brain, and serve.

BRAIN FRITTERS.

Carefully wash an ox brain, and boil it for a quarter of an hour in
well-seasoned stock. When the brain is cold, cut it into slices as thin
as possible, dip each of them in batter, drop them as you do them into a
stewpan half-full of fat at a temperature of 430 deg., or that which
will brown instantly a piece of bread dipped into it. To make the
batter, mix two large tablespoonfuls of fine flour with four of cold
water, stir in a tablespoonful of dissolved butter or of fine oil, the
yolk of an egg, and a pinch of salt and pepper; when ready to use, beat
the white of the egg to a stro