Mutton A La Venison

Take a fat loin, remove the kidney, and let it hang a week, if the weather permits. Two days before dressing it for cooking, take ground allspice, clove, and pepper, mix them, and rub into the meat a tablespoonful of each twice a day for two days. Before cooking, wash it off, and roast as a leg. To preserve the fat and keep it in, make a paste of flour and water, and spread thickly over the meat. Over this tie a double sheet of coarse paper, well buttered. About a quarter of an hour before it is done remove the paper and paste, return to the oven and baste, and dredge with flour. It is equal to venison.

Boiled Leg Of Mutton

Put on in boiling water with a little salt, boil two hours and a half, make a sauce of melted butter, a piece of butter the size of an egg, stir well with a tablespoonful of flour, then stir into a pint of boiling water, with a tablespoonful of capers. Put into sauce-tureen on the table, and garnish the dish with boiled cauliflower and parsley.

Breast Of Mutton And Green Peas

Select a breast of mutton not too fat, cut it into small, square pieces, dredge it with flour and fry it a fine brown in butter; add pepper and salt, cover it with water and set it over a slow fire to stew, until the meat is perfectly tender. Take out the meat, skim off all the fat from the gravy, and just before serving add a quart of young peas, previously boiled with the strained gravy, and let the whole boil gently until the peas are done.

Sweet-Breads

Take two large parboiled sweet-breads, put into a stew-pan with one and one-half gills of water, season with salt, black and cayenne pepper, put over a slow fire. Mix one large tablespoonful of browned flour, with a piece of butter, stir butter and gravy well together. After stewing slowly for half an hour, set the pan in a quick oven, and when nicely browned place in a dish, pour the gravy into one-half pint stewed tomatoes, thicken with one dessertspoonful of flour; butter, salt and pepper; strain through a sieve into stewpan, let it come to a boil, stir till done, pour over the sweet-bread and send to the table hot.

Sweet-Breads Broiled

Parboil after soaking in salt and water, then rub well with butter, and broil. Turn often and dip into melted butter to prevent them from becoming hard and dry.

Sweet-Breads Fried

Wash in salt and water, parboil, cut into pieces the size of a large oyster, season, dip in rolled-cracker crumbs, and fry a light brown in lard and butter.

Sweet-Breads Stewed

Wash, remove all the bits of skin, soak in salt and water one hour, then parboil; when half cooked take from the fire, cut into small pieces, stew in a little water till tender, add a piece of butter, a teaspoonful of salt, a tea-spoonful of flour, and boil up once. Serve on toast very hot. Another way is to prepare as above and serve with tomato sauce.

Traveling Lunch

Sardines chopped fine, also a little ham, a .small quantity of chopped pickles, mix with mustard, pepper, catsup, salt, and vinegar; spread between bread nicely buttered. To be like jelly cake, cut in slices crossways.