A Dainty Dish

For a dainty dish of cold meat, boil a leg of lamb in water enough to cover, to which add a handful of cloves and whole allspice and a stick or two of cinnamon. Let it stand in the water in which it was boiled to become cold. Slice very thin. Beef can be cooked in the same style.

Mutton Pudding

2 lbs. of the chump end of the loin, weighed after being boned; suet crust (proportions -6 oz. of suet to each lb. of flour); 1 tablespoonful of minced onion, pepper and salt.

Cut the meat into thin slices, sprinkling with pepper and salt. For the suet crust use the above proportions of flour and suet, mixing with a little salt and pepper, milk or water, to the proper consistency. Line your dish with the crust, lay in the meat, nearly fill the dish with water; add the minced onion and cover with the crust.

Irish Stew (Mutton)

2 lbs. thick mutton cutlets, 4 lbs. potatoes, 1 onion, pepper and salt, 1/2 pint of water.

Prepare the potatoes as for boiling, cut them in halves. Slice the onion very thinly. Place a layer of potatoes at the bottom of the stewpan, then a layer of cutlets, and a sprinkling of onion, pepper and salt; then another layer of potatoes and so on until all is used up. Pour in the water, cover the pan closely and simmer gently for 2 hours.

Mutton (Boned Leg of, Stuffed)

A leg weighing 7 or 8 pounds, 2 shallots, forcemeat.

Make forcemeat, to which add the minced 6hallots. Get the butcher to take the bone from the mutton, as he can do it without spoiling the skin; if very fat, cut off some of it. Fill up the hole with the forcemeat, then sew it up to prevent it falling out, tie up neatly and roast about 2 1/2 hours or a little longer. When ready to serve, remove the string and serve with a good gravy.