[Modern cookery, in all its branches

laze, and brush the meat with it ; or merely strain, free it from fat, and pour it over the mutton. White beans ( haricots blancs), boiled tender and well drained, or a mild ragout of garlic or eschalots, may be laid in the dish under it. The joint can be braised equally well without any part of it being boned. 3 to 5 hours LEG OF MUTTON BONED AND FORCED. Select for this dish a joint of South Down or of any other delicatesized mutton, which has been kept sufficiently long to render it very tender. Lay it on a clean cloth spread upon a table, and turn the underside upwards With a sharp-edged boning-knife cut through the middle of the skin, from the knuckle to the first joint, and raise it from the flesh on the side along which the bone runs, until the knife is just above it, then cut through the flesh down to the bone ; work the knife round it in every part till you reach the socket ; next remove the flat bone from the large end of the joint, and pass the knife freely round the remaining one, as it is not needful to take it out clear of the meat ; when you again reach the middle joint, loosen the skin round it with great care, and the two bones can then be drawn out without being divided. This being done, fill the cavities with the forcemeat, ISTo. 1. (Chapter VIII, ), adding to it a somewhat high seasoning of eschalot, garlic, or onion ; or cut out with the bone, nearly a pound of the inside of the mutton, chop it fine with six ounces of delicate striped bacon, and mix with it thoroughly three quarters of an ounce of parsley, and half as much of thyme and winter savoury, all minced extremely small ; a half teaspoonful of pepper (or a third as much of cayenne) ; the same of mace, salt, and nutmeg, and either the grated rind of a small lemon, or four eschalots finely shred. When the lower part of the leg is filled, sew the skin neatly together where it has been cut open, and tie the knuckle round tightly, to prevent the escape of the gravy. Replace the flat bone at the large end, and with a long needle and twine, draw the edges of the meat together over it. If it can be done conveniently, it is better to roast the mutton thus prepared in a cradle spit or upon a bottle-jack, with the knuckle downwards. Place it at first far from the fire, and keep it constantly basted. It will require nearly or quite three hours’ roasting. Remove the twine before it is served, and send it very hot to table with some rich brown gravy A BOILED LEG OP MUTTON WITH TONGUE AND TURNIPS. (An excellent Receipt.') Trim into handsome form a well-kept, but perfectly sweet leg of mutton, of middling weight ; wash, but do not soak it ; lay it into a vessel as nearly of its size as convenient, and pour in rather more than sufficient cold water * to cover it ; set it over a good fire, and when it begins to boil take off the scum, and continue to do so until no more appears ; throw in a tablespoonful of salt (after the first skimming), which will assist to bring it to the surface, and as soon as the liquor is clear, add two moderate -sized onions stuck with a dozen cloves, a large faggot of parsley, thyme, and winter savoury, and four or five large carrots, and half an hour afterwards as many