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To preserve the gravy in the leg, do not put it in the water till it boils ; for the sudden contact with water causes a slight film over the surface, which prevents the escape of the gravy, which is abundant when carved. MUTTON, Leg of, to Force. — Raise the skin, and take out the lean part of the mutton, chop it very fine with one anchovy ; shred a bundle of sweet herbs ; grate a penny loaf, half a lemon, nutmeg, pepper and salt to your taste ; make them into a force-meat, with 3 eggs, and a large glass of port wine; fill up the skin with the forcemeat ; but leave the bone and shank in their places, and it will appear like a whole leg ; lay it in an earthen dish, with a pint of port wine under it, and put it in the oven ; it will take 2J hours, when it comes out, take off all die fat ; strain the gravy over the mutton ; surround it with hard yolks of eggs, and pickled mushrooms. Garnish with pickles. MUTTON, Kebobbed.— Take all the fat out of a loin of mutton, on the outside also if too fat, and remove the skin. J oint it at every one ; mix a small nutmeg grated with a little salt and pepper, crumbs and herbs ; dip the steaks into the yolks of 3 eggs, and sprinkle the above mixture all over them. Then place the steaks together as they were before they were cut asunder, tie them and fasten them on a small spit. Roast them at a quick fire ; set a dish under, and baste them with a good piece of butter, and the gravy of the meat ; but throw some more of the above seasoning over. When enough, take up, and lay it in a dish ; have j a pint of good gravy ready besides that in the dish ; and put into it a spoonful of ketchup, and ruh down a tea-spoon- ful of flour with it , give this a boil, and pour it over the mutton, but first skim off the fat well. Mind to keep the meat hot till the gravy is quite ready. $■ MUTTON, Loin of. — Roasted; if cut lengthways as a saddle, some think it cuts better. Or for steaks, pies, or broth. MUTTON, a la Francois.— Take away the fat from loin cutlets ; dredge them a little with pepper on both sides, and plentifully with flour ; heat in a saucepan 3 table-spoonfuls of water ; put the cutlets in one flat layer at the bottom when the water begins to boil ; throw in a little salt when they begin to stew, and a bit of butter. Let them simmer as gently as possible, the pan raised above the fire, for 1 % hour. Turn the cutlets when half done ; and put to them a little gravy, if they do not yield sufficient themselves. — It is a fine relish, very nutritious, and very suitable for invalids. MUTTON, Fillet of, Braised. — Take off the chump end of the loin, butter some paper, and put over it, and then a paste as for venison, roast it two hours. Do not let it be the least brown. Have ready some French beans boiled and drained on a sieve ; and while the mutton is being glazed, give them one heat up in gravy, and lay them on the dish with the meat over them.