Wash the leg clean, cover the bottom of a long and narrow stew-pan with slices of salt pork, bacon or fat ham (uncooked), lay the leg on these, cover it completely over with slices of the same, which may be skewered to keep them in their place, have some trimmings of uncooked veal, three carrots, scraped and out in slices half an inch thick, three onions sliced, a bunch of parsley and the same of thyme (not chopped), lay these around the leg, season all with pepper and a very little salt, as the bacon will give it a salt taste, pour cold water sufficient to oomo to the top of the leg but not over it, cover very closely and sol it in the oven, which should be moderately hot, remove the eover occasionally and baste the leg, cook slowly four hours \ take out the leg, lay it on a hot dish, thicken the gi-avy with browned tour, give it a boil up, add half a teacup of tomato catsup, give it another boil, pour over the leg and serve. if ll Jiilll sSs,i e . 11? > ill- S 5:81 s lis- :J * Leg of Xuttoii Roasted. Wasli and wipe the leg; lay it in a dripping-pan, season witk pepper and salt and dust with jSonr, pat a teacupful of water in the pan, and roast two hoars in a hot oven ; take ont the leg| thicken the gravy with browned flour, add boiling water, poll «p, put a few spoonsM over the meat and serve the renudnder in a sauce-boat. Currant jelly should always accompany roast mutton. Baste the leg frequently whilst roasting. * Leg of Xutton Stuiffed. Wash and wipe the mutton, grate a pint of bread crumbs, season with salt✪ Meat Pudding and pepper, a teaspoonful of sweet marjoram, two teaspoonsM of sage, and half an one of sweet basil (all dried and rubbed fine), chop a mediumnsized onion, and put it over the fire in a small sauce-pan with butter the size of a large egg, stew for five minutes, pour over the bread crumbs and stir in thoroughly ; with a sharp knife make a deep incision on the long side of the leg parallel with the bone, push the dressing in making it go all through the length of the leg, skewer it at the opening where you stuffed it, season the leg with pepper and salt, dust it with flour, and roast two hours in a hot oven, keep- ing a little water in the pan to baste it with, which should be done every fifteen or twenty minutes, thicken the gravy with browned flour, put a few spoonsful over the meat when you place it on the dish, and serve the remainder in a gravy-boat To be eaten with eurrant jully. * Xutton YenisoB. Uut thin slices from a leg which has been hung for several days, season with eayenne pepper and salt, melt a quarter of a pound of butter in a frying-pan, lay in the slices, add two blades of mace, turn them once, dust in a very little flour, and stir in half a teacup of currant jellv ; stir this about until the jelly is entirely melted, add a glass of wine, boil up and serve- A few minutes is sufficient to cook it. #6 COOKERY FROM EJTERIENOB. * Hutton-Chopf Stewed. Put the chops in a Btew-pan, widi pepper and salt, and a small onion ; cover them with cold water^ and set them tver a slow fire^ and stew nntil tender ; when half done, add a gfll dt tomato catsup. They will require about an hour ; thicken the graT^ with browned flour, and pour over the meat. * Irish Stew. Four pounds of meat from the neck or loin of mutton ; peel, wash and cut in half ten or twelye white potatoes, six onions peeled and sliced ; put a layer of meat cut in chops at the bottom of your stew-pan, then a layer of onions, then one of potatoes ; season with pepper and salt and a little chopped parsley ; then another layer of meat, onions and potatoes, seasoned as before, until all are in ; pour over all a pint of good broth, with a giU of mushroom or tomato catsup ; cover closely and simmer fbr one hour, slowly. * Hutton Curry. ✪ Mutton Curry

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Wash the leg clean, cover the bottom of a long and narrow stew-pan with slices of salt pork, bacon or fat ham (uncooked), lay the leg on these, cover it completely over with slices of the same, which may be skewered to keep them in their place, have some trimmings of uncooked veal, three carrots, scraped and out in slices half an inch thick, three onions sliced, a bunch of parsley and the same of thyme (not chopped), lay these around the leg, season all with pepper and a very little salt, as the bacon will give it a salt taste, pour cold water sufficient to oomo to the top of the leg but not over it, cover very closely and sol it in the oven, which should be moderately hot, remove the eover occasionally and baste the leg, cook slowly four hours \ take out the leg, lay it on a hot dish, thicken the gi-avy with browned tour, give it a boil up, add half a teacup of tomato catsup, give it another boil, pour over the leg and serve. if ll Jiilll sSs,i e . 11? > ill- S 5:81 s lis- :J * Leg of Xuttoii Roasted. Wasli and wipe the leg; lay it in a dripping-pan, season witk pepper and salt and dust with jSonr, pat a teacupful of water in the pan, and roast two hoars in a hot oven ; take ont the leg| thicken the gravy with browned flour, add boiling water, poll «p, put a few spoonsM over the meat and serve the renudnder in a sauce-boat. Currant jelly should always accompany roast mutton. Baste the leg frequently whilst roasting. * Leg of Xutton Stuiffed. Wash and wipe the mutton, grate a pint of bread crumbs, season with salt and pepper, a teaspoonful of sweet marjoram, two teaspoonsM of sage, and half an one of sweet basil (all dried and rubbed fine), chop a mediumnsized onion, and put it over the fire in a small sauce-pan with butter the size of a large egg, stew for five minutes, pour over the bread crumbs and stir in thoroughly ; with a sharp knife make a deep incision on the long side of the leg parallel with the bone, push the dressing in making it go all through the length of the leg, skewer it at the opening where you stuffed it, season the leg with pepper and salt, dust it with flour, and roast two hours in a hot oven, keep- ing a little water in the pan to baste it with, which should be done every fifteen or twenty minutes, thicken the gravy with browned flour, put a few spoonsful over the meat when you place it on the dish, and serve the remainder in a gravy-boat To be eaten with eurrant jully. * Xutton YenisoB. Uut thin slices from a leg which has been hung for several days, season with eayenne pepper and salt, melt a quarter of a pound of butter in a frying-pan, lay in the slices, add two blades of mace, turn them once, dust in a very little flour, and stir in half a teacup of currant jellv ; stir this about until the jelly is entirely melted, add a glass of wine, boil up and serve- A few minutes is sufficient to cook it. #6 COOKERY FROM EJTERIENOB. * Hutton-Chopf Stewed. Put the chops in a Btew-pan, widi pepper and salt, and a small onion ; cover them with cold water^ and set them tver a slow fire^ and stew nntil tender ; when half done, add a gfll dt tomato catsup. They will require about an hour ; thicken the graT^ with browned flour, and pour over the meat. * Irish Stew. Four pounds of meat from the neck or loin of mutton ; peel, wash and cut in half ten or twelye white potatoes, six onions peeled and sliced ; put a layer of meat cut in chops at the bottom of your stew-pan, then a layer of onions, then one of potatoes ; season with pepper and salt and a little chopped parsley ; then another layer of meat, onions and potatoes, seasoned as before, until all are in ; pour over all a pint of good broth, with a giU of mushroom or tomato catsup ; cover closely and simmer fbr one hour, slowly. * Hutton Curry.

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