Miss Parloa's kitchen companion

Cut all the fat from the mutton, and put about two ounces of it in a stew-pan and on the fire. Be careful not to put in any of the thin skin that covers the fat, as this would give the stew a strong flavor. Cook the fat slowly, until there is about four table-spoonfuls of the liquid fat. Remove all the solid matter, and add the onions to the liquid fat. Cover, and cook slowly for one hour, stirring often. At the end of that time add the flour and the lean mutton, cut into cubes. Stir over a hot part of the fire until the mixture becomes slightly browned. Now add the salt, pepper, and water. Set the stew back where it will simmer for one hour and a half; then add the potatoes and minced parsley, and simmer for three-quarters of an hour longer. Taste, to see if there be salt and pepper enough. * Brunswick Stew. This dish is a good medium for the use of the remains of a roast of mutton ; about two pounds of meat, aside from the bones, being required. The other articles needed are a pint of Lima beans, — or any kind of shelled beans will do; one quart of pared and sliced potatoes ; half a pint each of turnips and carrots, cut into dice ; one pint of tomatoes, cut fine ; one parsnip, cut fine ; two quarts of fine-shred cabbage, two quarts of water, two table-spoonfuls of flour, two of butter, two of salt, and a level teaspoonful of pepper. All of the vegetables should be uncooked. When corn is in season a pint and a half, cut from the cob, may be used. Free the meat from bones and fat, and cut it into dice. Put the bones into a stew-pan with some water, and cook gently for two hours. Mix the flour with half a cupful of cold water taken from the two quarts, and stir the mixture into the water in the saucepan. Add the salt and pepper, and cook twenty minutes longer. Meanwhile arrange the vegetables and meat in layers in a large stew-pan, and strain the broth over them. Put the butter on the top, and cover the stew-pan closely. Place on the fire, and cook gently for two hours. Serve very hot. *Escaloped Mutton* Free a quantity of cold mutton from skin, bone, and fat, and chop it rather coarse. To one pint of the meat add a quarter of a teaspoonful of pepper and one teaspoonful of salt. A gravy is next to be made by this rule : Put a table-spoonful of butter into a small frying-pan, and when it is hot, add a generous teaspoonful of flour ; stir until the mixture has become browned, and then gradually add a cupful of soup stock or cold water ; let the gravy boil three minutes, and season it with salt and pepper. Put alternate layers of gravy and mutton into an escalop dish, having three of gravy and two of meat. Cover lightly with grated bread crumbs, and cook in the oven for twenty minutes. The dish may be prepared the day before, and kept in a cold place until morning. Other meats than mutton may be used. Deviled Mutton. •From the rare mutton left from a dinner, cut slices an inch thick, and score them very lightly. Mix a teaspoonful of mustard, two of olive-oil, one of vinegar, half a teaspoonful of pepper, and one-tenth of a teaspoonful of cayenne, and spread this mixture in the incisions in the mutton. Broil the slices for five minutes over a very hot fire. Place on a hot dish, spread a little butter over them, and serve immediately.