The Pattern cook-book

the herbs, if there are any. Spread the meat with this dressing, roll it up, and skewer it together, or else tie it around with clean twine if there are no skewers. Put half a pint of water in the bottom of the baking pan, and, placing the meat on a rack (see " Kitchen Utensils "), roast the same as directed for a baked leg of mutton, basting frequently. Allow about twenty minutes to a pound in baking with a stuffing. MUTTON STEW. Three pounds of shoulder of mutton. One-half pound of salt pork. One large onion. One cupful of milk. Two table-spoonfuls of flour. Salt and pepper. The inferior parts of the sheep will do well for this dish, which makes an economical dinner. Trim the mutton of every particle of fat, and cut it into pieces half the size of a tea-cup ; nearly cover with hot water, place it on the fire and let it simmer slowly, closely covered, for half an hour. Then add the pork and onion, season to taste with salt and pepper, and stew slowly until the meat is tender. Lift the meat out with a skimmer, and place it on the serving dish ; and add the milk to the gravy in the kettle. When the gravy is hot, add the flour stirred to a paste with a little cold milk. When these are well cooked together, taste the gravy, and add more seasoning if necessary ; then pour it over the mutton, and serve. If green corn IS in season, add the grains from six ears an hour before the stew is done. SCALLOPED MUTTON. One pint of cold, chopped meat. One-quarter tea-spoontul of pepper. One tea-spoonful of salt. One table-spoonful of butter. One tea-spoonful of flour. One cupful of water. Chop the meat rather coarsely, and add the salt and pepper. Heat the butter, and stir in the flour ; when browned darkly, add the water, and season the gravy thus made with salt and pepper. Arrange alternate layers of meat and gravy in a baking dish, using three layers of gravy and two of the mutton, thus ending with gravy. Cover the top with a light sprinkling of breadcrumbs, and bake twenty minutes in a hot oven. This dish may be prepared the day before, if needed for breakfast, and set in a cold place. FRENCH CHOPS. These are cut from the ribs and are trimmed by the butcher, who removes all the fat and scrapes the bone clean for a little distance from the end. Broil over a quick fire, adding salt, pepper and butter before serving. These chops may also be cooked by frying, in which case they are first seasoned with salt and pepper and dipped in beaten egg and then in cracker-crumbs. French chops may be prettily served by making a mound of mashed potatoes and laymg the chops around it, with the bone end upward and resting upon the potatoes, These chops are generally served with peas. MUTTON CUTLETS, WITH SPANISH SAUCE. Have the cutlets cut from the ribs, one inch and a-half thick, and trimmed like French chops. With a sharp knife split each chop in two without separating the meat from the bone. Then make the following filling for six chops : Four table-spoonfuls of chopped mushrooms. One table-spoonful of chopped onion. One table-spoonful of flour. One table-spoonful of butter. Three table-spoonful of water or stock. One tea-spoonful of parsley. One tea-spoonful of salt. One-fifth of a tea-spoonful of pepper.