Soyer's standard cookery

the bone and press it lightly into one of the divisions of the potatoes so that it stands firmly but in a slightly slanting position; when all the chops are arranged in the same way, put a little frill on the end of the bones and pour some thick brown sauce round the dish. The above is an excellent method of ensuring chops being tender. Triple Chops (Mutton). Take three mutton chops, place the best one in the middle and tie in a bundle. Then place them upon the grill over a good fire and turn the bundle frequently so that all the gravy may soak into the middle chop. When the two outside ones are over-cooked throw them aside and serve the middle one. The outside chops can be used in the stock pot as well as in other ways. Mutton Steak Pudding. Cut the meat into small pieces and season them well with pepper and salt and roll them in flour. Line a small puddingdish with a light suet crust, and fill it as follows : — Put in a layer of raw potatoes cut into rather thick slices, then a layer of meat and over the latter sprinkle a little chopped parsley and finely-minced onion, a few pieces of celery and salt, black pepper and a dust of cayenne. When the dish is full pour in some weak stock before covering in the pudding; tie the dish in a cloth which has been dipped into hot water, and then dredged with a little flour, and let the pudding boil steadily for three hours. Scalloped Mutton. Put half an ounce of dripping into a stewpan with a dessertspoonful of chopped onion, and fry until the onion is a light brown, then stir in half an ounce of cornflour, mix well and moisten with half a pint, or rather more, of vegetable stock made with Edwards' Desiccated Soup; season with salt and pepper; let the sauce boil up and then simmer for ten minutes and pass it through a gravy strainer. Cut some slices from a cold leg of mutton and trim off the skin and fat. Butter a pie-dish and place a layer of the meat in it, cover it with sauce and sprinkle with a little chopped parsley, then put more meat and sauce alternately until the dish is full. Cover the top thickly with dry breadcrumbs, which have been seasoned with salt and pepper, place a few little pieces of butter or dripping on the crumbs, and put the dish into a moderately hot oven until the bread is nicely browned. Stuffed Shoulder of Mutton. Get the butcher to remove the blade bone from a small shoulder of mutton (the bone will make excellent soup) ; wipe the meat with a cloth wrung out of borax and water, and then fill the place from which the bone was removed with a forcemeat made according to the following directions: Shape the meat and tie it up securely with narrow tape, and roast (or bake) it in the usual way. Send to table with brown gravy poured round the dish. For the forcemeat, to every half-pint of fresh white breadcrumbs, which have been passed through a sieve, add two ounces of very finely-chopped suet (weighing it after it has been chopped), a tablespoonful of minced parsley, a teaspoonful of finely-powdered mixed herbs, half a teaspoonful of grated lemon-peel, a teaspoonful of chopped onion and a tablespoonful of lean bacon, or ham, which has been passed through a meat chopper.