MUTTON CUTLETS.

Have a neck of mutton, cut the bones short, and remove the chine
bone completely; cut chops off so thin that every other one shall be
without bone, trim them carefully, that all the chops shall bear the
same appearance, then flatten them well; cover them with a cutlet
preparation, and fry of a delicate brown; a fine _purée_ of any
vegetable that may be approved, or any sauce that may be selected,
should be served with them; they may be arranged in various ways in
the dish, either round the dish or in a circle in the centre, so that
the small part of the cutlets shall almost meet; if the latter, the
_purée_ should garnish round them instead of being in the centre of
the dish.

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MUTTON HAM.

Choose a fine leg of mutton, rub it in daily with a mixture of three
ounces of brown sugar, two ounces of common salt, and half an ounce of
saltpetre, continue this process for a fortnight, then hang it to dry
in wood smoke for ten days longer.

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LAMB AND SPREW.

Take a fine neck or breast of lamb, put it in stewpan with as much
water as will cover it, add to it a bundle of sprew cut in pieces of