two inches in length, a small head of celery cut small, and one onion,
pepper, salt, and a sprig of parsley, let it simmer gently till the
meat and sprew are tender; a couple of lumps of sugar improves the
flavor; there should not be too much liquor, and all fat must be
removed; the sprew should surround the meat when served, and also be
thickly laid over it.

* * * * *

LAMB AND PEAS.

Take the best end of a neck of lamb, either keep it whole or divide it
into chops as may be preferred, put it into a saucepan with a little
chopped onion, pepper, salt, and a small quantity of water; when half
done add half a peck of peas, half a lettuce cut fine, a little mint,
and a few lumps of sugar, and let it stew thoroughly; when done,
there must not be too much liquor; cutlets of veal or beef are also
excellent dressed as above. Although this is a spring dish it may be
almost equally well dressed in winter, by substituting small mutton
cutlets and preserved peas, which may be met with at any of the best
Italian warehouses; a breast or neck of lamb may also be stewed whole
in the same manner.

* * * * *

LAMB CUTLETS WITH CUCUMBERS.

Take two fine cucumbers, peel and cut them lengthways, lay them in
vinegar for an hour, then stew them in good stock till tender, when
stir in the yolks of two or three eggs, a little flour and essence of