lemon, which must all be first mixed up together with a little of
the stock, have ready some cutlets trimmed and fried a light brown,
arrange them round the dish and pour the cucumbers in the centre.

* * * * *

A NICE RECEIPT FOR SHOULDER OF LAMB.

Half boil it, score it and squeeze over lemon juice, and cover with
grated bread crumbs, egg and parsley, broil it over a clear fire
and put it to brown in a Dutch oven, or grill and serve with a sauce
seasoned with lemon pickle and chopped mint.

* * * * *

A CASSEREET, AN EAST INDIA DISH.

Take two pounds of lamb chops, or mutton may be substituted, place
them in a stewpan, cover with water or gravy, season only with pepper
and salt, when the chops are half done, carefully skim off the fat
and add two table spoonsful of cassereet, stir it in the gravy which
should not be thickened, and finish stewing gently till done enough;
rice should accompany this dish.

* * * * *

TURKEY BONED AND FORCED.

A turkey thus prepared may be either boiled or roasted; there are
directions for boning poultry which might be given, but it is always