bind the sauce with cornflour. Some people like the sauce to be thickened
instead with mustard.

[_V. Verachtert._]



HEADLESS SPARROWS

Take two pounds of beef, which must be lean and cut in thin slices. Cut
your slices of beef in pieces of five inches by three. Put in the middle
of each piece a little square of very fat bacon, a sprig of parsley,
pepper and salt. Roll up the slices and tie them round with a thread so
that the seasoning remains inside. Melt in a pan a lump of butter the
size of a very big egg. Let it get brown and then, after rolling the beef
in flour, put them in the butter. Let them cook thus for five minutes,
add half a pint of water, and let them simmer for two hours. Fill up with
water if it becomes too dry. Before serving, take great care to remove
the threads.

[_A Belgian at Droitwich._]



MUTTON STEW

Take two pounds of mutton, the breast or one of the inferior parts will
do as well as a prime piece. Put in an earthenware pan a lump of butter
as big as an egg, and let it color. Cut the mutton in pieces and let them
color in the butter, adding salt and pepper, a few onions or shallots.