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MUTTON, SCRAG OF (a la Menehould)

Soak in warm water and wash the undivided scrag end of the neck of mutton; drain, sprinkle lightly with pepper, and hang it for a couple of days. Slice three or four young carrots, and divide into quarters three middle-sized onions, line the bottom of a stewpan with thin slices of fat bacon, lay in the scrag, with slices of bacon over the top, and the vegetables which have been sliced, with a couple of bay-leaves, a sprig of thyme, marjoram, and basil, a small bunch of parsley, thirty white peppercorns, and as much liquor from the boiling of a knuckle or scrag of veal as will cover the meat well. Prepare a cupful of bread-crumbs, seasoned with pepper and salt, and when the meat is tender drain it from the gravy in which it has stewed; cover with the seasoned crumbs, and brown in a quick oven, or with a salamander. Time, four hours to stew. Probable cost, 8d. per pound.