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Scallop of Mutton

Cut into small pieces, scraps of cold cooked mutton; put a layer in the bottom of a baking dish, then a layer of stewed tomatoes, then a layer of bread crumbs; sprinkle with salt and pepper, and put over a few bits of butter, then another layer of meat, and so on until the dish is full, having the last layer crumbs. Bake in a moderate oven one and a half hours.

TO BOIL SALT OR SMOKED SHEEPS' TONGUES Wash one dozen sheeps' tongues, and soak them over night in cold water. In the morning, put them in a kettle of fresh cold water and bring them slowly to a boil; skim all the scum from the top, and simmer two hours, stand aside to cool in the liquor. When cold, remove the skin and trim off the rough parts. Lay them between two plates to flatten. Arrange them in a circle on a meat dish with mayonnaise in the centre. Garnish with water cress.