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Mutton, Boiled Neck of

IN- GREDIENTS for dish for 6 or 7 persons.- 4 lbs. of the middle or best end of the neck of mutton, a little salt. AVERAGE COST, 9d. per lb.

Put Trim off a portion of the fat, should there be too much, and if it is to look particularly nice, the chine-bone should be sawn down, the ribs stripped half-way down, and the ends of the bones chopped off; this is, however, not necessary. the meat into sufficient boiling water to cover it; when it boils, add a little salt and remove all the scum. Draw the saucepan to the side of the fire, and let the water get so cool that the finger may be borne in it; then simmer very slowly and gently until the meat is done, which will be in about 1 hour, or rather more, reckoning from the time that it begins to simmer. Serve with turnips and caper sauce and pour a little of it over the meat.

The turnips should be boiled with the mutton; and when at hand, a few carrots will also be found an improvement. These, however, if very large and thick, must be cut into long thinnish pieces, or they will not be sufficiently done by the time the mutton is ready. Garnish the dish with carrots and turnips, placed alternately round the mutton.

TIME.-4 lbs. of the neck of mutton, about 1 hour.

SEASONABLE at any time.

Mutton, Ragout of Cold Neck of. (Cold Meat Cookery.) - INGREDIENTS. -The remains of a cold neck or loin of MUTTON, NECK OF.

MUTTON PIE. mutton, 2 oz. of butter, a little flour, 24 or 5 large onions, 5 lbs. of potatoes, pepper onions sliced, pint of water, 2 small carrots, 2 turnips, pepper and salt to taste.

AVERAGE COST, exclusive of the meat, 4d.

Cut the mutton into small chops and trim off the greater portion of the fat; put the butter into a stewpan, dredge in a and salt to taste, 1 pint of water. AVERAGE CosT, 2s. 9d.

Trim off some of the fat, and cut the meat into chops of moderate thickness.

Pare and halve the potatoes, and cut the onions into slices. Put first a layer of little flour, add the sliced onions, and keep | potatoes at the bottom of a saucepan, then stirring till brown; then put in the meat.

When this is quite brown, add the water and the carrots and turnips, which should be cut into very thin slices; season with pepper and salt and stew till quite tender, which will be in about 3/4 hour. When in season, green peas may be substituted for the carrots and turnips; they should be piled in the centre of the dish and the chops laid round.

TIME. hour. one of mutton and onions, well seasoned, and so on till the pan is full, the vegetables forming the top layer. Pour in the water and stew very gently for 24 hours, keeping the saucepan closed the whole time, but shaking it occasionally to prevent burning the stew.

TIME.-24 hours.

SEASONABLE. - Best in winter.

Mutton Pie. (Cold Meat Cookery.) SEASONABLE, with peas, from June to -INGREDIENTS. - The remains of a cold August .

Mutton, Roast Neck of. INGRE- DIENTS.-Neck of mutton; a little salt.

AVERAGE COST, 9d. per lb.

For roasting, choose the middle, or the best end of the neck of mutton, and if there is a very large proportion of fat, trim off some of it and save it for making into suet puddings, which will be found exceedingly good. Let the bones be cut short, and see that it is properly jointed before it is laid down to the fire, as they will be more easily separated when they come to table. 1 2 NECK OF MUTTON. 1-2, Best end. 2-3, Scrag.

Σ--- Place the joint at a nice brisk fire, dredge it with flour, and keep continually basting until done. A few minutes before serving, draw it nearer the fire to acquire a nice colour, sprinkle over it a little salt, pour off the dripping, add little boiling water slightly salted; strain this over the meat, and serve.

Red-currant jelly may be sent to table with it. a TIME.-4 lbs. of the neck of mutton, rather more than 1 hour.

SEASONABLE at any time.

Mutton, Stewed Neck of. (Irish Stew.)-INGREDIENTS for dish for 6 or 8 persons.-3 lbs. of the loin or neck of mutton, leg, loin, or neck of mutton, pepper and salt to taste, 2 blades of pounded mace, 1 dessertspoonful of chopped parsley, 1 teaspoonful of minced savoury herbs; when liked, a little minced onion or shalot; 3 or 4 potatoes, 1 teacupful of gravy; ; crust. Cold mutton may be made into very good pies, if well seasoned and mixed with a few herbs; if the leg is used, cut it into very cutlets. Place some at the bottom of the thin slices; if the loin or neck, into thin thin slices; the loin or neck, into thin dish; season well with pepper, salt, mace, parsley and herbs; then put a layer of potatoes, sliced, then more mutton, and so on till the dish is full; add the gravy, cover with a crust and bake for 1 hour.

TIME.-1 hour.

SEASONABLE at any time.

Note. The remains of an underdone leg of mutton may be converted into a very good family pudding, by cutting the meat into slices and putting them into a basin lined with a suet crust.

It should be seasoned well with pepper, salt and minced shalot, covered with a crust, and boiled for about 3 hours.