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Mutton, Braised Leg of

IN- GREDIENTS for dish for 8 persons.-1 small leg of mutton, 4 carrots, 3 onions, 1 faggot of savoury herbs, a bunch of parsley, seasoning to taste, of pepper and salt, a few slices of bacon, a few veal trimmings, 1/2 pint of gravy or water. AVERAGE COST, 5s. 6d.

Line the bottom of a braising-pan with a few slices of bacon, put in the carrots, onions, herbs, parsley and seasoning, and over these place the mutton. Cover the whole with a few more slices of bacon and the veal trimmings, pour in the gravy or water and stew very gently for 4 hours.

Strain the gravy, reduce it to a glaze over a sharp fire, glaze the mutton with it, and send it to table placed on a dish of white haricot beans boiled tender, or garnished with glazed onions.

TIME.-4 hours.

SEASONABLE at any time.

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

AVERAGE COST, 10d. per lb.

As mutton when freshly killed is never tender, hang it almost as long as it will keep; flour it and put it in a cool airy place for a few days, if the weather will. permit. Wash off the flour, wipe it very MUTTON, LOIN OF. dry and cut off the shank-bone; put it down to a brisk, clear fire, dredge with flour, and keep continually basting the whole time it is cooking. About 20 minutes before serving, draw it near the fire to get nicely brown; sprinkle over it a LEG OF MUTTON. little salt, dish the meat, pour off the dripping, add some boiling water slightly salted, strain it over the joint, and serve.

TIME. A leg of mutton weighing 10 lbs., about 2 or 24 hours; one of 7 lbs., about 2 hours, or rather less.

SEASONABLE at any time, but not so good in June, July and August.