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A Loin or Neck of Mutton

395. Is rendered less gross, by being partly roasted and partly boiled -cither may be done first-according as it is to appear as a roast or a boiled joint at table; but it looks best if sent as a roast joint. STEWED MUTTON- (IRISH STEW). 396. Take some mutton-chops and cut off part of the fat, lay them in the bottom of a stewpan, slice some onions very thin, and strew them over with pepper and salt, cut a quantity of potatoes in halves and lay on the top, put water sufficient to keep it from burning, and to make gravy when it is turned out; let it stew gently for about three hours before adding the potatoes, and three-quarters of an hour after.