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Scalloped Mutton

One pint of cold, chopped meat; onefourth teaspoon of pepper; one teaspoon of salt; one tablespoon of butter; one teaspoon of flour; one cup of water. Chop the meat rather coarsely, and add the salt and pepper. Heat the butter, and stir in the flour; when richly browned, add the water, and season the gravy thus made with salt and pepper. Arrange alternate layers of meat and gravy in a baking-dish, using three layers of gravy and two of mutton, thus ending with gravy. Cover the top with a slight sprinkling of bread crumbs, and bake twenty minutes in a hot oven. This dish may be prepared the day before, if needed for breakfast, and set in a cold place.

HAGGIS-To make haggis, the famous Scotch dish, proceed as follows: Carefully wash a lamb's head, heart, liver, kidneys and sweetbreads. Place the head, heart and liver in a kettle, cover with cold water, let them simmer for two hours, and set aside to cool. When they are cold, remove all fat and bones, and chop the meat rather fine. Parboil the sweetbreads, remove the tubes from the kidneys and add the breads to the hash; then add one grated onion, two tablespoons of chopped parsley, and salt and pepper to taste. Heat the mixture over a moderate fire, being careful not to stir too much. When ready to serve, add one gill of good cream, and turn out the preparation upon the center of a platter. Place the sweetbreads, browned in butter, on top, and serve with brown bread.