The manner of airing Wtttphalia Bacon.

Having chosen a fine side of pork, make the following pickle: take a gallon of pump-water, a quarter of a peck of baysalt, the same quantity of white salt, a pound of petre salt, a quarter of a pound of saltpetre, a pound of coarse sugar, and an ounce of socho tied up in a rag. Boil all these well together, and let it stand till cold. Then put in the pork, let it lie in this pickle for a fortnight, take it out, and dry it over saw. dust smoke. This pickle will answer very well for tongues; but in that case, the tongues must first lie six or eight hours in pump-water, to take out the sliminess; and when they have lain a proper time in the pickle, dry them as pork.

To boil Bacon.

The boiling of bacon is a very simple subject to comment upon, but our main object is to teach common cooks the art of dressing common food, in the best manner: bacon is sometimes as salt as salt can make it; therefore, before it is boiled, it mnst be soaked in warm water for an hour or two, changing the water once; then pare off the rusty and smoked part, trim it nicely on the underside, and scrape the rind as clean as possible.

To fry Eggs and Bacon.

Lay some slices of fine streaked bacon (not more than a quarter of an inch thick) in a clean dish, and toast them before the fire in a cheese-toaster, turning them when the upper side is browned. First ask those who are to eat the bacon, if they wish it much or little done, that is, curled and crisp, or mellow and soft; if the latter, parboil it first.

Dripping, or lard, is better than butter to fry eggs in.

Be sure the frying-pan is quite clean: when the fat is hot, break two or three eggs into it; do not turn them, but, while they are frying, keep pouring some of the fat over them with a spoon when the yolk just begins to look white, which it will in about a couple of minutes, they are enough. The white must not lose its transparency, but the yolk be seen blushing through it if they are done nicely, they will look as white and delicate as if they had been poached, take them up with a tin slice, drain the fat from them, trim them neatly, and send, them up with the bacon round them.

MUTTON.

Observations on cutting and dressing Mutton:

1AKE away the pipe that runs along the bone of the inside of a chine of mutton; and if to be kept a long time, rub the part close round the tail with salt, after first cutting out the kernel. The kernel in the fat on the thick part of the leg should be taken out by the butcher, for it taints first there. The chine and rib-bones should be wiped every day; and the bloody part of the neck be cut oft, to preserve it. The brisket changes first in the breast; and if it is to be kept, it is best to rub it with a little salt, should the weather be hot. For roasting, mutton should hang as long as it will keep, the hindquarter especially, but not so long as to taint; for whatever fashion may authorize, putrid juices ought not to be taken into the stomach. For boiling, it will not look of a good colour if it has hung long.

Great care should be taken to preserve by paper the fat of what is roasted.

To boil a Leg of Mutton.

Cut off the shank bone, and trim the knuckle; thou put it into warm water for ten minutes, wash it clean, cover it with cold water, and let it simmer very gently, and skim it carefully. A leg of nine pounds will take two and a half or three hours, if you like it thoroughly done, especially in very cold weather. Serve with caper-sauce and vegetables.

Leg of Mutton with Cauliflowers and Spinach.

Cut a leg of mutton venison fashion, and boil it in a cloth; boil three or four cauliflowers in milk and water, pull them into sprigs, and stew them with butter, pepper, salt, and a little milk; stew some spinach in a sauce-pan; put to the spinach a quarter of a pint of gravy, a piece of butter, and flour. When it is enough, put the mutton in the middle, the spinach round it, and the cauliflower over all. The butter the cauli

flower was stewed in must be poured over it, and it must be melted like a smooth cream.

To roast a Leg of Mutton.

A leg of eight pounds weight will take about two hours: let it be well basted, and frothed. Serve with onion or currant jelly sauce.

1

To dress a Leg of Mutton to eat like Venison. Get the largest and fattest leg of mutton you can, cut out like a haunch of venison, as soon as it is killed, whilst it is warm, it will eat the tenderer; take out the bloody vein; stick it in several places in the under-side with a sharp-pointed knife; pour over it a bottle of red wine; turn it in the wine four or five times a day for five days, then dry it exceedingly well with a clean cloth; hang it up in the air with the thick end uppermost for five days; dry it night and morning to keep it from being damp, or growing musty; when you roast it, cover it with paper and paste, as you do venison; serve it with venison sauce. It will take four hours roasting. up

To force a Leg of Mutton.

Raise the skin, and take out the lean part of the mutton: chop it exceedingly fine, with one anchovy: shred a bundle of sweet herbs, grate a penny loaf, half a lemon, nHtmeg, pepper, and salt to your taste; make them into a forcemeat with three eggs and a large glass of red wine; fill up the skin with the forcemeat, but leave the bone and shank in their place, and it will appear like a whole leg; lay it on an earthen dish, with a pint of red wine under it, and send it to the oven; it will take two hours and a half; when it comes out, take off all the fat, strain the gravy over the mutton, lay round it hard yolks of eggs, and pickled mushrooms. Garnish with pickles, and serve it up.

To dress a Haunsh of Mutton.

Keep it as long as it can be preserved sweet by the different modes: let it be washed with warm milk and water, or vinegar, if necessary; but when to be dressed, observe to wash it well, lest the outside should have a bad flavour from keeping.

Put a paste of coarse flour or strong paper, and fold the haunch io; set it a great distance from the fire, and allow proportionable time for the paste; do not take it off till about thirty-five or forty minutes before serving, and then baste it continually. Bring the haunch nearer to the fire before you take off the paste, and froth it up as you would venison.

A gravy must be made of a pound and a half of loin of old mutton, simmered in a pint of water to half, and no seasoning but salt: brown it with a little burnt sugar, and send it up in the dish; but there should be a good deal of gravy in the meat; for though long at the fire, the distance and covering will prevent its running out.

Serve with currant-jejly sauce.

To stew Mutton.

Cut slices out of the middle part of a leg of mutton; season them with white pepper and salt, and put them into a stew-pan; cover the steaks with water and a little gravy, and add some onions sliced. Let the stew-pan be covered close, and when one side of the steaks is done enough, let them be turned; then a little butter, rolled in flour, should be added. If stewed beyond twenty minutes, the meat will become hard. —This is a very good dish for a private family where a little economy is necessary. Beef may be dressed in the same simple way. Shalot, garlic, or catsup, may be added, as the family may think proper.

Neck of Mutton.

This joint is particularly useful, as many dishes may be made of it; but it is not advantageous for the family. The bones should be cut short, which the butchers will not do unless particularly desired.

The best end of the neck may be boiled, and served with turnips; or roasted; or dressed in steaks, in pies, or harrico. The scrags may be stewed in broth; or with a small quantity of water, some small onions, a few pepper corns and a little rice, and served together.

When a neck is to be boiled to look particularly nice, saw down the chine bone, strip the ribs half-way down, and chop off the ends of the bones about four inches. The skin should

not be taken off till boiled, and then the fat will look the whiter. When there is more fat to the neck >r loin of mutton than it is agreeable to eat with the lean, it makes an uncommonly good suet-pudding, or crust for a meat pie, if cut very fine.

To roast a Shoulder of Mutton.

A shoulder of seven pounds weight will take an hour and a half: put the spit in close to the shank bone, and run it along the blade bone. Serve with onion sauce.

N. B. The blade bone is a favourite luncheon or supper relish, scored, peppered and salted, and broiled, or done in a Dutch oven.

A Shoulder of Mutton called Hen and Chickent.

Half roast a shoulder, then take it up, and cut off the blade at the first joint, and both the flaps, to make the blade round; score the blade round in diamonds, throw a little pepper and salt over it, and set it in a tin oven to broil. Cut the flaps and meat off the shank in thin slices, and put the gravy that came out of the mutton into a stow-pan, with a little good gravy, two spoonfuls of walnut catsup, one of browning, a little Cayenne pepper, and one or two shalots. When your meat is tender, thicken it with flour ami butter, put it into the dish with the gravy, and lay the blade on the top. Garnish with green pickles.

Shoulder of Mutton en Epigram.

Roast a shoulder of mutton till it is nearly enough, then carefully take off the skin about the thickness of a crown piece, and also the shank bone at the end. Season both the skin and shank-bone with pepper, salt, a little lemon peel cut small, and a few sweet herbs and crumbs of bread: lay this on the gridiron till it is of a fine brown; and in the meantime, take the rest of the meat, and cut it like a hash, in pieces about the bigness of a shilling. Save the gravy and put to it, with a few spoonfuls of strang gravy, a little nutmeg, half an onion cut fine, a small bundle of herbs, a little pepper and salt, some gherkins cut very small, a few mushrooms, two or three truffles cut small, two spoonfuls of wine, and a little flour dredged into it. Let all these stew together very slowly