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Shoulder of Mutton, Leg of Mutton, Boiled Tripe.
there is any cabbage left from the last dinner it will an-
swer the purpose ; it should be squeezed very dry, and
then chopped very fine; put a little clean dripping into
the frying-pan, and when hot put in the beef; sprinkle
it with a very little pepper, and fry it of a nice brown ;
season both sides ; when the beef is done, take it up and
put it to keep hot while the cabbage is frying ; the cab-
bage should be kept stirred about while over the fire;
it should be fried until all the fat is dried up : put the
cabbage in the middle of the dish and the heef round it.
A Shoulder of Miction roasted, and Onions. A shoulder
of mutton will take about an hour and a half to roast,
supposing it to be about six pounds weight; peel about
three dozen of small onions, and put them on to boil in
a little gravy; when boiled sufficient (but be careful they
do not break), put the onions round the dish, then the
gravy, and then the mutton : at other times send onion
sauce in a boat.
A Leg of Mutton boiled, and turnips. A leg of mutton
of about seven pounds will take about three hours boil-
ing, as boiled meat should be well done : mash the tur-
nips ; first squeeze them very dry ; then put them into a
sauce-pan, with about an ounce of butter, and about
half a gill of cream, a little white pepper, and salt;
make them quite hot; put them round the dish, and the
mutton in the middle ; garnish with carrot; send caper
sauce iu a boat. Caper sauce is made as follows :—chop
the capers, put them in a butter-boat, and put melted
butter to them.
N. B. A neck of mutton boiled, will take about an
hour and a half; the chine bone should always be sawed
off, to make it easy to carve. It should be the study ot
live cook to make whatever joint goes to the table, easy
tbr carving.
Boiled Tripe and Onions. The tripe should be cut in
pieces about two inches square; peel as many onions as
are wanted, and put them and the tripe into a sauce-pan,
with as much water as will cover the tripe; put in a
