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Mutton chops.

Cut the rack as for the harrico, broil them, and when dished, pour over them a gravy made with two large spoonsful of boiling water, one of mushroom catsup, a small spoonful of butter and some salt, stir it till the butter is melted, and garnish with horse-radish scraped.

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Boiled breast of mutton.

Separate the joints of the brisket, and saw off the sharp ends of the ribs, dredge it with flour, and boil it; serve it up covered with onions—­see onion sauce.

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Breast of mutton in ragout.

Prepare the breast as for boiling, brown it nicely in the oven, have a rich gravy well seasoned and thickened with brown flour, stew the mutton in it till sufficiently done, and garnish with forcemeat balls fried.

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To grill A breast of mutton.

Prepare it as before, score the top, wash it over with the yelk of an egg, sprinkle some salt, and cover it with bread crumbs, bake it, and pour caper sauce in the dish.  It may also be roasted, the skin taken off and frothed nicely, serve it up with good gravy, and garnish with current jelly cut in slices.

The neck of mutton is fit only for soup, the liver is very good when broiled.

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Boiled shoulder of mutton.

Put it in cold water with some salt, and boil it till tender; serve it up covered with onion sauce.

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Shoulder of mutton with celery sauce.

Wash and clean ten heads of celery, cut off the green tops and take off the outside stalks, cut the heads in thin slices, boil them tender in a little milk, just enough for gravy, add salt, and thicken it with a spoonful of butter and some white flour; boil the shoulder and pour the sauce over it.

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Roasted loin of mutton.

Cut the loin in four pieces, take off the skin, rub each piece with salt, wash them with the yelk of an egg, and cover them thickly with bread crumbs, chopped parsley, pepper and salt; wrap them up securely in paper, put them on a bird spit, and roast them; put a little brown gravy in the dish, and garnish with pickle.

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PORK.

TO CURE BACON.