1 pt. hashed corn beef or sausage. 1 tsp. salt. 1 tbsp. butter or dripping. 1 pt. of hashed potatoes. 1/4 tsp. pepper. 1/2 cup of milk.  (Omit the milk if sausage is used).

Mix the potato and meat, season with the pepper and salt, add the milk and stir lightly.  Put the butter or dripping into a hot frying pan, when melted put in the hash, spread it lightly and evenly, but do not stir it.  Cover the pan and set where the hash will cook slowly for 10 or 15 minutes.  Move over to a hotter part of the stove and let it remain until a rich, brown crust has formed on the bottom.  Fold over and serve on a hot dish.

MUTTON—­BOILED LEG OF MUTTON.

Wipe the leg with a damp towel.  Dust a cloth with flour and wrap the leg up with it.  Put it into a kettle of boiling water and simmer gently 20 minutes to every pound; add salt when the leg is nearly done.  When cooked remove the cloth carefully, garnish with parsley and serve with caper sauce.  Save the liquor in which it was boiled for broth, stews, etc.

IRISH STEW.

3 lbs. of the neck of mutton. 4 good sized onions. 4 potatoes cut into dice. 2 qts. of water.  Salt and pepper to taste.

Cut the meat into small pieces, cover with the water, which should be boiling, add the onions sliced, and simmer gently for 3 hours.  About 1/2 hour before the meat is done add the potatoes, season with pepper and salt, and serve.

TO BAKE OR ROAST A QUARTER OF LAMB.

Wipe the meat with a damp cloth, place in a baking pan, dredge with pepper, put 1 tsp. of salt in the pan, add just enough water to keep the pan from burning until enough of its own fat has fried out to use for basting.  Baste at least every 10 minutes; allow 15 minutes to every pound in a very hot oven.  Serve with mint sauce.

LAMB CHOPS

Are broiled or pan-broiled the same as beefsteak.

VEAL—­VEAL CUTLETS.

Have the cutlets about 1/4 of an inch thick, dredge with salt, pepper and flour.  Put a tbsp. of dripping in a frying pan, and when very hot put in the cutlets; when brown on one side turn and brown on the other, take out and place on a hot dish.  Add a tbsp. of flour to the fat remaining in the pan, mix and stir until brown; add a cupful of boiling water, pepper and salt to taste, stir until it boils, pour over the cutlets, and serve.

STEWED KNUCKLE OF VEAL.

Wipe the knuckle well with a damp cloth.  Cut it into pieces.  Put into a kettle with 2 quarts of boiling water, add 1 onion chopped, 1/4 lb. of chopped ham, and 1 bay leaf, pepper and salt to taste.  Cover and stew slowly for 2-1/2 hours (a half cup of rice may be added to this stew).