709. - Irish Stew

Cut a neck of mutton as for the haricot; blanch the chops in water; take and put them into another stewpan with four onions cut in slices; put to it a little of your second stock, let it boil a quarter of an hour; have ready some potatoes pared; put them into the stewpan with the mutton, with salt and pepper; as some like the potatoes whole and some mashed as to thicken the stew, you must boil them accordingly; dish the meat round and the vegetables in the middle.

710. - China Chilo

Mince a pint basin of undressed neck of mutton or leg, and some of the fat; put two onions, a lettuce, a pint of green peas, a teaspoonful of pepper, four spoonfuls of water, and two or three ounces of clarified butter into a stewpan closely covered; simmer two hours, and serve in the middle of a dish of boiled rice; if cayenne is approved, add a little.

711. - China Chilo-Another Way

Chop very fine two small young lettuces, two onions, a pint of green peas, and a couple of young cucumbers, or the fourth of a pint of mushrooms; season with a teaspoonful of salt and half a teaspoonful of pepper; mince the meat of a neck of mutton uncooked, and mix it with the vegetables in a stewpan; add four table-spoonfuls of water and two ounces of butter, clarified will be proved the best; let them well amalgamate over a slow fire; keep them stirred for fifteen minutes, then cover down close and simmer very slowly for two hours; serve it in the centre of boiled rice.

712. - Minced Mutton

Mince dressed meat very finely, season it, make a very good gravy, warm .the meat up in it, and serve with fried bread round the dish, or with poached eggs.

Or:- Mince cold leg of mutton freed from the skin and fat, warm it with stewed cucumbers, taking care that it does not burn after the meat is put in.

713. - Au Grates, Or As Scallops

Mince dressed mutton with a very little fat, season lightly with pepper and salt, and put into scallop-shells about half full. Then put potatoes mashed with a little milk, and a very small bit of butter; smooth with a spoon, and brown in a Dutch oven.

714. - As Rissoles

Enclose the minced meat in a paste or browning of egg and crumbs of bread, but season it as if for forcemeat.

715. - Mutton Like Venison

A haunch or leg will be the most appropriate. The joint should be hung as long as it can be with safety, and dressed exactly like a haunch of venison, and served with the same sauces, but to make the taste more perfectly resemble that of venison it should, after having been hung to the turn, be skinned, and laid in a pan with vinegar and water; two parts of the former to one of the latter, not enough to cover it; put in a fagot of herbs, a clove of garlic, one or two bay-leaves, a spoonful of whole pepper, and a couple of onions cut in slices; let it soak three days, dry it well, hang it for a day and roast as venison. It may also be put into a stewpan with half a pint of gravy, and simmered four hours; serve with venison sauce.