Boiled Mutton

The shoulder of mutton can be bought at the market for about six cents a pound. Choose one weighing not over four pounds, (cost twenty-four cents,) wipe it with a clean, damp cloth, put it into three quarts of boiling water with a tablespoonful of salt, one cents' worth of soup greens, a level teaspoonful of pepper, and boil it gently fifteen minutes for each pound, skimming it as often as any scum rises. About one hour before it is done pare one quart of turnips, cut them in quarters, and boil them with the mutton. Wash one quart of potatoes, pare off a ring from each, and boil them in boiling water. Serve them with the mutton and turnips, saving the broth from the mutton for Bread Broth for breakfast. The potatoes and turnips will cost five cents, and the proportionate cost of the mutton will be twelve cents; so the dinner will cost seventeen cents. The remains of the mutton must be saved for Mutton rechauffee, as the basis of the next day's dinner.

Mutton Rcchanffee

Prepare and boil one quart of potatoes, (cost three cents;) slice the best part of the mutton remaining from the day before, saving all the scraps and trimmings, dip each slice in a beaten egg, or a little milk, (cost one cent,) roll it in bread crumbs, dried and sifted, as directed on page 25, and fry them in sweet drippings. Serve the meat and potatoes together; they will cost about fifteen cents.

Mutton Kromeskys

Cut cold mutton in half inch dice; chop one ounce of onion, and fry it pale yellow in one ounce of sweet drippings, (cost one cent;) add one ounce of flour, and stir until smooth; add half a pint of water, two tablespoonfuls of chopped parsley, one level tea-spoonful of salt, one level saltspoonful of white pepper, half a saltspoon-ful. of powdered herbs, as much cayenne as can be taken up on the point of a very small penknife blade, and the chopped meat; the sea-, sonings will cost about one cent; stir until scalding hot, add the yolk of one raw egg (cost one cent,) cook for two minutes, stirring fre- quently; and turn out to cool on a flat dish, slightly oiled, or buttered, to prevent sticking, spreading the minced meat about an inch thick; set away to cool while the batter is being made.

Plain Frying Batter

Mix quarter of a pound of flour, (cost one cent,) with the yolks of two raw eggs, (cost two cents,) a level salt-spoonful of salt, half a saltspoonful of pepper, quarter of a saltspoonful of grated nutmeg, one tablespoonful of salad oil, (which is used to make the batter crisp,) and one cup of water, more or less, as the flour will take it up; the batter should be stiff enough to hold the drops from the spoon in shape when they are let fall upon it; now beat the whites of the two eggs to a stiff broth, beginning slowly, and increasing the speed until you are beating as fast as you can; the froth will surely come; then stir it lightly into the batter; heat the dish containing the meat a moment, to loosen it, and turn it out on the table, just dusted with powdered crackers; cut it in strips an inch wide and two inches long, roll them lightly under the palm of the hand, in the shape of corks, dip them in the batter, and fry them golden brown in smoking hot fat. Serve them on a neatly folded napkin. They make a delicious dish, really worth all the care taken in preparing them. The seasoning, crackers, and what fat is used in frying, will not cost over four cents, for you must strain the fat, and save it after you fry your Kromeskys; if you use either bread or potatoes with them, the dinner will not cost over twenty cents.

Epigramme Of Lamb

This is one of my favorite dishes, which I learned to make the first winter I had a Cooking School, and I believe that nearly every one who tries it will share my opinion of it. Choose as tender a two-pound breast of mutton as you can buy for about six cents a pound, boil it in two quarts of water about three quarters of an hour, or until you can easily pull out the bones, taking care to put it into boiling water, with a tablespoonful of salt, and skim it as often as any scum rises; when it is done, strain and save the pot-liquor for Bread or Rice Broth, pull out the bones from the breast of mutton, lay it between two platters, and put a flat iron on it until it is cold. Then cut it in triangular pieces, taking care not to waste a scrap, roll the pieces in a beaten eggt (cost one cent,) and dried bread crumbs prepared as directed on page 25, and fry them as you would the Kromeskys in the previous receipt.

Use the pot-liquor in which it was boiled, with quarter of a pound of rice, for the next morning's breakfast. The cost of both dishes will not exceed twenty cents.