Ingredients. - Two pounds of canned mutton. Two ounces of butter. One and a half ounce of flour. Pepper and salt. One dozen mushrooms. Bread. About a pint of milk.

Time required, about half an hour.

To make Fricassee of Mutton:

1. Put two ounces of butter into a saucepan, and put it on the fire.

2. When the butter is melted, stir in one and a half ounce of flour, and a little pepper and salt according to taste.

3. Now pour in three-quarters of a pint of cold milk, and stir smoothly with a wooden spoon until it boils and thickens.

4. Peel one dozen mushrooms, and cut off the ends of the stalks.

5. Add these mushrooms to the sauce, and let them stew gently until they are quite tender.

6. Wash the peel and stalks of the mushrooms in cold water, and put them in a small saucepan with about a gill of milk.

7. Put the saucepan on the fire and let it stew gently, to extract the flavor of the mushrooms.

8. Take a two-pound tin of mutton, open it carefully, and remove all the fat from the top of the meat with a spoon.

9. Turn the meat out of the tin and cut it in small pieces.

10. Cut a thin slice of crumb of bread, put it on a board, and cut it up in small square pieces.

11. Cut these square pieces in half cornerwise, making them into triangles.

12. Put three ounces of clarified dripping into a frying-pan, and put it on the fire to heat the fat.

13. Take a piece of kitchen-paper and put it on a plate.

14. When the fat is quite hot and smoking, throw in the sippets of bread and let them fry a pale-brown.

15. Then take them out of the frying-pan and put them on the piece of paper, to drain off the grease.

16. Sprinkle a little salt over the sippets, and keep them warm till required for use. 15

17. When the mushrooms are sufficiently cooked, strain the milk (in which the mushroom peelings were stewed), and stir it smoothly into the sauce.

18. Draw the saucepan to the side of the fire, and when the sauce is a little cooled, put in the slices of mutton and let them just warm through.

N. B. - Be careful that the meat does not boil, or it will be hardened.

19. Now take out the pieces of meat and put them on a hot dish.

20. Pour the sauce over the meat, and arrange the mushrooms in the centre.

21. Place the fried sippets of tread round the edge of the dish.