270. Blanquette De Mouton

Is generally made from a former day's saddle of mutton; cutting out the fillets, trimming it neatly, you will be able to cut clearly pieces the size of a shilling, which you will put into some good cooley sauce, you may put two or three gherkins then into it; this is dished better in a tin.

271. Haricot Mutton

In this dish proceed as before in removing the bones, but leave more fat on and cut each cutlet much thicker; fry them over a quick fire to brown, twelve will make this dish; put them into a proper sized stewpan with a little good second stock, pepper and salt, a little piece of sugar, cover it over and stew gently over a slow fire, when tender strain off sufficient stock for the sauce, for whish roots will be previously prepared, you will see among the sauces.

272. Haricot Mutton - Another Way

Cut into chops the best end of the neck of mutton, fry them a light brown, in fat made boiling hot before the chops are put into it, some pieces cut from the neck will be the best, dredge them with flour, sprinkle them with pepper and salt, put in a stew-pan three parts of a pint of water, an onion stuck with cloves, parsley, a few spring onions, and a bay leaf, stew gently till the meat is nearly done, then add turnips and carrots cut small, fry a large onion cut in slices brown, add it to the gravy, which when just done must be thickened, take out the sweet herbs when the whole has stewed an hour, and serve.

276. 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.

277. 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 tea-spoonful 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.

278. 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 tea-spoonful of salt and half a tea-spoomfel 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.