Trim some thick cutlets from a cold leg of mutton, or chops from the loin, dip them in frying batter, a la Careme, fry crisp and quickly, and serve wreathed round green peas, or a ragout made as follows : Take young carrots, turnips, green peas, white beans; stew gently in a little water to which the bones of the meat and trimmings have been added (and which must be carefully removed not to disfigure the vegetables). Encircle this ragout with the fried cutlets, and crown with a cauliflower.

Cromesquis of lamb is a Polish recipe. Cut some underdone lamb - mutton will of course do - quite small; also some mushrooms, cut small, or the powder. Put in a saucepan apiece of glaze the size of a pigeon's egg, with a little water or broth, warm it and thicken with yolks of two eggs, just as you would make boiled custard, that is, without letting it come to the boil, or it will curdle; then add the mushrooms and meat, let all get cold, and divide it into small pieces, roll in bread-crumbs sifted, then in egg, then in crumbs again, and fry in very hot fat; or you may, after rolling in bread-crumbs, lay each piece in a spoon and dip it into frying batter; let the extra batter run off, and drop the cromesquis into the hot fat. These will be good made of beef and rolled up in a bard of fat pork cut thin, and fried; serve with sauce piquant made thus: Take some chopped parsley, onion, and pickled cucumbers, simmer till tender, and thicken with an equal quantity of butter and flour. Of course your own brightness will tell you that, if you are in haste, a spoonful of Montpellier butter, the same of flour, melted in a little water, to which you add a teaspoonful of vinegar, will make an excellent sauce piquant, and this same is excellent for anything fried, as breaded chops, croquettes, etc. I may here say, that where two or three herbs are mentioned as necessary, for instance, parsley, tarragon, and chervil, if you have no tarragon you must leave it out, or chervil the same. It is only a matter of flavoring, at the same time flavor is a great deal, and these French herbs give that indescribable cachet to a dish which is one of the secrets of French cooking. Therefore if you are a wise matron you will have a supply on hand, even if only bought dry from the druggist.