Underdone mutton, for which no other use can be found, may be turned into a very nice grill as follows: - Cut a sufficient number of slices from a leg of mutton, and cut into rounds or squares. Melt a piece of butter about the size of a large walnut on a plate in the oven. Add to it a teaspoonful of Harvey's sauce, and salt to taste. Mix thoroughly, and leave the slices of mutton in the mixture for at least an hour before they are required. Have ready a number of fried croutons, allowing one to each piece of mutton; place the latter on these, put them in a well-greased paper bag. Put bag on grid, cook for eight minutes and serve at once, accompanied by Portugaise sauce - handed separately - and mashed potatoes. Instructions for Portugaise sauce is given in the first recipe.

Beef and veal, but more especially the former, are also excellent, treated after the foregoing fashion. Horse-radish sauce should be served with these in place of sauce Portugaise.