A Fore Quarter Of House Lamb

Cut off the knuckle bone, and take off the skin. Lard it all over with bacon, and fry of a nice light brown. Then put it into a stewpan, and just cover over with mutton gravy, a bunch of sweet herbs, some pepper, salt, beaten mace, and a little whole pepper. Cover close, and stew for half an hour. Pour out the liquor, and take care to keep the lamb hot. Strain off the gravy, and have ready half a pint of oysters fried brown. Pour all the fat from them, add them to the gravy, with two spoonsful of red wine, a few mushrooms, and a bit of butter rolled in flour. Simmer all together, with the juice of half a lemon. Lay the lamb in the dish, and pour the sauce over it.

Beef

Take a large piece of flank of beef, which is fat at the top, or any piece that is fat at the top and has no bones in it, even the rump will answer the purpose. Strip the bone very nicely, flour the meat well, and fry it brown in a large stew-pan, with a little butter; then cover with stock see Sauces J, adding a pint of port wine, two spoonsful of walnut ketchup, an ounce of truffles and morels, cut small, and some fried or dried mushrooms also cut small. Cover close, and let it stew till the sauce be rich and thick. Then have ready some artichoke bottoms quartered, and a few pickled mushrooms. Give the whole a simmer, and when your meat is tender, and your sauce rich, lay the meat into a dish, and pour the sauce over it. You may add a sweetbread cut in six pieces, a palate stewed tender, and cut into little pieces, some cockscombs, aud a few forcemeat balls.

Ox Palates. Clean them well, and boil very tender.

Calf's Feet

Boil the feet, bone and cut the meat in slices, brown the frying-pan, and put them in some good beef gravy, with morels, truffles, and pickled mushrooms, the yolks of four eggs boiled hard, some salt, and a little butter rolled in flour.

Breast Of Veal

Having half roasted a breast of veal, bone it, and put it into a tossing-pan, with a quart of veal gravy, an ounce of morels, and the same quantity of truffles. Stew till tender, and just before you thicken the gravy, put in a few oysters, some pickled mushrooms, and pickled cucumbers, all cut in small square pieces, and the yolks of four eggs, boiled hard. Cut your sweetbread in pieces, and fry of a light brown. Dish up your veal, and pour the gravy hot upon it.

Neck Of Veal

Having cut a neck of veal into steaks, flatten them with a rolling-pin. Season them with salt, pepper, cloves, and mace; lard them with bacon, lemon-peel, ana thyme, and dip them into the yolks of eggs. Make a sheet of strong foolscap paper up at the four corners, in the form of a dripping-pan. Pin up the corners, butter the paper, and also the gridiron, and set it over a charcoal fire. Put in your meat, and let it do leisurely, keeping it basting and turning to keep in the gravy. When enough, have ready half a pint of strong cullis (see Sauces J, season high, and put in mushrooms and pickles, forcemeat balls dipped in the yolks of eggs, oysters stewed and fried, to lay round and at the top of your dish, and then serve it up. If for a brown ragout, put in red wine; but if for a white one, put in white wine, with the yolks of eggs beat up with two or three spoonsful of cream.