Cut some cold mutton into thick slices trimming off most of the fat, gash it across in several places with a sharp knife; mix a coffeespoonful of cayenne pepper with one tablespoonful of black pepper and rub the mixture well over the slices of mutton; lay them on a gridiron and broil over a clear fire, turning when done on one side. Put one-half teacupful of roast-meat gravy into a small saucepan with an equal quantity of sherry wine, one-half tablespoonful each of Worcestershire and anchovy sauce, or the strained juice of half a lemon and a small quantity of finely-shredded lemon peel. Place the sauce over the fire until it boils, arrange the pieces of broiled meat on a hot dish, pour the sauce over, garnish with fried parsley, and serve. It will be found an improvement if the gravy can be slightly flavored with onion.

Fried Fillets Of Mutton

Cut two pounds of cutlets from the middle of a loin of mutton, remove the fat . and skin and cut into slices about one-half inch thick; flatten them with a cutlet bat and dip them into beaten egg, and then into sifted breadcrumbs. Sprinkle lightly with pepper and salt and let them remain for about one hour. Put some butter in a fryingpan, and when it is hot put in the fillets and fry on both sides until they are quite done and of a nice brown color. Place them on a dish, garnish with asparagus, Seakale or cauliflower, and serve.

Fillets Of Mutton, Minute Style

Put some good strong stock into a saucepan, reduce it quickly to a glaze, add a slice of fat bacon and as many fillets of mutton as required. Cover over with a piece of well-buttered paper and simmer gently over a slow fire for ten or twelve minutes, when they will be done and well glazed, but care must be taken to prevent the bacon from burning. Place the meat on a dish, add a little stock to the liquor in the pan to heat, pour it over the fillets, and serve hot.

Roasted Fillet Of Mutton

Cut off the chump end of a loin of mutton, season with salt and pepper, cover with paper, and put it in front of a clear fire to roast, let it remain for two hours, taking care that it does not brown in the slightest, and glaze it, put some well drained boiled string beans, in the gravy, warm them up, turn them out on a dish, place the meat on the top, and serve.

Roasted Fore Quarter Of Mutton

Select a young fore quarter of mutton, wrap it up in sheets of well buttered paper, and put it on the spit in front of a clear fire to roast; when done place it on a dish over a puree of white beans, and serve very hot.

Fricasseed Mutton

Cut two pounds of the breast of mutton into large squares, sprinkle over with flour and salt, put them into a fryingpan, with a little fat or butter, and fry until brown. Place them in a saucepan, add an onion cut in slices, cover with water, and cook slowly until the bones can be removed easily. Strain the liquor and skim off the fat, put it back in the saucepan, and when it boils, put in the boned meat, and season with salt and pepper to taste, add one pint of green peas, cook slowly for fifteen minutes or long enough to cook the peas, turn on a dish, and serve. Macaroni cut in half-inch pieces, or the tops of asparagus may be used instead of the peas.

Fricasseed Mutton With Egg-Plant

Cut the required quantity of mutton into small pieces, place in a stewpan, and sprinkle lightly with salt and pepper; shake the pan over the fire until it makes a slight hissing noise; add one-fourth pound of butter and fry until the meat is nicely browned. Trim and slice four egg-plants, rub them with salt and leave them for a short time to extract the bitter taste; take the pieces of meat out of the fryingpan, keep them hot, drain the egg-plant and fry it in the remaining fat till well browned. Place the pieces of meat on a hot dish, put the fried slices of egg-plant in a circle around, and serve while very hot.