Get your butcher to take out the bone. (It will help out to-morrow’s soup.) Fill the hole from which it was taken with a good force-meat of crumbs, minced pork, sweet herbs, pepper, salt, and one raw egg. Sew up the edges of the skin to keep in the stuffing, and roast about fifteen minutes—not more—for each pound, basting often, at first with the boiling water you have poured upon it, at the last twice with butter. When done, brush with beaten egg; sift crumbs all over it; put into a stout stone-ware dish—or one of block-tin—surround with the potato-edging, and brown in a quick oven. Pour off the fat from the gravy, strain, thicken with browned flour, and serve in a boat.

Potato Edging.

Mash the potatoes very soft with milk and butter; beat in two eggs; return to the saucepan and stir until smoking hot all through. Let them get quite cool; then, mould by pressing firmly into a wet egg-cup, and turning out each form upon the mutton-dish. Arrange the little cones side by side until you have a barricade about the meat. Set in the oven and brown, glazing with butter just before you take the dish out. Serve a cone with each slice of mutton.

Boiled Asparagus.

See receipt on first Sunday in May.

Purée of Green Peas.

Boil the empty pods twenty minutes in hot, salted water. Strain these out, and put in the peas with the sugar. Boil gently until they are very soft. Rub through a fine colander. Add a cupful of the water in which they were cooked, pepper and salt, and put over the fire. When very hot, stir in the floured butter, and, when this is mixed, the cream. Stir three minutes and pour out into a dish lined with strips of fried bread.

Neapolitan Blanc-Mange.