Take the fat from the top of your liquor, and save in the dripping-pot. Heat the broth to a boil; put in the cobs from which the corn has been cut, and cook half an hour. Strain the soup; put again over the fire and put in the cut corn. N. B.—It is well to split each row of grains before cutting them off. Cook forty minutes, stir in butter and flour, with the parsley. Simmer five minutes, and serve.
Game Mutton.
Cut away the under-side of a nice leg of mutton, to make it as flat as may be without exposing the bone. Put the pieces thus trimmed off over the fire, with a quart of water, and stew down one-half. Cool, skim, season, and re-heat. Meantime, lard the upper side of the meat with slender lardoons. If you have not a larding-needle—which is a pity—use a long-bladed jack-knife to make diagonal incisions in the mutton; then thrust in the lardoons with your fingers, bringing both ends to the surface. Now rub the meat all over with hot butter and vinegar, letting the surplus trickle into the dripping-pan. Pour the boiling pint of gravy over the leg, and roast twelve minutes to the pound, basting every ten minutes, copiously. Just before taking it up, pour off the fat from the gravy; dip up a few spoonfuls of the brown juice, and, mixing with as much currant jelly, beat in a little browned flour, wet up with cold water. Baste the meat with this until a fine brown glaze covers it. Serve the gravy, well skimmed, in a boat. This is a delightful dish. Carve judiciously, so as to leave a seemly joint cold for to-morrow.
Green Peas.
See Sunday of this week.
Beets.
See Tuesday, Fourth Week in July.
Mashed Potatoes.
Prepare as usual, and serve without browning.