Your mock-turtle soup will be even better the second day than on the first. Take off the fat; dip out enough of the stock for your family, and bring slowly to a boil. You can make a little variety in it by serving the force-meat balls the first day; the meat dice the second, or vice versa.
Roast Leg of Lamb.
Lay in the dripping-pan; pour a cup of boiling water over it, and roast steadily, twelve minutes to the pound, basting very often. Ten minutes before taking it up, dredge with flour, and baste well with butter to make a brown froth. Lay on a dish, and keep hot. Pour the gravy into a basin set in very cold water. This will send the grease to the top. Remove it all; pour the brown gravy into a saucepan; thicken with browned flour; season, boil once, and serve in a boat. Pass currant-jelly with lamb.
Potato Croquettes.
2 cups mashed potatoes, free from lumps; 2 beaten eggs; 1 tablespoonful melted butter; salt and pepper to taste; a little flour.
Mix all well together; heat, and stir over the fire until smoking hot. Let it get cold, and make into small rolls flattened at the ends. Roll in flour and fry to a good brown. Drain off upon paper and eat hot.
Sweet Potatoes.
Boil until a fork will go easily into the largest. Skin, and lay in a bake-pan in the oven a few minutes to dry—then serve.
Fried Egg-plant.
See Wednesday, First Week in October.