BOILED LEG OF MUTTON.
Place a trimmed leg of mutton in a pot with plenty of water to cover, and set it to boil. After skimming, add a handful of salt, two carrots and turnips, one parsnip; and when the leg has boiled two hours and a-half, it is done. Make a paper frill for the shank, and garnish with vegetables.
SERPENT OF MUTTON.
Take a large neck of mutton; take away all the bones, and flatten with a rolling-pin wet in cold water; make a stuffing of five ounces of bread-crumbs, one ounce of suet, one egg, pepper and salt, a few leaves of chopped parsley. Lay the meat out flat, place the force-meat stuffing in the centre, and roll it up in the form of the letter S; set it in a sauce-pan with one ounce of dripping, and brown. Dredge the mutton with flour; put one quart of cold water on it, six drops of Worcestershire sauce, a bay leaf, cut carrots and turnips, with a vegetable cutting in fancy shapes, and boil in hot water in a separate sauce-pan. When done, garnish round the serpent of mutton.
STEW OF RUMP BEEF.
Rump beef is the best part for stewing or braising. It should be of a fine quality, a deep red colour, rich grained, and covered with fat. When done, garnish it with some vegetables cut out with a round vegetable-cutter the size of marbles, and braise the same as braised leg of mutton.