A MUTTON SALAD
Cut some slices of cold mutton or lamb, removing every bit of fat and skin that you can, unless that destroys the firmness of the slice. Prepare a salad of lettuce, and if you cannot give a mayonnaise sauce, add to the lettuce plenty of sliced cucumber, for that keeps the mutton moist. Put the salad on each slice and roll the meat over as tightly as you can. Lay the rolls closely together in a dish and sprinkle a very little salad dressing over them. This way of doing meat is very useful for taking to picnics, or for taking on a long journey.
[Pour la Patrie.]
SAUSAGE PATTIES
Half a pound of sausage meat of any kind that you like. Make some rounds of paste, lay the meat on half of each round and fold over. Steam for quarter of an hour, or stew in plenty of gravy.
[Pour la Patrie.]