all fat must be removed; the sprew should surround the meat when served, and also be thickly laid over it.
LAMB AND PEAS.
Take the best end of a neck of lamb, either keep it whole or divide it into chops as may be preferred, put it into a saucepan with a little chopped onion, pepper, salt, and a small quantity of water; when half done add half a peck of peas, half a lettuce cut fine, a little mint, and a few lumps of sugar, and let it stew thoroughly; when done, there must not be too much liquor; cutlets of veal or beef are also excellent dressed as above. Although this is a spring dish it may be almost equally well dressed in winter, by substituting small mutton cutlets and preserved peas, which may be met with at any of the best Italian warehouses; a breast or neck of lamb may also be stewed whole in the same manner.
LAMB CUTLETS WITH CUCUMBERS.
Take two fine cucumbers, peel and cut them lengthways, lay them in vinegar for an hour, then stew them in good stock till tender, when
