them up, drain them, brush over the egg, sprinkle with bread crumbs ; dip them in egg again, and then into more bread crumbs. Drop on them a little oiled butter, and put the sweetbreads into a moderately heated oven, and let them bake for nearly three-quarters of an hour. Make three pieces of toast ; place the sweetbreads on the toast, and pour round, but not over, them a good brown gravy.
IT they are uncooked, cut into thin slices, let them simmer in a rich gravy for three-quarters of an hour, add a well-beaten egg, two table- spoonfuls of cream and a tablespoonful of chopped parsley; stir all together for a few minutes and serve immediately.
��MUTTON AND LAMB.
THE pieces mostly used for roasting are the hind-quarter of the sheep, called the loin and leg, the fore-quarter, the shoulder, also the chine or saddle, which is the two loins together. Every part should be trimmed off that cannot be eaten ; then wash well and dry with a clean cloth ; lay it in your dripping-pan and put in a little water to baste it with at first ; then afterward with its own gravy. Allow, in roasting, about twelve minutes to the pound ; that is, if your fire is strong, which it should be. It should not be salted at first, as that tends to harden it, and draws out too much of the blood or juices ; but salt soon after it begins to roast well. If there is danger of its brown- ing too fast, cover it with a sheet of white paper. Baste it often, and about a quarter of an hour before you think it will be done dredge the meat very lightly with flour and baste it with butter. Skim the gravy well and thicken very slightly with brown flour. Serve with currant jelly or other tart sauce.
BONED LEG OF MUTTON ROASTED.
TAKE the bone out of a small leg of mutton, without spoiling the skin if possible, then cut off most of the fat. Fill the hole whence the bone was taken with a stuffing made the same as for fowls, adding to