and salt to taste, color the gravy with a little browning and a spoonful of mushroom powder.
IRISH STEW.
Is the same as above, excepting that the meat is not previously fried, and that potatoes are used instead of turnips and carrots.
MUTTON A L'HISPANIOLA.
Take a small piece of mutton, either part of a shoulder or a fillet of the leg, partly roast it, then put it in a stewpan with beef gravy enough to cover it, previously seasoned with herbs, a carrot and turnip; cut in quarters three large Spanish onions, and place in the stewpan round the meat; a stuffing will improve it, and care must be taken to free the gravy from every particle of fat.
MUTTON COLLOPS.
Take from a fine knuckle a couple of slices, cut and trim them in collops the size of a tea cup, flatten them and spread over each side a forcemeat for cutlets, and fry them; potatoe or
