ROASTED LEG.
Prepare it as for boiling, be very careful in spitting it, cover it with paper and follow the directions for roasting, serve it up garnished with scraped horse-radish.
BAKED LEG OF MUTTON.
Take the flank off, but leave all the fat, cut out the bone, stuff the place with a rich forcemeat, lard the top and sides with bacon, put it in a pan with a pint of water, some chopped onion and cellery cut small, a gill of red wine, one of mushroom catsup and a tea-spoonful of curry powder, bake it and serve it up with the gravy, garnish with forcemeat balls fried.
STEAKS OF A LEG OF MUTTON.
Cut off the flank, take out the bone, and cut it in large slices half an inch thick, sprinkle some salt and pepper, and broil it, pour over it nice melted butter with capers; a leg cut in the same way and dressed as directed for veal cutlets, is very fine. It is also excellent when salted as beef, and boiled, served up with carrots or turnips.
A shoulder of mutton is best when roasted, but may be made into cutlets or in a harrico.
TO HARRICO MUTTON.
Take the nicest part of the rack, divide it into chops, with one bone in each, beat them flat, sprinkle salt and pepper on them, and broil them nicely; make a rich gravy out of the inferior parts, season it well with pepper, a little spice, and any kind of catsup you
