Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

size, then pound it and mix it with half a teaspoonful of flour, a pinch of nutmeg, salt, pepper, a yolk of egg, two tablespoonfuls of bread-crumbs and one ounce of butter. If too firm the butter must be melted so as to mix better. Put the mixture in a saucepan, set on a good fire, stir for ten minutes, and take off. Then grease the paste-board slightly with butter, put a teaspoonful of the mixture here and there on it, roll and make small balls of it, drop them in boiling broth or water, boiling about fifteen minutes, and take off with a skimmer. Dip the chops in melted butter, then in beaten eggs, and roll in bread-crumbs; fry them with a little butter. Fry the balls also. Place the chops on the dish, the bones toward the edge, and the balls between the chops; serve warm. A few balls may be placed in the middle. _With Mushrooms._--Broil and serve them with a _purée_ of mushrooms, or with a mushroom garniture. Mutton chops, broiled, may be served with every kind of butter, every garniture, and every sauce, according to taste; they may also be served with every _purée_. A French cook once said he could serve mutton _chops_ in three hundred ways, _apples_ in two hundred ways, and _eggs_ in four hundred ways. The culinary science and art is advanced enough to-day to double the above figures, and have plenty to spare. LEG. Besides being prepared as directed for roast mutton, a leg of mutton, roasted or baked, may be served in the following ways: Boil white beans and drain them as directed, then put them on the fire with the drippings of the leg of mutton for ten minutes, stirring now and then, and serve them with it. They may also be kept in the dripping-pan for ten minutes, when boiled and drained, before the leg is done. If the leg of mutton is baked, set them on the fire for about ten minutes, with the gravy, stirring occasionally. Serve either on the same or on a separate