Modern cookery for private families

over them, and send the mince to a slow oven for twenty minutes, or brown it in a Dutch oven. SAUNDERS. Spread on the dish in which the saunders are to be served, a layer of smoothly mashed potatoes, which have been seasoned with salt and mixed with about an ounce of butter to the pound. On these spread equally and thickly some underdressed beef or mutton minced and mixed with a little of the gravy that has run from the joint, or with a few spoonsful of any other; and season it with salt, pepper, and a small quantity of nutmeg. Place evenly over this another layer of potatoes, and send the dish to a moderate oven for half an hour. A very superior kind of saunders is made by substituting fresh meat for roasted; but this requires to be baked an hour or something more. Sausage-meat highly seasoned may be served in this way, instead of beef or mutton. TO BOIL MARROW BONES. Let the large ends of the bones be sawed by the butcher, so that when they are dished they may stand upright; and if it can be done conveniently, let them be placed in the same manner in the vessel in which they are boiled. Put a bit of paste, made with flour and water, over the ends where the marrow is visible, and tie a cloth tightly over them; take the paste off before the bones are sent to table, and serve them, placed upright in a napkin, with slices of dry toasted bread apart. When not wanted for immediate use, they may be partially boiled, and set into a cool place, where they will remain good for many days. Large marrow bones, 2 hours; moderate sized, 1-1/2 hour. To keep; boil them 1-1/2 hour, and from 1/2 to 3/4 hour more when wanted for table. BAKED MARROW BONES. When the bones have been sawed to the length of a deep pie-dish, wash and wipe them dry, lay them into it, and cover them entirely with a good batter. Send them to a moderate