The Art of Cookery Made Easy and Refined

leaves, a few fresh or dried champignons. Let the meat remain till next day; then add a sufficient quantity of water to it, cover the pan close, and bake the meat till tender. _Marrow Bones._ CHOP the bones at each end so as to stand steady; then wash them clean, saw them in halves, set them upright in a saucepan with water, and boil them two hours. Serve them up very hot, and with fresh toasted bread. _Mutton Rumps marinated._ CLEAN and cut the rumps of an equal length, and lay them in a pan and the marinate liquor for a whole night; then pass them in butter till nearly done. Lay them on a dish to cool, wash them over with yolk of egg, and breadcrumb them. Fry them gently in boiling lard till done, and of a nice colour. Drain them dry, and serve them up with a very good-seasoned cullis sauce and ketchup in it. N. B. In the same manner may be done mutton steaks. _To make Marinate._ TAKE a little gravy, vinegar, salt, whole black pepper, a few bay leaves, onions sliced, a clove of garlick, and a little thyme. Boil all together and strain it. _Haricot Mutton Cutlets._ CUT a loin or best end of a neck of mutton into steaks, trim them neat, and fry them till three parts done, and of a nice colour. Put them into a stewpan, add a little liquor to preserve them from burning, and simmer till tender. Lay the steaks round in a dish, and serve them up with haricot sauce over. N. B. The essence that the steaks were stewed in to be strained, skimmed clean from fat, and added to the sauce. _Fillet of Mutton with Cucumbers._ TAKE the best end of a neck of mutton, cut off the under bone, leaving the long ones on; then trim it neat, lard it, or let it remain plain; roast it gently, glaize it, and serve it up with cucumber sauce under. _Stewed Cucumbers._ TAKE fresh gathered cucumbers, pare them, cut them into shapes if seedy, or