The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

put on it. Lamb is very apt to spoil in warm weather, if you wish to keep a leg several days, put it in brine, it should not be put in with pork, as fresh meat is apt to injure the pork. 15. _Shoulder of Lamb Grilled._ The shoulder of lamb is good roasted or cooked in the following manner. Score it in chequers about an inch long, rub it over with a little butter and the yolk of an egg, then dip it into finely pounded bread crumbs, sprinkle on salt, pepper and sweet herbs, broil or roast it till of a light brown. This is good with plain gravy or sauce, made in the following manner, with half a pint of the gravy, (or the same quantity of drawn butter,) put a table spoonful of tomato catsup, the juice of half a lemon, a little salt and pepper. 16. _Lamb's Fry._ The heart and sweet bread are nice fried plainly, or dipped into the white of an egg and fine bread crumbs, they should be fried in lard. 17. _Turkey._ Take out the inwards and wash both the inside and outside of the turkey. Prepare a dressing of either boiled potatoes mashed fine or bread soaked in cold water, the water should be squeezed out of the bread, mash it fine, add a small piece of butter or pork chopped fine, put in pepper, salt, and sweet herbs if you like them, an egg mixed with the dressing makes it cut smoother. Fill the crop and body of the turkey with the dressing, sew it up, tie up the legs and wings rub on a little salt and butter. Roast it from two to three hours according to the size; twenty five minutes for every pound is a good rule. A turkey should be roasted slowly at first and basted frequently, the inwards of a turkey should be boiled till tender, and the liquor they are boiled in, used for the gravy, when you have taken up the inwards, mix a little flour and water smoothly together, and