New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

there is more fat to a neck or loin of mutton than is agreeable to eat with the lean, it makes an uncommonly good suet pudding, or crust for a meatpie, being cut very fine. The best end of the neck boiled, and served with turnips: or roasted: or in steaks, in pies, or harrico. The scrag stewed in broth, or with a small quantity of water, some small onions, a few peppercorns and a little rice, and served together. _Harrico._ Take off some of the fat, and cut the middle or best end of the neck into rather thin steaks. Put the fat into a fryingpan, and, flouring, fry them in it of a fine light brown, but not enough for eating. Put them in a dish while you fry the carrots, turnips, and onions; the former in dice, the latter sliced; but they must only be warmed, not browned, or you need not fry them. Then lay the steaks at the bottom of a stewpan, the vegetables over, and pour as much boiling water on them as will just cover: give one boil, skim well, and then set the pan on the side of the fire to simmer gently till tender: in three or four hours skim, and add pepper, salt, and one spoonful of catsup. _Mutton Pie._ Cut steaks from a loin or neck of mutton: beat them and remove some of the fat. Season with salt, pepper, and a little onion. Put a little water at the bottom of the dish, and a little paste on the edge; then cover with a moderately thick paste. Or raise small pies, and, breaking each bone in two to shorten it, season and cover it over, pinching the edge. When they come out, pour a spoonful of gravy, made of a bit of mutton, into each. The mutton should have hung. _Mutton and Potatoe Pie._ Season the steaks of a loin or neck; lay them in a dish: have ready potatoes mashed very thick, with some milk, and a bit of butter and salt, and cover the meat as