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

they will be hard. _Lamb Steaks._ Fry a beautiful brown. Throw over them, when served, a good quantity of crumbs of bread fried, and crimped parsley: the receipt for doing which of a fine colour, is given under the article of vegetables. Mutton and Lamb steaks, seasoned and broiled in buttered papers, either with crumbs and herbs, or without, are a genteel dish, and eat well. Sauce for them, called sauce Robart, under the list of sauces. Saddle or Loin of mutton, roasted: the former a fashionable dish. Shoulder of mutton, roasted, and onion sauce. Bladebone broiled. _Shoulder of Mutton boiled with Oysters._ Hang it some days, then salt it well for two. Bone it, and sprinkle it with pepper, and a bit of mace pounded. Lay some oysters over it, and roll the meat up tight with a fillet. Stew it in a small quantity of water, with an onion, and a few peppercorns, till quite tender. Have ready a little good gravy, and some oysters stewed in it: thicken with flour and butter, and pour over the mutton when the tape is removed. The stewpan should be kept close covered. _Breast of Mutton._ The superfluous fat being cut off, roast, and serve with stewed cucumbers: or, to eat cold, having covered it with chopped parsley: or half boiled, and then grilled before the fire, being covered with crumbs and herbs, and served with caper sauce: or boned, a good deal of the fat being taken off, and covered with bread, herbs, and seasoning; then rolled, and boiled, and served with chopped walnut, or capers and butter. _Rolled Loin of Mutton._ Hang the mutton, to be tender. Bone it, and lay a seasoning of pepper, pimento, mace, nutmeg, a few cloves, all in fine powder, over it. Next day prepare a stuffing as for a hare, beat the meat, and cover it with the stuffing, roll it tight, and fillet it. Half bake it in a slow oven: let it grow cold: remove the fat, and put the gravy into a stewpan: flour the meat, and put in likewise;