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

stew till near ready, and add a glass of port wine, some catsup, an anchovy, and a little lemon pickle, half an hour before serving, which do in the gravy, and with jelly sauce. A few fresh mushrooms are a great improvement, but not if to eat like hare, nor add the lemon pickle. Rumps, kidneys, livers, and hearts, well washed, seasoned, and broiled, and served with cold butter rubbed on them. _Steaks of Mutton, or Lamb and Cucumbers._ Quarter cucumbers, and lay them in a deep dish; sprinkle them with salt, and pour vinegar over. Fry chops of a fine brown, and put them in a stewpan: drain the cucumbers, and put over the steaks: put some sliced onions, pepper, and salt: pour hot water or weak broth on them: stew and skim well. _An excellent Hotch Potch._ Stew pease, lettuce, and onions, in a very little water, with a beef or ham bone. While doing, fry some mutton or lamb steaks, seasoned, of a nice brown. Three quarters of an hour before dinner put the steaks into a stewpan, and the vegetables over: stew them, and serve all together in a tureen. _Another Hotch Potch._ Knuckle of veal, and scrag of mutton, stewed with vegetables as above. _Mutton Ham._ Choose a fine grained leg of wether mutton, of twelve or fourteen pounds weight. Let it be cut ham shape, and hang two days: then put into a stewpan half a pound of bay salt, the same of common salt, two ounces of saltpetre, half a pound of coarsest sugar, all in powder: mix and make it quite hot; then rub it well into the ham, let it be turned in the liquor daily. At the end of four days put two ounces more of common salt: in twelve days take it out; dry, and hang it up in the wood smoke a week. _Mutton Cutlets in the Portuguese way._ Cut the chops, and half fry them, with sliced shalot or onion, chopped parsley, and two bayleaves; seasoned with pepper and salt. Then lay a forcemeat on a piece