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and vegetables cooked in water, strain and add to a pint of brown sauce. This sauce will do for mutton cutlets. SAUCE PIQUANTE. Put two tea-spoonfuls of chopped onions, with one of common vinegar, and one glass of stock; let the onion boil a few minutes; add a cupful of brown sauce (this sauce must be as thick as cream); one tea-spoonful of French mustard, a few chopped gherkins and mushrooms. TO HAVE STOCK FOR SAUCES OR PLAIN ENTRÉES ALWAYS AT HAND. Take the bones of roast joints, and the trimmings of cutlets, put them in a sauce-pan with carrot, turnip, celery, and pepper-corns tied in a piece of muslin; boil them slowly from four to five hours, then strain into a basin till required for use. Game stock can be made in the same way, any bones of roast game should be kept by themselves, but you can take a portion of another stock to help the game stock for sauces. White stock is made with a knuckle of veal, or the bones of rabbit or fowl, or any uncooked meat, with carrots, turnips, a bay leaf, a sprig of thyme, two or three blades of parsley tied in a bunch; let it simmer beside the fire for six hours, then pass it through a sieve; never let the stock remain more than one day in warm weather in the same basin. Pour it into a sauce-pan, and bring it to the boil each day; it will sour if this is not done. A few basins should be kept for stocks, and used for nothing else. The stock basins should be scalded and kept as clean as dairy dishes. All cooks should be most careful to have these stocks of different kinds, as pouring water on roasts, or joints, or game, is not satisfactory; sauces are not good made of water. With care there are always bones to be had for that purpose. All bones must be cut very small. JOINTS IN GENERAL. How to divide a sheep is most useful to every one to know, and the different