DEVILLED MUTTON
Cut two large slices from the remains of an underdone roast—have them about an inch thick. Score each side with a sharp knife. Rub the slices with a marinade made of two tablespoonfuls of olive-oil and one of vinegar, a teaspoonful of dry mustard, and a little black and red pepper. Broil the slices, put on a hot platter, dot with butter, and serve at once.
BROILED MUTTON STEAKS
Have the steak cut half an inch thick. Rub with butter and broil quickly. Place on a hot platter, dot with butter, sprinkle with salt, and garnish with bits of currant jelly.
MUTTON À LA MARQUISE
Chop cold, cooked mutton very fine and mix it with an equal quantity of cold, boiled rice. Season with salt, pepper, chopped parsley, and curry powder. Bind with a raw egg, or very thick cream sauce. Shape into balls, dip in egg and crumbs, and fry in deep fat.
LAMBS' KIDNEYS EN BROCHETTE
Parboil the kidneys, cool, cut in thin slices, and arrange on skewers, with a square of bacon between each two pieces of kidney. Fry, broil,
