taken off and frothed nicely, serve it up with good gravy, and garnish with current jelly cut in slices.
The neck of mutton is fit only for soup, the liver is very good when broiled.
BOILED SHOULDER OF MUTTON.
Put it in cold water with some salt, and boil it till tender; serve it up covered with onion sauce.
SHOULDER OF MUTTON WITH CELLERY SAUCE.
Wash and clean ten heads of cellery, cut off the green tops and take off the outside stalks, cut the heads in thin slices, boil them tender in a little milk, just enough for gravy, add salt, and thicken it with a spoonful of butter and some white flour; boil the shoulder and pour the sauce over it.
ROASTED LOIN OF MUTTON.
Cut the loin in four pieces, take off the skin, rub each piece with salt, wash them with the yelk of an egg, and cover them thickly with bread crumbs, chopped parsley, pepper and salt; wrap them up securely in paper, put them on a bird spit, and roast them; put a little brown gravy in the dish, and garnish with pickle.
PORK.
TO CURE BACON.
Hogs are in the highest perfection, from two and a half to four years old, and make the best bacon, when
