LEG OF MUTTON A LA VENISON.
REMOVE all the rough fat from the mutton and lay it in a deep earthen dish; rub into it thoroughly the following: One tablespoon- ful of salt, one each of celery-salt, brown sugar, black pepper, Eng- lish mustard, allspice, and some sweet herbs, all powdered and mixed ; after which pour over it slowly a teacupful of good vinegar, cover tightly, and set in a cool place four or five days, turning it and bast- ing often with the liquid each day. To cook, put in a kettle a quart of boiling water, place over it an inverted shallow pan, and on it lay the meat just as removed from the pickle; cover the kettle tightly and stew four hours. Do not let the water touch the meat. Add a cup of hot water to the pickle remaining and baste with it. When done, thicken the liquid with flour and strain through a fine sieve, to serve with the meat ; also a relish of currant jelly, the same as for ven- ison.
This is a fine dish when the directions are faithfully followed.
STEAMED LEG OF MUTTON.
WASH and put the leg in a steamer and cook it until tender, then place in a roasting pan, salt and dredge well with flour and set in a hot oven until nicely browned ; the water that remains in the bottom of the steamer may be used for soup. Serve with currant jelly.
CUT into small pieces the lean of some cold mutton that has been underdone, and season it with pepper and salt. Take the bones and other trimmings, put them into a saucepan with as much water as will cover them, and some sliced onions, and let them stew till you have drawn from them a good gravy. Having skimmed it well, strain the gravy into a stewpan, and put the mutton into it. Have ready some boiled carrots, turnips, potatoes and onions. Slice them and add to the meat and gravy. Set the pan on the fire and let it sim- mer till the meat is warmed through, but do not allow it to boil, as it has been once cooked already. Cover the bottom of a dish with slices of buttered toast. Lay the meat and vegetables upon it, and pour over them the gravy.
Tomatoes will be found an improvement.