Tripe prepared in this way is delicious fried in batter made as page 62, or plainer if desired.

Tripe Sauté.

Stew a pound of tripe in well seasoned stock; when perfectly tender, cut it into neat square pieces, then fry a light brown in a little butter, and season with pepper and salt. Cut a pound of onions in slices, fry a nice brown, and then simmer them until very tender in a little of the liquor in which the tripe was stewed. When they are done, put the tripe with them into the stewpan, add a tablespoonful of chopped parsley and one of vinegar, simmer together for a minute and send to table immediately.

Mutton Cutlets.

Taken from the neck, mutton cutlets are expensive, but those from the loin will be found not only convenient, but to answer well at a smaller cost.

First remove the under cut or fillet from about two pounds of the best end of a loin of mutton, cut off the top, which will be useful for stewing, and is especially good eaten cold, and then remove the meat in one piece from the bones. Now divide it and the fillet into cutlets about half an inch thick, egg them over and dip them in well,

seasoned bread-crumbs, fry them until a nice brown, and serve with gravy made from the bones and an onion.

This way of cooking the loin is much more economical than in chops, because with them the bones and tops are wasted, whereas in cutlets all is used up.

To stew the top, put in a stewpan, the fat downwards, sprinkle pepper and salt, and slice an onion or two over and set it to fry gently for an hour or more. Take up the meat, and put a quarter of a pint of cold water to the fat, and when this has risen in a solid cake, take it off, mix a little flour with the gravy which will be found beneath the fat, add pepper, salt, and some cooked potatoes cut in slices." Cut the meat in neat squares; let it simmer gently in the gravy with the potatoes for half an hour.

Neck of Mutton Cutlets.

As has been remarked, these are expensive, but if the whole neck is purchased and judiciously used the cost will be much reduced. The scrag end of the neck may be used as directed for neck of lamb à la jardinière, but will, of course, take longer to stew. There will then remain a portion which will not make handsome cutlets, but will be very good when taken from the bones and cut into thin slices, dipped in egg and bread-crumb and fried. The bones will make excellent gravy, and if boiled gently and not too long, any meat remaining on them may be scraped

off and made into mince or rissoles.

An excellent Irish

stew may also be made from this portion. After disposing of what is considered the inferior portion of the neck, we come to that called the best end,' which will give seven chops. Trim away the breast, which will serve for stewing, &c., saw off the spine-bone and cut the chops, taking away about an inch of meat from the long bone, remove the gristle and nearly all the fat, then flatten the cutlets with the bat. Dip them in milk and pass them through bread-crumbs, pressing on them as many as you can, and then in dissolved butter; then again through bread-crumbs, which must be highly seasoned with pepper and salt. Broil the cutlets over a clear fire, and serve either with a purée of any vegetables or a jardinière.

Put the purée, which must be thick, in the centre of the dish, pile it up and place the cutlets round it, the thick end downwards. Or a good plain gravy may be served under the cutlets.

Scrag of Mutton à la Russe.

Take about a pound and a half of scrag of mutton in one piece, boil it gently for about three hours in a quart of water, with a teaspoonful of salt, two onions, a turnip, a carrot and a pinch of pepper. When the meat is perfectly tender, so that the bones can easily be taken out, brush it over well with yolk of egg, then sprinkle over it a mixture

of finely sifted bread-crumbs, raspings, a shake of flour, a little dried and sifted parsley, and sufficient pepper and salt to season it highly. Put the meat into the Dutch oven, baste it until brown with an ounce of butter. and serve with good gravy or brown caper sauce. The broth may be served with the vegetables minced, a little celery being added, and for those who like it, a small quantity of chopped parsley put into the tureen and the broth poured boiling over it. Take care to remove all fat from the broth; it will rise very quickly if the basin is set in a larger one containing cold water changed frequently.

Sheep's Head.

Get a perfectly fresh sheep's head, and having taken out the tongue and brains, soak it in tepid water. With a blunt knife break all the soft bones inside the head, and take care most thoroughly to cleanse it. Put it into a saucepan with enough water to cover it and a tablespoonful of salt. To ensure perfect cleanliness, when it has boiled five minutes take the head out and pour away this water. Put the head on again to boil with two quarts of water, six onions, two turnips and carrots, and pepper and salt. Let it boil gently for three or four hours, or until so tender the meat will readily slip from the bones; having taken them all out carefully, place the meat of the head on a hot dish, and pour over it either a good onion, caper, or,

parsley sauce. Or take all the vegetables cooked with the head, rub them to a purée through a sieve, have ready a little good butter sauce made with milk, nicely season it, mix with the purée, pour over the meat and serve. The broth is very good with the addition of a little celery and chopped parsley, and may be served either with or without the vegetables cooked in it.

The tongue and brains may be reserved for separate dishes, or used as in the following recipe.

A slight thickening of corn-flour is liked by most persons. Excellent soup of any kind may be made of this broth, and an economical one by merely boiling a few bacon bones in it, with any other bones or scraps. Chapman's wheat-flour makes a cheap thickening for plain soups, and tapioca or oatmeal is very good.

Sheep's Head Scotch Fashion.

The above recipe is for dressing sheep's heads as they are generally sold by butchers. To get one with the skin on it must be ordered. A head with the skin on is much more economical than without; the usual excuse of haste is given with us for removing it; it takes time and trouble to prepare with the skin on. Treat the head with the skin on exactly as directed in the first recipe, only it will take an hour longer to boil. It must be perfectly tender, so that the bones come out easily. Having laid it on a