Mushroom catsup is a nice flavoring. Put pepper and salt on the chops and lay them in melted butter; when they have imbibed sufficient, take out and cover with grated bread crumbs and broil.--_Mrs. R._ BROILED MUTTON CHOPS. Beat the mutton chops till tender; then trim, making them of uniform size and shape; pour on them boiling water. Let them remain in it a minute, dry them and rub with pepper, salt, and fresh butter. Lay on a gridiron over hot coals, always remembering to cover them while broiling. Turn them, and as soon as nicely browned place in a hot dish, pepper again, pour over them melted butter, and serve.--_Mrs. S. T._ MUTTON STEW. Cut slices of rare mutton and put on to stew in a little water; when nearly done put in-- 1 teacup of sweet pickle vinegar. 3 large spoonfuls jelly. A little salt. 1 teaspoonful mustard. ½ teacup of walnut catsup. Butter size of an egg. Stew slowly a short time.--_Mrs. F. D._ _Mutton Stew._ Slice cold mutton or lamb, lay it in a baking dish; put in-- 1 teaspoonful black pepper. 1 teaspoonful red pepper. 1 teaspoonful celery-seed, pounded. Rather more than 1 teaspoonful each of pounded cloves, cinnamon and mace. 1 teacup of yellow pickle vinegar. 1 glassful wine. Slice up a little yellow pickled cucumber, sugar to taste, one-quarter pound butter, one roll of light bread broken in small pieces or cut in little slices, and toasted before used. In preparing this dish put a layer of the meat and seasonings alternately. The peppers, celery-seed, cloves, cinnamon, and mace must all be pounded fine.--_Mrs. C._ GRILLED SLICES OF MUTTON. Cut some rather thick slices of underdone cold mutton, score them well and rub in plentifully some common mustard, salt, and cayenne pepper; then broil them over a clear fire, and serve with onion sauce. SHEEP'S TONGUES. Boil them till the skin can be taken off; split them, and put them into a stew-pan, with some gravy, parsley, mushrooms, and one minced shallot, and some butter, some pepper, and salt. Stew till tender, and strain the gravy over them; or they may be glazed and served with the gravy under them. Sheep's tongues may also be skinned, larded, braised, and glazed; and served with onion sauce. TO ROAST LAMB. The hind quarter is the nicest piece for roasting. Drop it in a pot of boiling water; boil half an hour, put it in a pan, dredge it with lard, pepper, flour, a little salt; skim the top of the water in which it is boiled, and pour over it; as soon as the gravy accumulates in the pan keep it basted frequently to prevent it from being hard and dry. Lamb should be cooked done to be good.--_Mrs. P. W._ TO GRILL A SHOULDER OF LAMB. Half boil it, score and cover it with egg, crumbs, and parsley seasoned as for cutlets. Broil it over a very clear, slow fire, or put it in a Dutch oven to brown it; serve with any sauce that is liked. A breast of lamb is often grilled in the same way.