"As to mutton, you can get what are called steaks of that; really they are chops from the top of the leg, round, with a bone in the middle. Those you can simmer a little, as they are inclined to be tough, and then fry them; or broil them and have peas with them. And there is mutton stew, and scrag of mutton--a part of the neck,--and minced mutton made up into collops with Worcestershire sauce, and mutton stewed with barley into a thick Scotch broth and served like a stew; all those are cheap. As to roasts, once in a long time you can get a small leg of mutton and parboil it, to save roasting it all the time in the oven, and so shrinking it more or less. Brown it at the last, however, and serve it with peas and mint jelly. For the second dinner there will be plenty to slice with the gravy, and enough still to offer again, perhaps disguised as a curry. Of course the stock in which the meat was boiled must make a soup. Tomatoes would go well with mutton, and after the bone was free, that could go in bean soup. As to lamb, I spoke of having stew of that, the cheap parts such as the neck, of course; and occasionally the forequarter for parties. We will experiment with that later on, so I am going to skip it now." "Yes, do; I want to talk about chicken. Are we never, never to have that? I think you are dreadfully severe." Mary smiled. "Well, as a concession, I will say that you can have it once in a long, long time, provided you conscientiously make up beforehand for the extravagance by going in for a regular diet of cheap things. When you do indulge, buy a large fowl, because that goes farther for the price. Stew it till it is tender, and serve it in sections. Cut the breast in four pieces, and lay two away; cut the second joints lengthwise, take out the bone and lay half the meat away with the breast. Cook some boiled rice, to put around your platter; have plenty of gravy, and the first four pieces will do very well for two people. For the second dinner, brown the corresponding four pieces, and serve these with sweet potatoes. The third night, open the drumsticks, take out the bones, fill the centres with stuffing, and brown these. Serve them on toast, like birds; you might well pretend that is what they are, too. You will still have the bits on the wings, neck and back for a nice luncheon dish or for croquettes; and the liver, gizzard, and heart should go into an omelette. After all, a fowl is not too expensive for two people provided they will make three meals of it; not too expensive for an occasional change, that is. It would be too much for daily consumption." "It would do provided the fowl was not too tough," corrected Dolly.