HARRICO OF MUTTON. Remove some of the fat, and cut the middle or best end of the neck into rather thin steaks. Flour and fry them in their own fat, of a fine light brown, but not enough for eating. Then put them into a dish while you fry the carrots, turnips, and onions; the carrots and turnips in dice, the onions sliced. They must only be warmed, and not browned. Then lay the steaks at the bottom of a stewpan, the vegetables over them, and pour on as much boiling water as will just cover them. Give them one boil, skim them well, and then set the pan on the side of the fire to simmer gently till all is tender. In three or four hours skim them; add pepper and salt, and a spoonful of ketchup. HARRICO OF VEAL. Take the best end of a small neck, cut the bones short, but leave it whole. Then put it into a stewpan, just covered with brown gravy; and when it is nearly done, have ready a pint of boiled peas, six cucumbers pared and sliced, and two cabbage-lettuces cut into quarters, all stewed in a little good broth. Add them to the veal, and let them simmer ten minutes. When the veal is in the dish, pour the sauce and vegetables over it, and lay the lettuce with forcemeat balls round it. HARTSHORN JELLY. Simmer eight ounces of hartshorn shavings with two quarts of water, till reduced to one. Strain and boil it with the rinds of four China oranges, and two lemons pared thin. When cool, add the juice of both, half a pound of sugar, and the whites of six eggs beaten to a froth. Let the jelly have three or four boils without stirring, and strain it through a jelly bag. HASHED BEEF. Put into a stewpan, a pint and a half of broth or water, a large table-spoonful of mushroom ketchup, with the gravy saved from the beef. Add a quarter of an ounce of onion sliced very fine, and boil it about ten minutes. Put a large table-spoonful of flour into a basin, just wet it with a little water, mix it well together, then stir it into the broth, and boil it five or ten minutes. Rub it through a sieve, return it to the stewpan, put in the hash, and let it stand by the side of the fire till the meat is warm. A tea-spoonful of parsley chopped very fine, and put in five minutes before it is served up, will be an agreeable addition; or to give a higher relish, a glass of port wine, and a spoonful of currant jelly. Hashes and meats dressed a second time, should only simmer gently, till just warmed through. HASHED DUCK. Cut a cold duck into joints, and warm it in gravy, without boiling, and add a glass of port wine. HASHED HARE. Season the legs and wings first, and then broil them, which will greatly improve the flavour. Rub them with cold butter and serve them quite hot. The other parts, warmed with gravy, and a little stuffing, may be served separately.