To Clarify Dripping. Pour the dripping from the pan into a basin of cold water. When cool lift off the cake of clarified dripping, scrape away the sediment from the bottom, and wipe dry. To Clarify Fat. Cut up any scraps of cooked or uncooked fat into small pieces, place in a saucepan, add just sufficient cold water to cover them, stir often, and simmer with the lid off till nothing is left of the pieces of fat but brownish scraps. Strain into a basin, and when cold, a hard white cake will be formed, which will keep good some time. This fat makes excellent pastry, and can be used for frying. Irish Stew. Time—2 hours. 1½ lb. breast or scrag of mutton, 2 lbs. of potatoes, 1 pint water, 3 onions, 1 tablespoonful flour, 1 teaspoonful salt, ½ teaspoonful pepper. Cut the meat into neat pieces, removing some of the fat, peel and slice the potatoes and onions. Mix the flour, pepper and salt on a plate, and dip each piece of meat into this mixture. Put a layer of potatoes at the bottom of the saucepan, then one of meat, then one of onion, covering with a layer of potatoes. Pour the water over the whole and stew slowly, or bake in the oven 1½ hour, stirring occasionally. Liver. Time—½ hour. ½ lb. liver, 1 gill water, 2 tablespoonfuls flour, 2 oz. dripping; pepper and salt to taste. Cut the liver into slices about one-third of an inch thick. Dip each piece into one tablespoonful flour mixed with pepper and salt, and fry in hot fat. Take out the liver, put it on a hot dish. Mix one tablespoonful flour carefully with the water in a separate basin. Add this gradually to the contents of the frying-pan; let it boil and thicken. Pour it over the liver and serve. Liver Fritters. Time—½ hour. ½ lb. liver, 1 shalot, sage, bread-crumbs, 1 slice cold smoked beef (if liked), 1 oz. suet; pepper and salt to taste. Scrape the liver, chop the suet and shalot and mix all well together with the bread-crumbs and seasoning till the mixture is firm enough to roll into balls. Flatten into cakes, dip in egg and bread-crumbs and fry a golden brown in hot fat or oil. _Sausage meat_ can also be made into fritters, but should be dipped in batter (page 43) instead of egg and bread-crumbs. Braised Leg of Mutton. Time—4 hours. 5 lbs. leg of mutton, ¼ lb. smoked beef, 1½ pint stock or water, 1 lb. Brussels sprouts, 3 carrots, 1 turnip, 1 onion, 3 sticks celery, a little thyme and parsley; pepper and salt to taste. Place the mutton in a stew-pan on a layer of slices of smoked beef, add some pepper and salt, the stock or water, and simmer gently 3½ hours (in the oven, if possible). Prepare and cut up the vegetables, and add all the ingredients, except the sprouts, to the meat 1 hour before serving. Boil the sprouts separately and add them when serving. Thicken and brown the gravy if liked.