Mutton Cutlets. Time—½ hour. 4 lbs. best end of a neck of mutton, 1 egg, bread-crumbs; pepper and salt to taste. Saw off the upper rib bones, leaving the bones which will form the cutlets about three inches long. Cut off each cutlet, trim neatly, scraping off the fat. Dip each one in the egg, which has been well beaten, sprinkle with bread-crumbs, and fry a golden brown in hot fat or oil. Arrange on a hot dish round mashed potatoes or other vegetables. The pieces cut off in preparing the cutlets should be used for Irish stew, toad-in-the hole, or any other small dish. Haricot Mutton. Time—2½ hours. 1 lb. scrag of mutton, ¾ pint water or stock, 1 onion, 1 carrot, 1 turnip, 1 oz. dripping, ½ oz. flour; pepper and salt to taste. Cut the mutton into neat pieces, fry them brown in the dripping, then take them out and brown the flour carefully. Stir in the water or stock, and put back the meat. Cut the vegetables into dice, and add them with the seasoning. Skim well and simmer 2 hours. Pillau. Time—2½ hours. 1 lb. mutton, 3 tomatoes, 1 teacupful rice, 1 quart water; salt to taste. Cut up some pieces of raw fat mutton, add a little water, cover the stew-pan, and place on a slow fire. The meat must consume the water and stew till it becomes a light brown colour. Wash the tomatoes, put them into a stew-pan without water, and stew them soft over a slow fire. Strain the pulp through a sieve and add sufficient water to make 1½ pint of liquor. This must be thrown into the stew-pan over the mutton; add salt and boil it up. Wash and dry the rice well, throw it into the stew-pan, let it boil 5 minutes, and then simmer ½ hour. Poor Man’s Goose. Time—1½ hour. 4 lbs. bola. _Stuffing._—1 onion, 1 teaspoonful sage, a small piece of soaked bread, 1 oz. suet; pepper and salt to taste. Make holes in the meat with a skewer, and fill them up with the stuffing, made as follows: Chop the suet and onion fine, squeeze the bread dry, and mix all together with the sage, pepper and salt. Flour the meat and roast it (see p. 19). Serve with baked potatoes. Sausage Rolls. Time—1 hour. 4 sausages, ½ lb. flour, ¼ lb. dripping, 1 egg. Skin the sausages, make flaky pastry (page 41), after the final rolling, cut the pastry into 4, place a sausage in the centre of each piece of pastry, egg half-way round the edges, fold over, press the edges together, trim neatly, place on a greased baking-tin, brush over with beaten egg and bake in a hot oven about ½ hour. Sausage and Rice. Time—¾ hour. ½ lb. choriza (sausage), ¼ lb. rice, 1 pint boiling water, a pinch of saffron.