Our next dish is the hashed mutton and pickled walnuts. This scarcely comes in the category of tinned meats. The mutton we had for dinner was probably in a semi-cold and flabby state when our guest arrived. Were I going to make the hashed mutton, I should commence by slicing up a couple of onions, browning them in a frying-pan with a little butter, then pouring in the remains of all the gravy that had been left from the joint, cutting the mutton into slices, and warming them up in this gravy, taking care it does not boil; and as the gravy would be rather poor, as soon as the soup was got ready I should add two or three tablespoonfuls of the soup to the hashed mutton. And let me remind you of another very great improvement. Add, as well, a dessertspoonful of Harvey sauce, after shaking the bottle. You can toast a piece of bread a nice brown, as you would not have time to fry any bread, which is better. Cut the toast into round pieces, and place them round the hash alternately with the pickled walnuts cut in half. Do not send the hashed mutton to table in a great, big dish, large enough to hold a round of beef, but serve it in a deep dish—a vegetable dish, for instance. By this means it keeps hot longer, and looks more appetising. Our next dish is the curried rabbit. First class curry can be obtained in tins. Remember that tinned meats are like everything else in the world—some are good, and some are bad. If you wish for a bottle of really good wine, you must go to a first class wine merchant; and if you wish your tinned provisions good, you must get them from first class people, or see that some well-known name is on the label. Unfortunately, this country has been flooded, from time to time, with worthless imitations, introduced by unknown men who have no name to lose. The curry, having been made hot in the tin, should be turned out in a deep dish; and here again I would recommend a vegetable dish. Boiled rice should be served with it in a separate dish, and the rice should be handed before the curry. If you have any chutney in the house, the chutney should be served with the curry, like they do on board the P. & O. boats, which are so famed for their oriental curry cooks. When the curry has been turned out into the dish, you might add a few fresh bayleaves and serve them up in the curry whole, and if you feel anxious to have the dish ornamental you can proceed as follows, and, should your guest be an “old Indian,” he will probably appreciate the addition:—Take some red chilis and bend each chili in the middle, so as to make it look like one of the small claws of a lobster, and place these red chilies round the edge of the dish in a triangular shape, exactly as if you were placing the small claws of a lobster around a lobster salad mayonnaise.