Curry Soup. Roast Bullock’s Heart. Boiled Roly Poly. _Wednesday._ Hake with Brown Sauce. Mince. Veal Cutlets. Pancakes with Chocolate Sauce. _Thursday._ Roast Ribs of Beef. Artichokes and Cheese Sauce. Boiled Fruit Pudding. _Friday._ Tomato Soup. Cold Beef. Baked Potatoes. Beans à la Flamande. Bakewell Pudding. _Saturday._ Roast Mutton. Rice Snow. Here are the recipes for some of the dishes. The jardinière soup and the braised mutton were one dish divided into two parts, and were cooked on the previous day. We give the recipe for both dishes in one. _Braised Leg of Mutton._—Take a large lettuce, two carrots, one turnip, two onions, two tomatoes, a blade of mace, two bay-leaves, a small piece of cinnamon, a teaspoonful of celery seed tied in muslin, a dessertspoonful of salt, and twelve peppercorns. Wash and slice the vegetables and arrange them in layers with the herbs and spices at the bottom of a large fish-kettle. Lay the leg of mutton on this bed of vegetables and pour two quarts of water over. Put on the lid and set the fish-kettle by the side of the stove for seven hours, turning the meat over when half done and basting it with the liquor from time to time. Do not let it boil. Remove the leg of mutton without sticking a fork in it, put it on a dish and let it get cold. Strain off the liquor in which the mutton was cooked into a basin, and when it cools skim off the fat. Shred a few slices of carrot, onion, and turnip and cook them separately. Re-heat the liquor and add them when it is hot. Serve the liquor and the freshly-cooked vegetables as jardinière soup, and the leg of mutton cold with a salad. _Hash with Piquante Sauce._—Slice an onion and put it in a small saucepan with two tablespoonfuls of vinegar and one of mushroom ketchup; put on the lid and simmer by the side of the stove until the onion is tender; pour in half a pint of stock and half a teaspoonful of salt; thicken with an ounce of brown thickening, add a teaspoonful of red currant jelly and one of chutney; put in a sufficient number of slices of cold meat and let them heat gently for an hour in the sauce. Serve very hot. _Cucumber Sauce for Boiled Chicken._—Pare and slice a large cucumber and remove the seeds; cook until tender in a pint of milk with a pinch of salt and four white peppercorns, and then rub through a hair sieve. Return to the saucepan, add a piece of butter rubbed in as much flour as it will take up, and stir until it boils. _Curd Cheesecakes._—Line some patty pans with good flaky pastry. Boil half a pint of milk with two ounces of castor sugar. Drain away the whey and beat the curd in a basin with three large eggs and an ounce of butter. Put some currants in each patty pan and a spoonful of the mixture on the top; bake twenty minutes in a good oven. The whey can be used to flavour custards.