True to her promise, Marion provided some Australian mutton in the course of the week, and treated it according to Mrs. Villiers's directions. She bought the thick half of a leg of mutton on Wednesday morning, and all that day it hung in the kitchen on a hook. The hook went into one of the joists, and so was perfectly firm. She cut a fillet of about a third of an inch thick to keep for Friday's dinner, and cut it as for veal cutlet in round pieces about the size of the top of a tea-cup. These she egged, and fried a golden-brown, and served round a pile of mashed potatoes. On Thursday they had the rest of the joint boiled to a turn, surrounded by turnips cooked with the meat. Marion was too practical a cook to fall into the usual error of letting a so-called “boiled” joint actually boil for more than a minute or two, and so become hard. The joint, which weighed four pounds when the fillet was removed, was put in the fish-kettle, with enough cold water to cover it, and was brought very slowly to the boil. It was allowed to boil for two minutes, and then was well skimmed; then the turnips were put in, the lid put on again, the heat was lowered, and the joint kept barely at simmering-point for an hour. All this was done in the morning. An hour before dinner the joint was put on the stove again to finish cooking and re-heat; it was then put quickly on a hot dish, and parsley sauce poured over. The joint was beautifully tender, and the water in which it was cooked was used for making a delicious carrot soup on the following day, and which preceded the fillets, fried as we have described. Marion always arranged her dinners at the beginning of the week, and she found it would be more convenient to have the boiled joint on the day before the fillet, as the soup made from the stock would come in so nicely before a little meat dish like the fried fillets. The small amount of mutton that remained was minced finely and made into some meat patties for Sunday's supper. This is the dinner list for the week. They had fried bacon for breakfast on the mornings on which they did not take porridge. _Monday._ Milk Soup. Toad in the Hole. Artichokes. Baked Potatoes. Apple Dumplings. _Tuesday._ Lentil Soup. Fried Lemon Sole. New Carrots à la Flamande. Pancakes. _Wednesday._ (High Tea.) Curried Scallops and Rice. Dough Nuts. _Thursday._ Boiled Mutton and Turnips. Parsley Sauce. Welsh Rare Bit. _Friday._ Carrot Soup. Fried Mutton Cutlets. Mashed Potatoes. Rice Pudding. _Saturday._ Fried Steak and Onions. Boiled Potatoes. Steamed Marmalade Pudding. _Sunday._ Roast Fowl. Baked Potatoes. Oranges in Snow. The last-named dish is such a pretty one, and so exceedingly nice, that as Marion does not mind we will give the recipe in full.