Take the best end of a neck of lamb, either keep it whole or divide it into chops as may be preferred, put it into a saucepan with a little chopped onion, pepper, salt, and a small quantity of water; when half done add half a peck of peas, half a lettuce cut fine, a little mint, and a few lumps of sugar, and let it stew thoroughly; when done, there must not be too much liquor; cutlets of veal or beef are also excellent dressed as above. Although this is a spring dish it may be almost equally well dressed in winter, by substituting small mutton cutlets and preserved peas, which may be met with at any of the best Italian warehouses; a breast or neck of lamb may also be stewed whole in the same manner. * * * * * LAMB CUTLETS WITH CUCUMBERS. Take two fine cucumbers, peel and cut them lengthways, lay them in vinegar for an hour, then stew them in good stock till tender, when stir in the yolks of two or three eggs, a little flour and essence of lemon, which must all be first mixed up together with a little of the stock, have ready some cutlets trimmed and fried a light brown, arrange them round the dish and pour the cucumbers in the centre. * * * * * A NICE RECEIPT FOR SHOULDER OF LAMB. Half boil it, score it and squeeze over lemon juice, and cover with grated bread crumbs, egg and parsley, broil it over a clear fire and put it to brown in a Dutch oven, or grill and serve with a sauce seasoned with lemon pickle and chopped mint. * * * * * A CASSEREET, AN EAST INDIA DISH. Take two pounds of lamb chops, or mutton may be substituted, place them in a stewpan, cover with water or gravy, season only with pepper and salt, when the chops are half done, carefully skim off the fat and add two table spoonsful of cassereet, stir it in the gravy which should not be thickened, and finish stewing gently till done enough; rice should accompany this dish. * * * * * TURKEY BONED AND FORCED. A turkey thus prepared may be either boiled or roasted; there are directions for boning poultry which might be given, but it is always better to let the poulterer do it; when boned it must be filled with a fine forcemeat, which may be varied in several ways, the basis should be according to the receipt given for veal stuffings, forcemeats, sausage meat, tongue, and mushrooms added as approved. When boiled it is served with any fine white sauce, French cooks use the velouté or béchamel. When roasted, a cradle spit is very convenient, but if there is not one the turkey must be carefully tied to the spit. * * * * * FOWLS BONED AND FORCED. The above directions serve also for fowls. * * * * * A SAVOURY WAY OF ROASTING A FOWL.