Have a neck of mutton, cut the bones short, and remove the chine bone completely; cut chops off so thin that every other one shall be without bone, trim them carefully, that all the chops shall bear the same appearance, then flatten them well; cover them with a cutlet preparation, and fry of a delicate brown; a fine puree of any vegetable that may be approved, or any sauce that may be selected, should be served with them; they may be arranged in various ways in the dish, either round the dish or in a circle in the centre, so that the small part of the cutlets shall almost meet; if the latter, the puree should garnish round them instead of being in the centre of the dish.

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MUTTON HAM.

Choose a fine leg of mutton, rub it in daily with a mixture of three ounces of brown sugar, two ounces of common salt, and half an ounce of saltpetre, continue this process for a fortnight, then hang it to dry in wood smoke for ten days longer.

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LAMB AND SPREW.

Take a fine neck or breast of lamb, put it in stewpan with as much water as will cover it, add to it a bundle of sprew cut in pieces of two inches in length, a small head of celery cut small, and one onion, pepper, salt, and a sprig of parsley, let it simmer gently till the meat and sprew are tender; a couple of lumps of sugar improves the flavor; there should not be too much liquor, and all fat must be removed; the sprew should surround the meat when served, and also be thickly laid over it.

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LAMB AND PEAS.

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.

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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.

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A NICE RECEIPT FOR SHOULDER OF LAMB.