Breast of Mutton.—This is a part of the sheep that
is usually despised, but with a little care it produces
most excellent dishes. For instance, any recipe
given for the loin is equally good, if a nice whole
breast of mutton be used for the purpose. It can
also be made into a very fair galantine, using a
sausage meat forcemeat, with strips of ham, tongue,
anchovy fillets, almonds, blanched and shred, olives,
etc., according to what is at hand. It is then rolled
up, tied into shape, fastened up in a clean piece of
muslin, and braised with vegetables, herbs, beef
and veal trimmings, etc., in the usual way; then
when cooked it is pressed till perfectly cold,
when it is freed from fat and glazed, either
with aspic jelly, or with a good brown sauce,
stiffened with gelatine in the proportion of half an
ounce to the half-pint of gravy (or, perhaps, a little
less, according to the stiffness desired). To many
people this would be preferable to the aspic, which
gives an acid taste not always liked. Breast of
mutton treated in this way is also good if served
hot with good brown gravy or sauce, or any nice
vegetable purée. It were much to be desired that
British cooks should realise the advantage of nice
vegetable purées in eking out and improving the
appearance of a dish. Where economy has to be
considered, a purée will be found of great assistance,
whilst macaroni again, which, it must be remem-
bered, is decidedly nutritious, is far too much
neglected. The pity is that many enthusiasts, whilst
dwelling quite wisely on the nourishing qualities
of pulse of various kinds—macaroni, rice, etc.—
forget that their flavour, if served in the severely
simple style—which is the first, unassisted idea of