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1148. Lamb. Fry slices or chops of lamb in butter till they are slightly browned. Serve them on a purée of cucumbers, or on a dish of spinach; or dip the slices in bread-crumbs, chopped parsley, and yolk of an egg; some grated lemon and a little nutmeg may be added. Fry them, and pour a little nice gravy over them when served. [WE LEARN SOMETHING, EVEN BY OUR FAILURES.] 1149. Pork. Slices of cold pork, fried and laid on apple sauce, form an excellent side or corner dish. Boiled pork may also he made into rissoles, minced very fine like sausage meat, and seasoned sufficiently, but not over much. 1150. Round of Salt Beef. Skewer it tight and round, and tie a fillet of broad tape about it. Put it into plenty of cold water, and carefully remove the scum; let it boil till all the scum is removed, and then put the boiler on one side of the fire, to continue simmering slowly till it is done. Half a round may be boiled for a small family. When you take it up, wash the scum off with a paste-brush--garnish with carrots and turnips. 1151. Aitchbone of Beef. Manage in the same way as the round. The soft, marrow-like fat which lies on the back is best when hot, and the hard fat of the upper corner is best cold. 1152. Stewed Brisket of Beef. Stew in sufficient water to cover the meat; when tender, take out the bones, and skim off the fat; add to the gravy, when strained, a glass of wine, and a little spice tied up in a muslin bag. (This can he omitted if preferred.) Have ready either mushrooms, truffles, or vegetables boiled, and cut into shapes, Lay them on and around the beef; reduce part of the gravy to glaze, lay it on the top, and pour the remainder into the dish.