it burn.—A good sauce for roast mutton is made by putting 2 glasses of port wine, 1 of Reading sauce, and a tea-spoonful of garlic vinegar into a small saucepan, and pouring the contents hot over the joint just before serving it.
To dress as Venison.—Keep it as long as you can, then rub with the following, and let it lie in it, thirty-six hours. Mix 2 oz. of coarse sugar, 1 oz. of salt, and ½ oz. of saltpetre. A taste somewhat peculiar to our house, and of American growth, is stewed cranberries, as sauce with roast mutton, and I recommend the trial to all who can procure good cranberries. Tomata sauce is also good with roast mutton.
Soak it well in lukewarm water to disgorge, dry and stuff the interior with a veal stuffing, and roast it two hours. Calves' and Sheep's heart the same.
Stick a fresh tongue all over with cloves, roast it, baste with butter, and serve with port wine sauce, and currant jelly.
The age at which it ought to be killed is a matter of dispute; some say at twelve days old, others at three weeks; but all agree that the sooner it is cooked after, the better. After the inside is taken out, wash the pig well with cold water. Cut off the feet at the first joint, leaving the skin long enough to turn neatly over. Prepare a stuffing as follows: ½ oz. of mild sage, 2 onions, parboiled and chopped fine, a tea-cup full of grated bread crumbs, 2 oz. of good butter, and some pepper, cayenne and salt; put this into the pig, and carefully sew the slit up. Some cooks baste, at first, with salt and water, and then keep brushing the pig with a brush of feathers, dipped in salad oil. Others tie a piece of butter in muslin, and diligently rub the crackling with it; either is good. It should be dredged with flour, soon after it is put down, and the
