Cold ham sliced, and stewed in this manner, will be found excellent. The ham having been already cooked, half an hour will be sufficient to stew it with the lettuce, and another half-hour after the peas are in.
LAMB CUTLETS, (_a French dish_.)--Cut a loin of lamb into chops. Remove all the fat, trim them nicely, scrape the bone, and see that it is the same length in all the cutlets. Lay them in a deep dish, and cover them with salad oil. Let them steep in the oil for an hour. Mix together a sufficiency of finely grated bread-crumbs, and a little minced parsley, seasoned with a very little pepper and salt, and some grated nutmeg. Having drained the cutlets from the oil, cover them with the mixture, and broil them over a bed of hot, live coals, on a previously heated gridiron, the bars of which have been rubbed with chalk. The cutlets must be thoroughly cooked. When half done, turn them carefully. You may bake them in a dutch-oven, instead of broiling them. Have ready some boiled potatoes, mashed smooth and stiff with cream or butter. Heap the mashed potatoes high on a heated dish, and make it into the form of a dome or bee-hive. Smooth it over with the back of a spoon, and place the lamb cutlets all round it, so that they stand up and lean against it, with the broad end of each cutlet downward. In the top of the dome of potatoes, stick a handsome bunch of curled parsley.
FILLET OF MUTTON.--Cut a fillet or round from a leg of mutton; remove all the fat from the outside, and take out the bone. Beat it well on all sides with a meat-beetle or a rolling-pin, to make it more tender, and rub it slightly all over with a very little pepper and salt. Have ready a stuffing made of finely-minced onions, bread-crumbs, and butter; seasoned with a little salt, pepper, and nutmeg, and well-mixed. Fill, with some of this stuffing, the place of the bone. Make deep incisions or cuts all over the surface of the meat, and fill them closely with the same stuffing. Bind a tape round the meat to keep it in shape. Put it into a stew-pan, with just water enough to cover it, and let it stew slowly and steadily during four, five, or six hours, in proportion to its size; skimming it frequently. When done, serve it up with its own gravy.