[COLD MEAT COOKERY.] _Ingredients._—The remains of a cold leg, loin,
or neck of mutton, pepper and salt to taste, 2 blades of pounded mace,
1 dessertspoonful of chopped parsley, 1 teaspoonful of minced savoury
herbs; when liked, a little minced onion or shalot; 3 or 4 potatoes, 1
teacupful of gravy; crust. _Mode._—Cold mutton may be made into very
good pies if well seasoned and mixed with a few herbs; if the leg is
used, cut it into very thin slices; if the loin or neck, into thin
cutlets. Place some at the bottom of the dish; season well with pepper,
salt, mace, parsley, and herbs; then put a layer of potatoes sliced,
then more mutton, and so on till the dish is full; add the gravy, cover
with a crust, and bake for 1 hour. _Time._—1 hour. _Seasonable_ at any
time.
_Note._—The remains of an underdone leg of mutton may be converted
into a very good family pudding, by cutting the meat into slices,
and putting them into a basin lined with a suet crust. It should be
seasoned well with pepper, salt, and minced shalot, covered with a
crust, and boiled for about three hours.