The paper bag seems made expressly for lamb and mutton cookery.

Breast of Lamb With Tomato Sauce.—Get three pounds breast of lamb, boil until tender, and slip out the bones. This is best done the day before you are to bag it. Half an hour before serving, egg, crumb, season and put in a well-greased bag. Seal and put in a very hot oven for twenty minutes. Serve with tomato sauce.

Lamb Chops.—If you use the rib chops have them frenched, saving the trimmings for the stock pot. If you have the loin chops, skewer to keep in shape. Season with salt and pepper and brush over with oil or melted butter. Put in a well-greased bag, seal, place on the grid shelf in a hot oven, and cook for ten or fifteen minutes according to the thickness of the chop. When done put on a hot platter and spread with parsley or mint butter.

Lamb or Mutton Cutlets With Tomatoes.—Cut the best end of the neck into neat cutlets, flatten and trim. Season with salt and pepper, brush with melted butter or oil, sprinkle with mint or chopped parsley and chives, and place in a buttered bag, with a tablespoonful of tomato on each chop. Seal and cook in hot oven twelve or fifteen minutes.

Lamb Fry.—Wash thoroughly a pound and a half of lamb's fry and put in a pan of cold water. Simmer five minutes, lift out and pat dry on a soft cloth. Divide in nice pieces, dip in a batter made of one egg, one tablespoonful of milk, salt and pepper to season and flour to make of the consistency of cream. Arrange these pieces in a buttered bag. Seal and bake ten minutes. Serve with fried parsley.

Lamb's Kidney.—Skin, split, dip in butter and place on skewer. Dust with salt and pepper, and place in buttered bag. Seal, place in hot oven and cook eight minutes.

Leg of Mutton Cooked in Cider.—Buy the leg of mutton two or three days before you wish to serve it. Take off the "woolly" skin that has the strong taste on the outside and wipe carefully with a damp cloth. Then rub with a mixture of spices, using half a teaspoonful each of cinnamon, cloves, allspice, pepper and nutmeg. Rub thoroughly and hang the mutton in a cool place for two days; then put in a well-greased bag, adding four onions chopped fine, a cupful seedless raisins and a cupful of sweet cider. Put in hot oven and bake half an hour, then reduce the heat, and cook an hour and a half. Serve with a hot cider sauce.

Mutton Chops and Sausage.—Place two thick chops in a wooden dish with three links of sausage. Season lightly with salt and pepper, lay two strips of bacon over the top of the chops and seal in bag. Bake from twenty minutes to half an hour in a moderate oven.

Ragout of Lamb.—Grease the bag well, and lay in a layer of sliced raw potatoes, seasoned lightly. Put on top of the potatoes a layer of meat, seasoned with salt, pepper and chopped parsley, and lay thin slices of onion across meat. Add one-half cup canned tomato or tomato sauce, cover the whole with another layer of sliced potato, seal, and bake thirty-five minutes. You may use a wooden cooking dish here to advantage.

Roast Leg of Lamb.—Trim nicely and rub over with oil, dredge with a little flour and season with salt, pepper and powdered mint. Seal and bake two hours. Serve with mint sauce.

A Genuine Irish Stew.—Cut two pounds of chops from the best end of a neck of mutton, and pare away nearly all the fat. A portion of the breast may be cut into squares and used, but a neck of mutton is the best joint for the purpose. Take as many potatoes as will amount after peeling to twice the weight of the meat. Slice them with eight large onions sliced. Put a layer of mixed potatoes and onions at the bottom of the buttered paper bag. Place the meat on this and season it plentifully with pepper and lightly with salt. Pack closely, and cover the meat with another layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer, seal tightly, and let the contents cook gently for two and a half hours. You may use one of the large wooden cooking dishes here.