JFlotoets anli jFvufts of Autumn. 305 



fertility of his resources is nowhere better illus- 

 trated than in his resurgam of a leg of mutton. 

 " A roast leg of mutton," he truly observes, 

 " when it is perfect as to quality, properly hung, 

 and properly cooked, is a gift from heaven ; but 

 one finds it thus so rarely. A large gigot once 

 cooked," he continues, " is supposed by house- 

 keepers to be useless thereafter unless served 

 cold or stewed. These ladies are mistaken ; it 

 is easy to present a leg of mutton on the table 

 twice in the same conditions of excellence, and 

 as intact in appearance the second time as the 

 first. 



"Gigot de mouton r8ti rechaufft. The 

 gigot having been served once, and carved hori- 

 zontally from one side only, wrap it in a piece of 

 buttered paper and place on the spit. When 

 well heated, lay it on a platter upon a generous 

 purte of potatoes, the carved portion under- 

 neath ; moisten gigot and purde with a portion 

 of its juice which has been kept in reserve and 

 heated without boiling, and serve." So much 

 of our happiness here below depends upon the 

 cook and the gravy ! As in gardening, so in 

 cooking " Ce nest pas sans peine q-iion gagne 

 le del! " 



. To return to our mushrooms. Quantities of 

 edible species exist in the fields and woods 



