The St. Mungo cookery book

I dessertspoonful of curry powder I dessertspoonful of flour. Cut the meat into small pieces. Chop the onion and apple. Put fat into a pan to get very hot, then add the flour to get well browned, then add the other ingredients, except the meat. Simmer gently for 20 minutes. Add the meat to get thoroughly heated but not boiled, then lift on to an ashet with a border of boiled rice. Mrs Campbell, 4 Garment Drive, Shawlands, Glasgow. DUTCH STEW. A piece of mutton or beef partly fat. I dessertspoonful of dripping. I cabbage. Some potatoes. One or two onions. Make dripping very hot in a deep pot. Add and fry the onions finely chopped. Wash the mutton and put it dripping with water into the pot, replacing the lid quickly to keep in steam. Let it cook for about i hour. Meanwhile, wash the cabbage, removing all withered leaves. Cut into four or eight pieces down the cabbage. Soak a short time in salted water. Wash, skin, and slice the potatoes, then lift cabbage and them dripping with water into the pot. Sprinkle with salt and pepper, and cook as long again or until all is quite tender. This makes a simple nice little dinner, with little trouble, but it must be cooked gently or it will be spoiled. J. Lambte, Edinburgh. GRILLED MUTTON CUTLETS AND TOMATOES 4 mutton cutlets. | 2 tomatoes. Trim cutlets neatly and flatten them, and then dip in melted butter. Grease the gridiron and lay on the cutlets. and cook them about 8 minutes, turning constantly. Divide each tomato into four pieces and bake on a greased tin for a few minutes. Sprinkle with salt and pepper, and serve on cutlets. E. P. Watson, Motherwell. HARICOT MUTTON. I lb. mutton. I tablespoonful dripping, I tablespoonful flour. I tablespoonful ketchup. pint hot water I carrot. ^ turnip. I onion. Pepper and salt. Remove the skin and some fat from the meat, and cut it into neat pieces. Put the dripping into a saucepan, and make it hot. Add the mutton and brown nicely. Take out each piece as it is brown, and fry the onion. Pour away the fat, and put the meat back into the saucepan with the vegetables cut up, pepper, salt and water. Cover tightly with a lid, and simmer slowly for 2 hours. Dish on a hot ashet, with the vegetables round. Keep hot while you thicken the gravy with flour and ketchup ; stir till boiling, skim, and pour round the meat. Mrs Sutherland. ITALIAN STEW. ^ lb. haricol beans. I bunch of Cambridge sausages. A little bit of carrot grated. A very little minced onion. A teaspoonful of parsley. Brown the last three in a pan with a little bit of butter or dripping. Add 3 or 4 large tomatoes, then last of all add the beans (which are already boiled), with a little of the boilings, then the sausage meat. Stew all together for ^ an hour. This is a real Italian dish. Mrs Morison, 3 Westminster Gdns., Hillhead, Glasgow. JUGGED RABBIT. :}: lb. of bacon. 4 pint of stock. I rabbit. i teaspoonful of peppercorns. I tomato. 4 cloves. I shallot. I dessertspoonful of red currant jelly. I dessertspoonful of ketchup Small bit of onion. I slice of lemon.