Entrees made easy

and an onion stuffed with 1 or 2 cloves ; pour the gravy on to this, and stew for 2 to 3 hours very slowly ; just before serving skim off all superfluous fat. Serve in the casserole in which it was cooked. Hot Pot of Mutton (Hot). Cut up about 3 lb. of loin of mutton into neat chops. Meanwhile, arrange a layer of parboiled sliced potatoes at the bottom of a hotpot dish or a tin (such as is used for baked Irish stew), then lay in the meat seasoned to taste with salt and pepper, and about 1 sheep’s kidney cut up, then some sliced onions sprinkled with a little parsley, finishing up with the potatoes cut rather thicker ; pour in enough stock to just reach about half way, and bake for 2 to 2 1 hours. Send to table in the dish in which it was cooked. The best end of the neck of mutton can be used for this, but for an economical dish use the scrag, etc., cut up into as neat pieces as possible. Haricot Mutton or Navarin (Hot). Cut some mutton (the neck) into neat pieces, put them into a stewpan with a little butter or clarified dripping, and let them get a nice brown ; then sprinkle in about 1 tablespoonful of flour, and let this become rather a darker brown ; then pour in about 1 pint of stock if at hand, or, if not, the same amount of hot water, pepper and salt to taste, and a bunch of herbs. Put the lid on, and boil gently. Meanwhile, cut up some turnips into slices, and 1 carrot, and fry these in butter with just a pinch of sugar till brown ; take them out carefully, draining them, and put them in with the meat, and leave it all to simmer for 1 hour more. Then serve on a very hot dish, and arrange the turnips round it ; get rid of as much of the fat as possible from the gravy, heat this up again, and pour it through a colander on to the meat (heat the colander first of all with hot water). Hot-Pot of Rabbit (Hot). Cut a rabbit into neat joints, put it in a stewpan with a little hot fat, onion, and a bay leaf. Cook it a delicate brown, put it into a casserole dish, cover with stock, and simmer for 1 hour gently in the oven. Strain off the stock, remove all the fat, make a good gravy, thickening it ; put it back, and add a few slices of cooked sausages. Re-heat, and serve. Stewed Rabbit (Hot). Cut a rabbit into joints ; cut 2 or 3 oz. of rather fat bacon into small pieces ; melt 2 oz. of butter or clarified dripping in a stewpan, then put in the bacon and fry for 3 minutes, take it out, and put in the rabbit joints, and leave till nicely browned, turning them occasionally with a fork ; then sprinkle in a tablespoonful of fine flour, stir well, and pour in £ pint of stock or hot water, put the bacon in again, add a wineglassful of light white wine, pepper and salt to taste, and 1 large onion and a bunch of herbs (a spray or two of parsley, some thyme, and 1 small bay leaf all tied together), cover down the stew pan closely to prevent the steam escaping, and simmer gently for 1| hours. Turn the pieces once or twice very quickly, and shake the stewpan occasionally to prevent anything sticking to the bottom, and burning. Five minutes before serving it, put in the liver cut into four. Serve neatly, with the gravy poured all over and round. Irish Stew (Hot).