Entrees made easy

Cut into neat pieces 3 lb. of neck of mutton, trimming off all fat ; peel and cut in slices about 5 lb. of potatoes, slice 4 onions rather thickly ; put a layer of potatoes at the bottom of a stewpan, then a layer of mutton and onions mixed, seasoning to taste with pepper and salt ; continue these until the pan is full. Pour over it all 1 pint of hot water, cover down the pan closely, and cook it slowly but steadily for 2\ hours, shaking the pan occasionally to prevent anything sticking to the bottom and burning, but do not take off the cover until cooked. Cape Brady (Hot). Cut up 2 lb. of loin of mutton (breast or scrag will do), and fry this in clarified dripping till a nice brown with 2 onions cut up small, taking care it does not burn. Next put in 12 to 14 tomatoes, and if not quite ripe add a small teaspoonful of sugar, a quarter of a red chili. Stew this all together till the meat is cooked, and there is a nice thick gravy. If the tomatoes are very watery, let it stew for a few minutes uncovered, to thicken it. Fowl en Daube (Hot or Cold). Truss an old fowl as for boiling, stuffing it first to taste, with sausage meat, etc., and placing a thin slice of bacon over the breast ; then wrap it in buttered paper. Put into a pan rather a deep layer of carrots, celery, onion, sliced, a bunch of herbs, 1 or 2 slices of lean bacon, the giblets, and 2 or 3 scraped rinds of bacon ; season with salt and pepper, and about 1 pint, or rather less, of good stock ; add the juice of a lemon, and a small tumblerful of sherry and water. Cover down closely, bring to the boil, then simmer slowly till cooked, turning it once or twice. It will take at least 2 hours ; of course the older it is the more cooking will the fowl require, and the slower it is cooked the better it will be. It may be eaten cold. If to be eaten hot, take off the paper and bacon, put it in a baking tin, with some of its own gravy, and leave it in the oven for about 7 or 8 minutes, basting it well all the time. This is excellent next day if the remains are cut up, and heated again in their own liquor. Jugged Hare (Hot). Skin, clean, and wash a hare, cut it into neat pieces, sprinkle these with flour, and fry them in boiling butter (or well-clarified dripping will do). Thicken 1| pints of strong stock with 1 oz. each of butter and flour fried together till browned ; put this into an earthenware jar, and then add the pieces of hare, together with an onion stuck with 2 or 3 cloves, a bunch of herbs, half the peel of a lemon, a squeeze of lemon juice, a very small blade of mace, pepper and salt to taste ; cover the jar down tightly, put it into a stewpan with water up to the neck ; keep the water boiling all the time, and stew till the hare is cooked (about 3 1 hours). When almost cooked, add % pint of port wine, and a few forcemeat balls, previously fried in a little butter. Serve with red currant jelly. Rabbit may be served in the same way. 49 c> Stewed Steak (Hot).