The complete Indian housekeeper & cook

22. Hashed Mutton is not thin shavings of meat, sodden, yet hard, in a thin gravy. Cut the mutton into thick slices, and again into pieces about two inches long. Flour and season with pepper and salt. Put some good broth, one lump of sugar, one onion, and the squeeze of a lemon into a saucepan ; boil and thicken with flour and butter; add a taste of wine or sauce; put in the mutton, warm through, and serve. Hashes of all kinds must never be cooked, but only warmed through, and the meat should be put into the gravy when it is nearly cold, and then warmed up. 2.3. Invalid Cutlets. — Place trimmed cutlets in a soup-plate neatly arranged with seasoning, and fill up with any vegetable in season cut in small pieces. Add 4 units of gravy and place another soup-plate on the top with flour and water. Place over a bain-marie half full of water, and steam for several hours. I'his is most tender and excellent. 24. Irish Stew {seldom worth eating in India).— Put a sufficient quantity of breast of mutton into a pan with rather a large projiortion of salt and pepper, and rather more than sufficient water to cover the meat ; stew for half-an-hour ; remove the meat and skim the gravy. For every 10 units of meat used allow 10 units of potatoes and 3 units of onion sliced. Lay the meat and potatoes in layers, sprinkled with the onions and a seasoning of pepper and salt; moisten with the gravy, which should be at least 10 units to Housekeeper and Cook 265 of meat and stew gently. Sliced carrots are a great improvement, and by adding turnips and peas an excellent stew is produced. A variation on this dish is to fry the ping, also the onions, then add the meat and gravy. till the gravy has been absorbed by the potatoes. 25. Kidneys an fins herbes.— Cut the kidney with a sharp knife from the outside rounded part, making the incision deep but not too broad, and fill with chopped herbs. Skin them and broil over a clear fire in a frying-pan, with just enough butter to prevent them burning. When done, add ^ a unit of catsup and 1 ot gravy to the glaze, lay the kidneys on rounds of fried toast, pour the gravy over, and serve very hot. 26. Kidneys, Stewed. — Six kidneys skinned and halved, J unit of flour, minced parsley, and onion, 1 unit of butter. Fry the kidneys lightly in the butter, dredge in the flour and seasoning, add a 1 of a unit of lemon juice and any store sauce, and 3 units each of sherry and gravy. Serve very hot in a rice border. The wine may be omitted. 27. Mince Collops. — Twenty units minced raw meat ; season with pepper and salt ; add one unit of water, and stir gently over a slow fire, taking care that the mince does not get lumpy. Serve in a wall of mashed potato with poached eggs on the top. 28. Potato Pie is seldom seen in India. Mash a sufficiency of potatoes thoroughly with milk, pepper, and salt. Make a good thin gravy, and use this to cover thin slices of mutton sufficient to half fill a pie-dish. Pile your mashed potatoes over, trim neatly, and score with a fork. Push into the oven, and serve very hot.