Left overs

Put any pieces of tough uncooked mutton twice through the meat chopper; season the meat with salt, pepper and onion juice. Form into little balls the size of an English walnut. Put two tablespoonfuls of butter into a saucepan; when hot, throw the balls into the butter, and shake until carefully browned. Lift them from the saucepan, and to the butter in the pan add a teaspoonful of curry, a tablespoonful of flour, mix and add a half pint of stock ; stir carefully until boiling ; pour this over the balls, cook slowly for twenty minutes, add two tablespoonfuls of lemon juice and serve in a border of rice. Cocoanut milk may be used in the place of stock. MUTTON-COOKED While mutton belongs to the red meats, when carefully cooked it may be used in many ways in which you would use chicken or veal. Capers and tomato, with a slight flavoring of mint, are more agreeable with mutton than with almost any other meats. Bobotee Chop sufficient cold boiled mutton to make a pint. Put two tablespoonfuls of butter and one onion sliced into a saucepan ; stir until the onion is slightly brown; then add a half pint of stock or milk and four tablespoonfuls of bread crumbs. Stand this on the back of the stove for about five minutes while you blanch and chop fine a dozen almonds. Add these to the meat, then add a teaspoonful of curry powder, and a teaspoonful of salt. Beat three eggs until light, stir them into the meat, then turn the whole into the saucepan. Rub the bottom of the baking dish first with a clove of garlic, then sprinkle over a tablespoonful of lemon juice and put here and there a few bits MUTTON—COOKED 2$ of butter ; put on this the mixture^ and bake in a quick oven twenty minutes. Serve in the dish in which it is baked, and pass with it plain boiled rice. Boudins Chop sufficient cold cooked mutton to make a pint Put a half cup of stock, two tablespoonfuls of bread crumbs and a tablespoonful of butter over the fire. When hot, take from the fire, add the meat and three eggs well beaten ; add a teaspoonful of salt and a dash of pepper. Put the mixture into greased custard cups, stand in a baking pan half filled with boiling water, and cook in a moderate oven fifteen to twenty minutes. Serve with sauce Bechamel. The bottom of the cups may be garnished with chopped mushrooms, capers, or chopped truffles, or dusted thickly with chopped parsley. Klopps Chop sufficient cold boiled mutton to make a pint; add to it a half pint of bread crumbs and sufficient white of egg to bind the whole together ; add a teaspoonful of salt and a dash of white pepper. Form into balls the size of English walnuts; drop into a kettle of boiling water ; pull the kettle to one side of the fire where it cannot possibly boil, and cook the klopps slowly for five or six minutes. When done they will float on the surface. Lift, drain carefully, put on to a heated dish, pour over cream celery or cream oyster sauce, and serve with them peas and boiled rice. Curry of flutton Put two tablespoonfuls of butter and one sliced onion into a pan ; cook slowly until the onion is perfectly tender ; add one clove of garlic mashed, a teaspoonful of curiy powder and a teaspoonful of turmeric ; mix thoroughly, add a half pint of stock, or, better cocoanut milk ; stir until boiling, add one quart of cold cooked mutton chopped fine ; heat thoroughly, add a tablespoonful of lemon juice, and pour at once into a platter that has been garnished with boiled rice. riutton with Anchovy Chop sufficient cold boiled mutton to make one pint ; mash fine three anchovies. MUTTON-COOKED 27