Soyer's standard cookery

Chop up two medium-sized onions and fry them in an ounce and a half of butter or fat until lightly browned. Now add the meat and fry quickly for a few minutes, stirring continually. Add two pounds of sliced tomatoes, a small piece of red chili finely minced, and pepper and salt to taste. Place in a saucepan with enough water to not quite cover the mixture. Cover the pot closely and cook gently for about two hours. Just before serving add a little sugar to the stew. Broiled Mutton Chop. Cut a chop from a tenderloin of mutton, trim off a little of the fat and scatter a little salt and black pepper over the meat, then dip it into some warm butter (just sufficient to coat the meat) and put it aside for about an hour before it is to be cooked. Then put it on a hot gridiron which has been rubbed over with dripping and broil it over a clear brisk fire for about twenty minutes, allowing more or less time according to the thickness of the meat, and whether it is to be well done or not. For the first few minutes the gridiron should be placed very near the fire to close the pores of the meat, then it should be slightly raised and the chop allowed to cook until it is done. It should only be turned once and this after the expiration of half the time that is to be allowed for cooking; a broiled chop should be served directly it is taken from the gridiron, and it should be garnished with fried potatoes and slices of fried tomato. Deviled Chops (Mutton). Mix a quarter of a pint of thick brown sauce with one dessertspoonful of chutney, and one saltspoonful of made mustard, one saltspoonful of curry powder. Place some neatly trimmed shoulder of mutton chops in a dish, and cover them with the mixture and leave them for ten minutes; then take them up, flour them well, so that the mixture may adhere, and dip them into a beaten egg and cover them thickly with fine dry breadcrumbs (or omit the eggs and crumbs if preferred) and fry them at once in plenty of boiling fat. Put a little frill on each chop, and arrange them down the middle of a hot dish and surround with artichokes prepared thus: Peel and trim some artichokes, and cut them into rather thin slices, and fry them in boiling fat until they are brown and crisp. Dolmas (Mutton). Mince finely any odds and ends of cold mutton, and mix it with an equal quantity of boiled rice, adding the yolk of an egg and sufficient milk to form a thick paste. Season to taste and fill a number of lettuce leaves with the mixture, rolling each carefully. After simmering in a little stock or water for half an hour, drain and arrange them on a dish, and pour over them a sauce made of yolk of egg beaten in milk, with a little parsley and lemon juice. Frickadels (Mutton). Soak two thick slices of stale bread in milk, squeeze out any superfluous milk, and beat the bread well with a fork. Rub two tomatoes through a fine sieve and mix the soaked bread and tomato pulp with half a pound of finely chopped raw mutton and a very small minced onion. Add pepper, salt, and nutmeg to taste, and stir in one lightly beaten egg. Shape this mixture into small rissoles, coat them with egg and breadcrumbs, and fry in hot fat until well browned. Have ready three-quarters of a pint of curry sauce, into this put the rissoles, and stew very gently for about half an hour.