Minced Meat on Toast.

Remove the fat and gristle from the mutton, and chop it fine. To 1 c. of meat, add 1 ssp. of salt, a spk. of pepper, and 1/2 c. thickened gravy. Heat quickly in a saucepan, and pour over slices of toast. Serve hot.

Cottage Pie.

Chop cold meat very fine. Boil and mash some potatoes. To every cup of meat add 1 ssp. salt, 1/2 ssp. pepper, a spk. nutmeg, and 1/2 c. of gravy or stock. Put the meat, seasoning, and gravy in a pie dish, cover it with mashed potato, and bake in the oven till golden brown. Omit the nutmeg and add 1 tsp. of finely chopped onion if liked.

Scalloped Mutton.

Cut cold, cooked mutton into small thin pieces. Remove all bone, fat, and gristle. Put a layer of bread crumbs on the bottom of a shallow baking: dish, then a layer of mutton, then a layer of boiled macaroni, then gravy. Moisten 1/3 c. of crumbs in 1 tbsp. melted butter, spread over the top. Bake until the crumbs are brown, - about 20 m.

Macaroni

1/2 c. macaroni, measured after breaking into inch pieces. Cook in boiling salted water 20 m., or until tender. Drain, pour cold water through it, and serve plain, with hot white sauce or tomato sauce, or use it with meat, in scalloped meat.

Hash.

1 c. tender cooked meat chopped fine, 2 c. hot mashed potato, 1/2 tsp. salt, 1/2 ssp. pepper. Mix until there are no lumps.

Put 2 or 3 tbsp. of hot water into a spider. Melt in it 1 tbsp. of butter or dripping. Put in the hash, and let it simmer slowly till it has absorbed the water and formed a brown crust. Do not stir it. Fold over, turn out on a hot platter.

Tomato Sauce.

Melt 1 tbsp. butter in a saucepan; cook in it 1 tbsp. fine chopped onion until yellow, add 1 tbsp. flour, stirring well. Add, gradually, 1 c. mutton liquor, and 1/2 c. strained tomato. Season with 1/2 tsp. salt and 1/2 ssp. pepper.

White Sauce.

Melt 1 tbsp. butter in a saucepan; cook in it 1 tbsp. flour. Add gradually 1 c. hot milk or cream. Season with 1/2 tsp. salt and 1/2 ssp. white pepper.

Questions on Lesson VI.

1. How do you prepare tender meat for made-over dishes ?

2. What must first be done with tough meat ?

3. How many kinds of meat can you think of that might be prepared as we did the hash ?

4. How many like the scalloped mutton ?

5. What use may be made of the bones, gristle, and fat ?

6. What is macaroni ?

7. Why is it better to cook flour for gravy in hot fat instead of in hot water ?