No. 49. Lentil Stew With Forcemeat Cutlets

1 quart soaked lentils. 1 carrot. 1 turnip. 1 onion.

1 teaspoon Worcester sauce.

2 teaspoons salt. 1 ounce butter. Forcemeat.

Simmer the lentils gently in three pints of water for one and a half hours. Strain. Put a quarter of a pound of the lentils on one side to cool. Rub the rest through the wire sieve with a wooden spoon until nothing but the skins remain. In the meantime, boil the vegetables with sufficient water to cover, until quite tender. When thoroughly cooked pour into the lentil purée, add the sauce and salt, and re-warm. Prepare forcemeat No. 77, adding the quarter of a pound of lentils chopped fine; shape into little cutlets (about twelve), brown in a frying-pan with the butter, place on a hot dish, pour the gravy over, and serve at once.

No. 50. Rice Stew

1/2 pound cooked rice.

1 pint water.

1 carrot.

1 turnip.

1/2 ounce each flour and butter.

1 potato. 1 onion.

1/2 teaspoon salt. A little curry powder or Worcester sauce, if liked.

Slice the vegetables, place them in a saucepan with the salt and water, and boil for one hour, or until tender. When done, stand the saucepan on one side for a few minutes to get thoroughly off the boil. Mix the flour and butter well together, add them to the stew; re-boil and stir until it thickens; add rice, and boil for one or two minutes. If curry powder is liked, it should be mixed with the flour and butter, but the Worcester sauce may be added at the last moment.

No. 51. Spanish Onion Stew

3 Spanish onions.

1 carrot.

1 turnip.

1 1/2 pints water.

1 ounce butter.

1 teaspoon salt.

1/2 dozen peppercorns tied in muslin. A few sticks of celery.

Slice the carrot and turnip and fry a few minutes in the butter, place them in a saucepan together with the onions cut in quarters, the water, salt, celery and peppercorns. Boil gently until quite tender, remove the peppercorns, reduce the gravy, and serve with sippets of toast.

No. 52. Tennis Stew

1/2 pound mashed potato.

1/2 pound cold greens of any kind. 6 medium-sized carrots.

1/2 pint rich brown sauce.

A few bread crumbs. Pepper and salt.

Mix well together the potatoes, greens (which must be finely chopped), egg, and seasoning to taste, adding as many bread crumbs as are needful to render the mixture firm enough to roll into balls. Fry the balls in a little butter, or they may be rolled in egg and bread crumbs and dropped into boiling oil. (The latter way is specially recommended when only half the above quantity of vegetables is being used, and consequently only half an egg is needed; the other half should then be reserved for this purpose.) Arrange a circle of balls on a hot dish, have ready the carrots boiled, slice them rather thickly and shape them into the form of tennis bats; place them in the centre, and pour the sauce over them. If curried sauce be used, rice may either be served separately, or a border of it placed round the balls.