Curry of Mutton

2 lbs. neck mutton

3 onions, sliced

1/2 teaspoon peppercorns 1 sprig thyme 1 sprig parsley 1 quart boiling water

1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 tablespoon curry 2 tablespoons fat

Boil mutton with vegetables and spices till tender.

Make a sauce with butter, flour, salt, pepper, curry, and 1 pint liquor from meat. Add meat, reheat, and serve with boiled rice. Serves 6 to 8.

Boiled Mutton

Wipe meat, remove the pink skin and extra fat, and put into boiling water, boil 15 minutes, add 1 tablespoon salt and cook at a low temperature until tender, allowing 20 minutes for every pound.

Boiled Ham, Tongue, or Calf's Heart

After cleaning meat thoroughly put in cold water and heat gradually until the water bubbles, then cook at a low temperature until tender; remove from the fire and allow to stand in the water in which it was cooked for one hour; remove from the water and draw off the skin. A boiled ham may be covered with fine bread crumbs, and 2 tablespoons brown sugar, and then placed in the oven 1/2 hour to brown. Baste with 1/2 cup vinegar and 4 tablespoons brown sugar while in oven.

Corned Beef

Put corned beef in cold water; cook slowly for several hours till tender; let stand in stock 15 to 20 minutes. Then take out bone, and if to be served cold, press into shape by cover-ins; with a weight so that it will slice well.

Baked Heart

1 beef heart

2 cups bread crumbs

1 teaspoon chopped parsley 1 teaspoon summer savory 1 teaspoon salt 1/8 teaspoon pepper

2 teaspoons butter or other fat

l egg

2 tablespoons beef drippings

Add seasoning to bread crumbs, then add to melted butter, stir beaten egg in and mix thoroughly.

Wash heart thoroughly, removing veins, arteries, and clotted blood carefully. Stuff with dressing, and sew up. Saute in beef drippings. Partially cover with boiling water and cook in covered kettle several hours till heart is perfectly tender. Then set in oven for a few minutes. Serves 10 to 12.

Braised Tongue

1 boiled tongue 1/3 cup onion, diced 1 sprig parsley

1/3 cup carrots, diced 1/3 cup celery, diced 3 cups water

Put tongue in baking dish, surround with vegetables and water. Cover dish closely and bake two hours. Serve with brown sauce, tomato, or mushroom sauce. Serves 12 to 16.

Brown Sauce for Braised Tongue

2 tablespoons fat 4 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper

2 cups water from dish in which tongue is baked

1 teaspoon Worcestershire sauce

Melt fat, add flour and seasonings, and cook until a golden brown, then add hot water slowly. When it boils up and is thick, add Worcestershire sauce and serve.

Kidney Stew

1 calf kidney

1 small onion

2 tablespoons butter 2 tablespoons flour

1 pint boiling water

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon chopped parsley

2 tablespoons vinegar or 1 tablespoon Worcestershire sauce

Soak kidney in cold water 1 hour. Peel and slice onion; cut kidney in small slices and brown quickly with onion and butter. Add flour and stir until brown, then pour in boiling water slowly. Add salt and pepper to season, and stew gently for 10 minutes. Add parsley, vinegar or sauce and serve. The entire operation should be finished in about twenty minutes, because kidney grows tough if cooked too long. Serves 6 to 8.