Mutton A La Verona

2lbs. neck mutton 2 turnips carrots 2 onions 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) butter.

12 preserved cherries 1 wineglassful sherry wine 1 tablespoonful mushroom ketchup 4 tomatoes 1 pint (2 cups) stock Salt and pepper.

Wipe the meat, then cut it into neat, small joints. Melt the butter, put in the meat, and fry it on both sides a good brown color.

Remove the meat, sprinkle in the flour, and brown it carefully. Add the stock, and stir until it boils. Put the meat into the casserole, add the sliced onions and tomatoes, some neatly cut pieces of carrot and turnip, the stock, and a little salt. Put on the lid, and simmer for about two hours, until the meat is quite tender.

Meanwhile, with a round vegetable-cutter cut out balls of carrot and turnip, using the reddest part of the former. Cook these in boiling salted water until tender, then drain and keep them hot. Season the stew with salt and pepper, and stir in the wine and ketchup. Arrange the vegetable balls and cherries on the top and serve as hot as possible.

Pork En Casserole

6 pork chops.

2 large onions.

1 tablespoonful powdered sage 1 heaping tablespoonful (1 oz.) flour.

1 teaspoonful salt 1 teaspoonful pepper 1 teaspoonful curry powder Hot apple sauce.

Cut up the onions and mix them with the sage. Mix together the flour, salt, pepper, and curry powder. Dip the pork chops into this mixture. Put the onions into a casserole, lay the chops on the top, cover with hot water, and simmer in the oven for two hours.

Serve with hot apple sauce.

To make the apple sauce: Put into a saucepan one heaping cupful of chopped apples, add one tablespoonful of arrowroot, a few grains of salt, one tablespoonful of lemon juice, grated rind of one lemon, a pinch of powdered cinnamon and a quarter of a pint of cold water. Cook all together for fifteen minutes, stirring occasionally. Strain and serve in an earthenware gravy boat.

Steak And Kidney Pudding

1 1/2 lbs. lean beef 3 sheep's kidneys 1/2 lb. (2 cups) flour 1 teaspoonful baking powder.

Salt and pepper.

1 cupful chopped suet Water or buttermilk.

2 tablespoonfuls flour.

Chop the suet and rub it into the flour, add the baking powder, half a teaspoonful of salt, and enough water or buttermilk to make a stiff paste. Cut off a small piece for a lid.

Roll out the larger piece and line a greased casserole with it.

Cut the meat in thin slices; remove the fat from the kidneys and cut them into four pieces.

Mix two tablespoonfuls of flour with a little salt and pepper, then dip the meat and the kidneys into them. Place the meat and kidneys into the prepared casserole, fill up with water, roll out the small piece of paste and lay it on the top.

Cover with the casserole lid or a piece of buttered paper, and steam steadily for two and a half hours.

Sweetbreads En Casserole

3 sweetbreads.

1 bunch herbs.

1/2 pint (1 cup) stock.

1/4 lb. fat bacon.

1 carrot.

1 onion.

A few parsley sprigs.

1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour Salt and pepper.

Soak the sweetbreads in cold water for two hours, changing the water several times; drop them into boiling water for three minutes, lift out into cold water for fifteen minutes; drain, and remove the skin and fat, place them for half an hour between two plates, divide the bacon into neat lardoons, and lard them; slice the vegetables and lay them in a casserole, lay the sweetbreads on the top, pour in the stock, and simmer for half an hour.

Melt the butter in another pan, add the flour and the stock from the sweetbreads, and boil for three minutes. Lift the sweetbreads on to a hot dish and strain the sauce over them.