Procure lamb or young mutton from shoulder. Cut in pieces about twice as thick as the usual chops and then cut in pieces about 2 inches; trim fat from mutton, or take beef drippings if preferred. Heat it boiling hot in thick pot or frying pan; put in the meat and brown it; then to 25c. worth of meat take about 1 large tablespoon of curry powder; sprinkle over meat while it is browning and let it come in contact with every part. Care must be taken not to scorch the curry or the flavor will be spoiled. Pan can be partly removed from fire while stirring in the curry; add water to cover, 1 green onion, a dried onion, a carrot cut in thick slices, a little parsley and potatoes on top, salt to taste. Allow to cook 2 hours. Before serving remove potatoes, thicken with flour. Serve boiled rice with this dish. - Mrs. J. K.
Put 1 teaspoon butter in frying pan; add 1 teaspoon flour when hot. Let the flour cook a few minutes; add 4 teaspoons chopped mushrooms, 1 of parsley, 1/2 teaspoon salt and a dash of pepper. Moisten with 3 teaspoons stock; mix and cool. Have the chops cut 1 inch thick. Split the chops in two without separating from the bone; spread the mixture between the chops. Press the edges together and broil 8 minutes. Serve with olive sauce. Olive Sauce - One dozen stoned olives, 1 cup brown stock, 1 tablespoon butter, 1 tablespoon flour.
One pint flour, 2 teaspoons yeast powder, 1 teaspoon salt, 1 egg beaten in 1 cup of milk. Drop batter from spoon into boiling stew and cook just 10 minutes. - J. S.
One and one-half cups flour, 1/2 teaspoon each of salt and sugar, 1 1/2 tablespoon softened butter, 1 teaspoon baking powder. Rub shortening into flour; then stir in 3/4 cup milk for a stiff batter. Drop by spoonfuls on a plate and steam 1/2 hour. Serve on platter with the meat stew. - C. B. D.
Have your fillet arranged with salt pork, sliced salt pork and over this a layer of the following chopped vegetables: 1 small onion, 1 French carrot, 1 small turnip, 2 stems of celery, a little parsley. Lay the fillet on the vegetables; season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 bay leaf, a small pinch ground cloves. Pour into pan 1 cup stock and roast in hot oven 1/2 hour, basting frequently. Remove meat and keep warm; skim fat off gravy; strain. Place pan in which fillet was cooked on stove; add 2 tablespoons butter, 1 of flour. Stir until brown, being careful not to burn. Add slowly the strained gravy and a little cream. Stir until it boils; adding a little water if necessary. Drain a can of French mushrooms and simmer same for 5 minutes in gravy. Too much cooking will make them hard. Gravy should be of consistency of cream. Season, if desired. Place fillet on hot platter and pour gravy around. Should be rare and hot.
Two pounds of chopped beef and 1/4 of a pound of chopped salt pork, a little salt, pepper and trifle of garlic, 3 soda crackers, rolled finely, 1 well beaten egg, 1 small cup of milk and a piece of butter the size of a walnut. Mix well together; shape into a loaf and bake 1 hour, basting frequently with its own juice. A little thyme may be added as seasoning. - Mrs. M. M.