Curried Lamb Or Mutton

Make in the same way, substituting either of these meats for veal. If you like, stir a little currant jelly into the gravy.

Curried Chicken

Joint the chicken as for frying, divide the breast and the back into two pieces, and proceed as with a curry of veal. It is particularly nice and popular with all who have been gently led on to appreciate a savory curry.

A "Toss-Up" Of Veal

Make a roux of one tablespoonful of butter and the same of flour; when very hot and bubbling, add a little onion juice, pepper and salt, four tablespoonfuls of hot milk (cream if you have it), with a pinch of soda heated in it; lastly, six tablespoonfuls of rich, strained tomato sauce. Stir in two cupfuls of cold veal, cut into dice, and the moment it begins to boil remove from the fire to a hot dish.

Mince Of Veal Garnished With Eggs

Make the mince as directed in foregoing recipe, but somewhat stiffer; season highly, bring to a boil and mold in the middle of a hot platter. Against this hillock of mince lay fried eggs, neatly trimmed, and outside of these curled strips of fried breakfast bacon. This dish will be much improved by the addition of half a can of mushrooms, minced fine.

Mince Of Lamb And Rice

This is very much like the mince just described, the main difference being that a cupful of cold boiled rice and a green sweet pepper minced fine are added to the meat and tomato sauce. You may also substitute poached eggs for fried, and ham for bacon.

Any of the dishes just mentioned make savory a plain family luncheon, and may be easily prepared at little expense by the housewife who keeps a bright lookout for available "left-overs."

An Italian Hotch-Potch

Which became a favorite with us under the general name of "Frittura" during the winters we spent in Florence.

I suppose that it was a weekly clearing-house for all manner of leavings from roast and boiled meats, but it was good! Calf's and poultry livers; cold mutton, lamb and veal; calf's brains; now and then oysters; small artichokes; sprigs of cauliflower; potatoes; celery - all cooked, cut into small pieces, seasoned, rolled in flour, next in egg, again in flour, and fried; first the meat, then the vegetables, in boiling oil, and drained, - were duly sorted, but served upon one and the same dish - very hot.

Stew Of Mutton And Peas

Cut three pounds of lean mutton into dice. In a pot fry six slices of fat salt pork; when crisp, remove them with a skimmer and lay in the grease the mutton, dredged with flour and half an onion sliced. Cook for five minutes, then cover with cold water and simmer until the meat is very tender. Remove the meat, lay it on a platter, sprinkle with salt and pepper and keep it hot while you thicken the gravy in the pot with a brown roux, and season it to taste with a tablespoonful of tomato catsup, a tea-spoonful of kitchen bouquet and salt and pepper to taste. Now add the contents of a can of peas. These peas should have been drained and exposed to the air for an hour. Bring the stew to a boil, cook for five minutes, return the meat to the pot for a minute, then pour all into the hot platter.