Take two pounds of thick rib of mutton, or in ordering four pounds of cutlet meat, take all that is rejected after carefully cutting and paring the cutlets. Take this meat, cut in small pieces, put into a stewing-pot with two onions cut small. Let the meat and onion fry to a nice brown - don't burn. A rather quick fire is required for browning onions. Take one dozen or more large tomatoes, cut in slices or pass through a mincing machine. If the tomatoes are not quite ripe add a teaspoonful of sugar, salt, a small piece of red chilli; let the tomato and meat stew gently; if watery, remove the lid of pot till there is a rich thick gravy. Bredees are not to be made in deep saucepans, but in flat pots, as they would be too watery in the former. Meat can be done with any vegetable in this way. Cauliflower, potato, vegetable marrow, makes good Bredee. (See Tomato Bredee, p. 244.)
Take one pound of ribs of mutton, the fat part; set on the fire with a small onion cut in rings to brown slightly; then add a pint of water, about two or three cups of dry beans. If the beans are old. parboil them for half an hour; strain through a cullender and add to the meat Stew till nice and tender for an hour or two. Add a red chilli, cut up. This is a favourite Cape dish. Any kind of dry bean done in this way is very nice.
Six or eight ripe quinces, peeled, cored, and sliced, make a very good "Bredee." If the quinces are acid and hard, parboil them and add a little sugar.
Parsnips are very good stewed with the meat. Dry beans, parboiled and strained, stewed with a few pounds of ribs of mutton and a little pepper and salt, is excellent