Minced Mutton Patties

Line some buttered patty pans with thin paste, fill them up with flour or rice, place in a moderate oven and bake. Take out when done, remove the flour or rice, turn them out of the pans and fill with minced cooked lean mutton; moisten with a little gravy, warm them up in the oven, and when hot place a napkin on a dish, lay them on it, and serve with a garnish of parsley.

Mutton Pies

Make one and one-half pound of paste, divide it into eight pieces, each of which roll out as thin as possible. Partially boil four or five onions, then drain and chop them very fine. Chop a small quantity of mushrooms, and put them, together with the onions and a lump of butter, into a fryingpan and fry until brown. Mince finely a piece of mutton, fry it in butter for a few minutes and add it to the above. Place four of the flats of paste over each other, moistening between them with one spoonful of warmed butter, then put the mince mixture over in small quantities, a short distance from each other. Moisten the paste round the mincemeat with a paste-brush dipped in water, then cover with the remaining pieces of paste; press over each lot of mincemeat with a teacup, and cut round. Butter a bakingtin, lay the pieces on it, baste them with warmed butter, and bake in a moderate oven. When cooked and well colored, arrange on a dish and serve.

Mutton Pilau, Sultana Style

Wash one pound of rice, put in a cloth and tie up, leaving room for the rice to swell. Cut one-fourth pound of the best part of mutton in small pieces, put them in a saucepan with one quart of water, and place over the fire until it boils. Then skim the liquor, and move to the side of the fire and simmer for half an hour. Strain the liquor off the meat into a basin, put four ounces of butter in with the meat and fry till nicely browned. Return the liquor to the saucepan, with two tablespoonfuls of skinned pistachios and one tablespoonful of washed currants, add a small quantity of mixed spices. Mince two ounces of mutton and fry it in butter till browned, then add it to the other ingredients. When the liquor boils put in the rice, move to the side of the fire, and simmer until soft. When done, arrange the pilau tastefully on a hot dish, and serve immediately.

Mutton Rissoles

Mince some raw mutton quite fine, and season it with salt and pepper; then divide it into small equal-sized quantities and roll them into balls; put two ounces of butter in a fryingpan to heat, put in the balls and fry till nicely browned. Drain them out and put in the remainder of the butter, three thinly sliced onions, and two tablespoonfuls of chopped parsley to fry for a few minutes; place the onions and parsley at the bottom of a stewpan, lay the balls on them side by side, pour in three tablespoonfuls of vinegar and sufficient clear broth to cover, and boil slowly for half an hour. When done, place the balls on a hot dish, pour their cooking liquor around them, and serve.