Scrambled Mutton

2 cups cold mutton, chopped 1 tablespoon of drippings

2 tablespoons hot water 3 eggs

Pepper and salt.

Add the meat to the hot water and drippings. When the meat is hot, break in the eggs and stir constantly until the eggs begin to stiffen. Season with pepper and salt.

Curry Of Mutton

1 pint of finely chopped mutton 1 tablespoon of drippings 1 tablespoon of flour

1/2 cup of rice

1 tablespoon curry-powder

2 quarts boiling water

Salt to taste

Wash the rice and put it in the boiling water; let it boil thirty-five minutes. Drain in a colander. Now put the drippings in a frying-pan; when melted, add the flour and stir until smooth; add a half-pint of boiling water; let boil up once, then add meat, curry and salt. Stir ten minutes. Now heap it in the center of a meat dish, and put the rice around, in a border. Brush all over with beaten egg, and place in the oven a few minutes to brown Hashed Mutton. Cook two tablespoons drippings with one tablespoon finely chopped onion, five minutes. Add two tablespoons flour, and pour on gradually, one cup stock. Add one cup cold chopped, cooked mutton, one-half cup cold boiled potatoes, cut in dice, and one tomato, skinned and cut in small pieces or a little canned tomato pulp. Season with salt, pepper, and celery salt; cover and cook in double boiler for ten minutes.

Mutton Or Lamb Croquettes

2 cups finely chopped meat 1 tablespoon chopped capers 1 cup white sauce

1 cup cooked rice

1 tablespoon lemon juice

Salt and pepper

Mix all together and set away to get cold. When ready to form, take up by full tablespoonfuls and shape into cylinders. Roll gently in finely sifted white bread crumbs, then in egg (slightly beaten with one tablespoon of cold water), being careful that every part of the croquette is covered with egg and then again in crumbs. Fry lightly in smoking hot deep fat.

Oriental Stew

Simmer gently together

2 cups cold lamb or mutton, cut in cubes

1 cup of water

2 tablespoons of butter or drippings

1 chopped onion

2 small cold potatoes sliced

1 cup of cooked peas or cooked string beans chopped 1/2 cup rice

Season with salt, pepper and a very little curry powder, if liked. While stew is heating boil one-half cup of rice. When tender, put into hot vegetable dish hollow out the center and fill with the stew. Serve at once.

Lamb (Turkish Style). Brown a small onion and one-third of a cup of rice in butter or drippings. Add one cup of stewed tomatoes or canned tomato palp, one cup of lamb or mutton cut in squares, four tablespoons of minced carrot, one teaspoon of horseradish, salt and pepper to taste. Make quite moist with gravy or hot water. Cover closely and simmer until the rice is soft and the water absorbed. Serve on hot platter.

Minced Lamb

Chop remnants of cold roast lamb; there should be one cup. Put two tablespoons drippings in hot saucepan, add lamb, sprinkle with salt, pepper and celery salt, and dredge thoroughly with flour; then add enough stock or water to moisten. Serve on small slices of toast.