A Handbook of Cookery for a Small House

with a sharp knife on to a big flat dish. Add pepper and salt to taste, about half a finely sliced and minced onion, a tablespoonful of Worcester sauce. Work all together with the blade of the knife pressing the meat, etc., on the dish. In this way the onion should entirely disappear. Form into little round cakes the size of a small round dinner biscuit only three times as thick. Roll in egg and breadcrumbs and fry lightly from three to seven minutes. Place on a hot dish and serve. A welcome addition is the whole yolk of an egg served on each, and it is quite palatable prepared in this way and served quite raw. MUTTON _Roasting._ _Boiling_ _General Remarks_ Leg 7 lbs. 1¾ hours. (This can be cut in half across and used as two joints if desired, thus doing away with a lot of cold meat for succeeding days) Shoulder 7 to 8 lbs. 1¾ to 2 hours. Loin 4 to 6 lbs. 1 to 1¾ hours. For roasting mutton the oven must be brisk. No joint of mutton should be put on the top of the stove. For dishing and gravy proceed as for beef. Shank end of leg of mutton makes very good mutton broth. _83. Boiled Mutton_ Boil the bottom half of a leg of mutton in a saucepan three parts full of water for one and a half hours with a teaspoonful of salt. Serve on a flat dish with a little parsley as garniture. Serve with caper sauce. Proceed as per No. 110 but adding half a cupful of capers (bottled) instead of the parsley, ten minutes before serving in a boat. _84. Boiled Mutton for an Invalid_ Take a little of the best end of the neck of mutton and, after removing the fat, put it in a stone saucepan which has been previously rinsed in cold water, with half a pint of fresh milk and a little salt. While boiling add half an onion cut up small. Boil gently for an hour and a half. Thicken with a little