A Handbook of Cookery for a Small House

Add the fried meat and onion and if possible a little strong meat gravy to just cover the whole. (The stones of the olives should be put in as well and removed before serving). Add pepper and salt and allow to stew gently an hour and a half. Thicken with a little smoothly mixed flour and water stirred into it. Bring to a boil and serve in a deep dish. _89. Hot Pot_ Take about two and half pounds of best end of neck of mutton and after removing the bones (which will make mutton stock) cut the meat in two (each cutlet); have two sound turnips and two carrots cut into dice and one large onion finely sliced. Put the vegetables in a pile in the centre of a stone (deep) saucepan. Place the meat round it and add pepper and salt. Pour in a small breakfast cup of cold water and cover the whole with slices of partly cooked boiled potato. Spread liberally with some good beef dripping and cover with the saucepan lid. Put into a good oven and allow two and a half hours for it to cook. Then remove the lid and leave to brown, when it will be ready to serve. It is best served in the saucepan with a white serviette wrapped round it. _90. Hashed Mutton_ Take the remains of cold roast mutton. Remove the fat and cut the meat into nice small slices not too thin. Fry lightly a large onion cut into thin slices, a little diced turnip, and half a dozen dry chillies. Put all together into an enamelled saucepan and if possible a little mutton stock made from the bone. Stew gently for an hour, add two tablespoonfuls of washed rice, thicken with a little flour and water mixed smooth, and serve hot. _100. Stewed Lamb and Green Peas_ Take two and a half pounds of lean lamb cutlets; put them into an enamelled saucepan with an onion cut into thin slices, one or two fresh young turnips peeled and cut into squares, salt and pepper, and a