CHINA CHILO.
Ingredients.—1½ lb. of leg, loin, or neck of mutton, 2 onions, 2 lettuces, 1 pint of green peas, 1 teaspoonful of salt, 1 teaspoonful of pepper, ¼ pint of water, ¼ lb. of clarified butter; when liked, a little cayenne. Mode.—Mince the above quantity of undressed leg, loin, or neck of mutton, adding a little of the fat, also minced; put it into a stewpan with the remaining ingredients, previously shredding the lettuce and onion rather fine; closely cover the stewpan, after the ingredients have been well stirred, and simmer gently for rather more than two hours. Serve in a dish, with a border of rice round, the same as for curry. Time.—Rather more than two hours. Average cost, 1s. 6d. Sufficient for 3 or 4 persons. Seasonable from June to August.
MILL.