LAMB POT PIE
Cut three pounds of lean mutton or lamb into squares, removing fat and gristle. Cover with cold water, bring to the boil, and simmer for an hour. Add a cupful of salt pork cut into dice, and fried crisp, and stew half an hour longer. Season with salt, pepper, and kitchen bouquet. Sift together two cupfuls of flour, a pinch of salt, and a heaping teaspoonful of baking-powder. Add enough milk to make a soft dough, roll out, cut into small strips, and drop into the stew. Cover, cook for ten minutes, and serve very hot.
LAMB CROQUETTES
Chop fine a pound and a half of uncooked lamb. Peel and chop one large onion and mix it with the meat. Season with pepper and salt. Shape the mixture into small balls, cover with cold water, bring to the boil, and simmer slowly until done. Beat the yolks of four eggs with the strained juice of two lemons and a pinch of salt. Cook slowly over boiling water until it begins to thicken, then add slowly one cupful of the water in which the meat balls were boiled. Cook slowly for ten minutes longer, stirring constantly. Strain the sauce over the balls and serve very hot.
STUFFED SHOULDER OF LAMB
Remove the bone, fill with seasoned crumbs, and sew up. Cover the bottom of a deep pan with thin slices of salt pork and sliced onion. Sprinkle with chopped sweet herbs, lay the meat in, dredge with salt and pepper, and pour over a quart of stock. Cook slowly for two hours. When done, take up the meat, rub the gravy through a coarse sieve, reduce by rapid boiling, thicken with browned flour, pour over the meat, and serve with a border of green peas.
MUTTON BIRDS
Make a stuffing of bread crumbs seasoned with butter, salt, pepper, sage, and summer savory. Mix to a smooth paste with beaten egg. Spread thin slices of raw mutton with the mixture, roll up, and fasten with toothpicks. Brown in butter, then add a little hot water, and finish cooking in the oven, basting frequently. Thicken the gravy with browned flour and serve in a casserole.
CURRIED MUTTON
Chop a large onion fine and fry it in butter. Add one tablespoonful each of curry powder and flour, and a teaspoonful of salt. Stir until thoroughly mixed and add gradually two cupfuls of water or stock. Have ready two pounds of lean mutton, cut in small pieces. Fry brown in butter, add to the curry, and simmer until tender. Surround with a border of boiled rice and serve piping hot.