STUFFED CABBAGE LEAVES
Parboil and chop lean mutton, mix it with an equal quantity of boiled rice, and season with salt, pepper, and butter. Use the white leaves of cabbage. Lay a large spoonful of the meat and rice on each leaf, fold, and tie securely. Tie all the prepared leaves in cheese-cloth and boil slowly for half an hour in the water in which the mutton was boiled. Take off the cloth, remove the strings, and serve with melted butter.
LAMB IN MINT JELLY
Chop fine a bunch of mint, cover with vinegar, and add sugar to taste. Let stand over night. Rub through a fine sieve, and add enough white stock to make the required quantity of jelly. Tint green with color-paste if desired, and add soaked and dissolved gelatine in the proportion of one package to a quart. Add also a tablespoonful of finely chopped mint leaves. Pour a thin layer of jelly into a mould, cover with thin slices of lean, rare, cooked mutton, and let harden. Repeat until the mould is full. Set away to cool, turn out, garnish with fresh mint leaves, and serve with [mayonnaise].
SHEPHERD’S PIE
Chop fine and season to taste cold cooked mutton. Put into a buttered baking-dish with enough stock or gravy to moisten. Cover with highly seasoned mashed potato to which a beaten egg has been added and bake until the potato is puffed and brown. Serve in the same dish.
PORK
SAUSAGE ROLLS
Prepare a good pie-crust, not too rich. Roll out half an inch thick, cut into strips, and roll a small sausage in each strip. Put the rolls into a baking-pan, and bake for half or three-quarters of an hour.