Chop sufficient cold boiled mutton to make one pint; mash fine three anchovies. Put two tablespoonfuls of butter into a saucepan, add one sliced onion, cook until the onion is soft and yellow, add a clove of garlic mashed, add to this the anchovies and a half pint of stock; simmer gently for fifteen minutes, and press through a sieve. Add a tablespoonful of capers, two or three leaves of mint that have been bruised, and the mutton chopped fine. Heat over boiling water for fifteen minutes, and serve on squares of toasted bread. This may be served plain or the top of each piece may be capped with a carefully poached egg.
Pilau
Cut into bits any pieces of cold cooked mutton; put them into a saucepan, cover with water, add a grated onion, a bay leaf and two or three cardamom seeds. Sprinkle over a half cup of rice that has been carefully washed; cover the kettle and simmer slowly until the rice is tender. Dish the mutton, putting the rice over the top, cover the whole with a nicely made tomato sauce, and send at once to the table.
Mutton Salad
Any pieces of cold-roasted or boiled mutton may be cut into dice and used for an ordinary mutton salad. At serving time arrange this neatly on lettuce leaves, or any accessible green; season with salt and pepper, and cover with mayonnaise dressing to which has been added a tablespoonful of capers.
Where celery, lettuce or other fresh greens cannot be procured, canned asparagus may be mixed with the mutton or may be served with it as a garnish; giving an exceedingly agreeable accompaniment. Where asparagus cannot be obtained, a can of peas may be drained, washed, drained again, and added to the mutton before it is mixed with the mayonnaise dressing, or the mutton may be mixed with mayonnaise and filled into tomatoes that have been peeled and the centers scooped out. Stand each on a little nest of lettuce leaves or on a bunch of cress, and garnish the top with capers.
French Lamb Stew
1 quart of bits of cold left-over lamb or mutton 1 pint of green peas 1 quart of water 3 stalks of mint 1 teaspoonful of onion juice 1 teaspoonful of salt 1 saltspoonful of pepper
Put the lamb, water and all the seasoning into a saucepan. Shell and wash the peas, put them over the top, cover the pan and bring quickly to a boil, lift the lid, and boil rapidly twenty minutes until the peas are tender. Rub together the butter and flour, stir them carefully into the stew, bring again to boiling point and serve.
Lamb Stew with Tomatoes