Cassell's dictionary of cookery

Boil six onions sliced in a quart of water with six large potatoes peeled and cut in half; pepper and salt pretty freely. When boiled tender, but not broken, thicken the gravy with. TIN (971) TIN flour and brown it ; then take small pieces about three inches square and one inch thick of Australian mutton, pepper and salt them, and turn them over and over until well covered in flour ; fry in a little fat, place in the centre of the dish, put the potatoes round and a few over the meat, pour over the gravy, and serve. A few light dumplings, made with one teaspoonful of baking powder to a pound of flour, may be served with the stew. 7. Mutton, Haricot or. Fry pieces of Australian mutton as directed in recipe No. 6, and place in a dish in the centre. Have ready some boiled carrots, cut them in slices, and fry after the meat; then make a gravj^ with a little stock, coloured, seasoned, and thickened, which pour over the carrots in the stewpan. Boil up oVer the fire, and pour round the meat. 8. Mutton, Curried. Boil one pound of pickled pork in a quart of water for three-quarters of an hour with four small onions and a sprig of thyme ; then cut into neat slices the pork and two pounds of Australian mutton : lay the whole in a stewpan. Reduce the liquor in which the pork was boiled one-half, skim free from fat, mix with it one tea-spoonful of curry powder, pulp the onions with a table-spoonful of flour, slice one sharp apple very thin and also one tomato, boil ten minutes, put into the curry, stir- gently to mix it well without breaking the meat too much, and serve with a rim of boiled rice. 9. Mutton, Dry Curried. Fry a sliced onion till brown in Australian fat ; cut Australian mutton across the grain in small dice, mix it with the fried onion, and fry both till hot through, stirring as little as possible ; sprinkle over lightly half a tea-spoonful of curry powder, salt and pepper to taste, mix well together, pour over two table-spoonfuls of milk or cream, stir till dry, and serve. 10. Beef (au Diable). Cut inch-thick slices, across the grain, of beef, cover them with the following mixture, and fry : — One spoonful of made mustard, ditto chutnee, ditto anchovy, double the quantity of salad oil, and a pinch of cayenne pepper. 11. Pudding, Eoll. Make a crust of one pound of flour, a quarter of a pound of bread-crumbs, half a pound of relied and rubbed suet, one tea-spoonful of baking powder, and water sufficient to make it into not too stiff a paste. Eoll it out half an inch thick, and spread over it a layer of minced Australian seasoned with pepper and salt, one shallot finely minced, and a quarter of a pound of minced ham or bacon, all mixed thoroughly together. Let this be spread on the paste half an inch thick, then roll up as for a jam roll, tie in a wetted and floured cloth, and boil one hour and a half ; turn out, garnish with parsley, and servo thick brown gravy over the pudding. 12. Pudding (au Gratin). Mix well together one pound of flour, half a pound of bread-crumbs, one tea-spoonful of baking powder, one jiound of minced Australian, a quarter of a poimd of chopped ham or good