Mary Jane's cook book

Place the meat in a stew pan with the milk or stock, add the green peppers parboiled, seeded and chopped, and the curry pow- der. Let simmer for 10 to 15 minutes. Serve rice and curry sauce in separate dishes, both piping hot. For the meat, chicken, lamb, mutton or lobster may be used. LAMB CUTLETS. Lamb. Bread crumbs. Egg, 1. Salt and pepper. Cut and trim some rare slices from a leg of lamb. Dip them in beaten egg, and then in the bread crumbs seasoned with the salt and pepper. Dip again in egg, in crumbs and fry brown in deep fat. MEAT, POULTRY AND ENTREES. 207 BEAN POT ROAST. Mutton, 3 pounds. Onion, 14 cup. Potatoes, 1 cup. Carrot, 1 cup. Salt, 2 teaspoons. Flour, 2 tablespoons. Cut mutton into medium pieces and place in a bean pot or casserole, cover with boiling water, and let cook in moderate oven for 2 hours. Cut up potatoes and measure, slice onion and chop carrots and measure. Add vegetables and salt and cook till vege- tables are tender, which will require about 1 hour. Serve with a gravy made from the liquid in which the meat was cooked, thick- ened with the flour. LAMB CHOPS EN CASSEROLE. Lamb chops, 6. Boiling water, 1 cup. Flour. Worcestershire sauce, 1 tea- Salt and pepper. spoon. Tomato catsup, 3 teaspoons. Use lamb chops cut from the forequarter. Brown chops on all sides in hot, unbuttered frying pan. Lay them in a casserole, season and dredge with flour. Pour boiling water into frying pan, add Worcestershire sauce and catsup, stir well and pour over chops. Cover and cook in moderate oven for 2 hours. C. T. B., Framingham. BREADED TONGUE. Cut cold boiled tongue into slices 1-3 to i/2 inch thick. Dip in beaten egg, then in crumbs seasoned with salt and pepper. Saute in hot butter till well browned and serve with tomato sauce. BREADED PORK CHOPS. Have pork chops cut thicker than usual. Cut flank and tender- loin from bone and skewer into round shape. Arrange in shallow baking pan, with boiling water to half the depth of the chops. Sprinkle wi>ll with bread crumbs to which have been added salt, pepper and chopped onion, cover closely and bake in a slow oven for 1V2 hours. Remove cover, place on each chop 1/2 teaspoon of butter and bake until crumbs are brown. 208 MEAT, POULTRY AND ENTREES. BROILED SWEETBREAD. Scald sweetbreads in salted water, blanch in cold water and re- move stringy parts. Dry on a towel, dip in beaten egg, roll in fine bread crumbs and broil. Serve with crisp bacon. ROAST SWEETBREADS. Sweetbreads, 2 pairs. Beef extract, 1 teaspoon. Butter, 2 tablespoons. Bay leaf, 1. Minced carrot, 1 teaspoon. Lemon juice, 1 tablespoon. Minced onion, 2 teaspoons. Boiling water, 1 pint. Flour, 1 tablespoon. Cook sweetbreads in usual manner, add butter, carrot, onion, extract, bay leaf and lemon juice and simmer slowly for 15 minutes. Turn into buttered baking dish, add water and flour blended with a little cold water. Cook in oven 1 hour and serve with mushroom sauce. CALF'S LIVER. Calf's liver, 1. Salt and pepper. Salt pork, 5 strips. Minced onion, 1 tablespoon. Brown sauce, 3 cups. Make 5 short slits in the rounded side of a calf's liver and insert strips of salt pork (bacon may be used). Lay liver in a casserole, add onion and seasoning and pour over sauce which should be rather thin. Cover and cook for 2 hours in a medium oven.