Beef Chilli Con-Cane

Put six large sweet chillies in the oven until the skin cracks; peel them, remove the seeds and chop the flesh very fine. Cut one pound of beef from the round in cubes of half an inch. Put them in an iron saucepan; add two tablespoonfuls of olive oil, cover the saucepan and stew in the oil for at least an hour. Then add the chilli, half a pint of thick, strained tomatoes, one large onion chopped fine, two cloves of garlic mashed, and a level teaspoonful of salt; cover and stew gently for another hour. Serve with rice.

Crown Roast

Trim the bones of a rack of mutton the same as for "Frenched" chops; cut through almost to the skin and fold around, skin side in, making a crown of the upper part; fastening it in shape with twine and skewers. Bake in a quick oven for three-quarters of an hour, basting frequently. While it is baking, boil and mash six potatoes and heat a can of peas. When the roast is done remove the fastenings and dish it. Put the mashed potatoes in the centre, using a pastry-bag with a star tube for garnishing the top, and put the peas around the outside of the dish.

French Chops With Mushrooms

Remove the lean portion from twelve mutton chops. Wash and cut in thin slices one pound of fresh mushrooms and put them in a kettle with a tablespoonful of butter, a level teaspoonful of salt and a saltspoonful of pepper; cover and cook slowly for twenty minutes. Moisten a tablespoonful of flour with a little milk, add it to the mushrooms, stir quickly until boiling, and then stand it over hot water for ten minutes while you broil the chops. Have ready toasted a round of bread for each chop; arrange on a heated platter. Place the chops on the toast, dust them with salt and pepper, pour the mushroom sauce over and send them to the table.

Friceo

Cut one pound of the round of beef in cubes of one inch; flatten them with a hard blow from a potato-masher. Pare and slice three good-sized potatoes and four onions. Put a layer of potatoes in the bottom of a baking-dish, then a layer of meat and onions; dust lightly with salt and pepper. Put in another layer of potatoes, meat, onion, salt and pepper. Peel and cut in halves four good-sized tomatoes, chopping fine, put them over the top of the dish and add a tablespoonful of butter cut in pieces. Pour over a half cupful of thick, sour cream. Cover, stand in a pan of boiling water and cook in a slow oven for two hours and a half.

Mutton Balls

Remove the meat from a shoulder of mutton, put it twice through a meat-chopper; add and mix two teaspoonfuls of salt, a saltspoonful of pepper and two tablespoonfuls of chopped onion. Form in balls about twice the size of English walnuts. Place them in a baking-pan; pour in a pint of strained stewed tomatoes, add a bay leaf, and on each ball place a piece of butter the size of a pea. Bake in a quick oven for half an hour, basting four times. When done, dish the balls.

Add to the sauce a tablespoonful of butter, and, if too thick, four tablespoonfuls of stock. Strain over the balls and garnish with rice.

Blanquette Of Mutton

Cut the meat from a shoulder of mutton in cubes half an inch in size. Put the bones in the bottom of a kettle, add a quart and a half of cold water; bring to boiling point, skim and add the meat. Cover, bring to a boil and simmer for an hour and a half. Rub together two tablespoonfuls of butter and two of flour; add them to the liquor in which the meat was cooked; stir until boiling, then add a level teaspoonful of salt and a saltspoonful of pepper. Take from the fire, and add the yolks of two eggs beaten with four tablespoonfuls of cream. Reheat but do not boil. Serve this in a border of boiled rice or potato.

Mock Duck

Remove the large bone from a shoulder of mutton, fill the space with toasted pine nuts or seasoned breadcrumbs and tie it in the shape of a duck. Make the leg and knuckle bone form the neck and bill, and fasten in the blade to represent the tail. Cover with oiled paper, brown in a quick oven for fifteen minutes, and then bake at a moderate temperature for one hour. Dish on a bed of cress. Serve with brown sauce and sweet potato croquettes or with rice.

Stuffed Breast Of Mutton

Make small pockets in a breast of mutton and fill them with chopped celery; place it in a baking-pan, dust with a teaspoonful of salt and a saltspoonful of pepper. Add a cupful of water and bake in a quick oven for twenty minutes, then more slowly for one hour. Serve with brown sauce.