Shin Of Beef

Shin of beef, 4 pounds.

Clove, 1.

Bay leaf, 1.

Sprig of parsley, 1.

Salt, 1/2 teaspoon.

Carrot, 1.

Butter, 1 1/2 tablespoons.

Onion, 1.

Flour, 1 1/2 tablespoons.

Boiling water, 2 quarts.

Have the meat cut into several pieces, add all ingredients, except flour and butter and bring slowly to a boil. Skim and cook slowly for 5 hours. With the butter, flour and 1 cup of the liquid make a brown sauce and serve with the meat. The remaining liquid may be used for soups.

Scalloped Meat

Left-over meat. Bread crumbs. Onion.

Chopped parsley. Pepper and salt. White sauce or stock.

Spread in a buttered baking dish alternate layers of crumbs and meat, chopped fine, a sprinkling of the parsley, onion, pepper and salt. When dish is nearly full moisten all with white sauce, stock or tomatoes. Set in oven till thoroughly heated and brown.

East Indian Curry

Hot boiled rice.

Finely cut meat, 1 pint.

Green peppers, 2.

Curry powder, 2 teaspoons.

Milk or stock, 1 gill.

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. Egg, 1.

Bread crumbs. 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.

Bean Pot Roast

Mutton, 3 pounds. Potatoes, 1 cup. Salt, 2 teaspoons.

Onion, 1/4 cup. Carrot, 1 cup. 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.

Flour.

Salt and pepper.

Boiling water, 1 cup. Worcestershire sauce, 1 tea-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 1/2 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.