* 1 Leg of Mutton--1s. 3d. * * 1 Rasher of Ham--2d. * * 1 fagot of Herbs * * 20 Peppercorns--1/2d. * * 1 1/2 oz. Butter--1d. * * 2 Carrots * * 1 Turnip * * 1 Onion * * 1 quart Stock--1d. * * Total Cost--1s. 71/2 d. * * Time--Four Hours. * Put the butter into a saucepan, and when it is dissolved put in the mutton and brown it all over; then lay the ham and vegetables round it, pour in the stock, and bring it to the boil. Cover down closely, and stand the saucepan in a moderate oven where it will cook slowly. If the braising is being done by a coal fire the lid of the stewpan may be reversed and some hot coals placed in it; these will want renewing f rom time to time. In any case cook very slowly, then dish the meat, strain the gravy, remove the fat carefully, and boil to a sort of half glaze; pour round the dish, serve with Julienne or plain vegetables. PRESSED BEEF * 10 lbs. Thick Brisket of Beef, Corned or Fresh--1s. 6d. * * 1 fagot of Herbs * * 1 stalk Celery--1/2d. * * 1 Onion * * 2 Carrots * * 1 Turnip * * 40 Peppercorns--1 1/2d. * * Total Cost--1s. 8d. * * Time--Four Hours * Bind the beef with tapes to keep it a good shape. If it is corned, put it on in cold water; if fresh, in hot stock or water, and bring to the boil, then skim carefully and put in the vegetables and peppercorns. Simmer very gently indeed for four hours, then take it up. Take off the tapes, slip out the bones, and put it into a dish; place a piece of board on the top and some heavy weights and leave till the next day, then turn out and serve with a salad. If fresh meat is used for this dish the liquor may be used for soup, or the bones may be put back when removed from the meat and boiled without the lid very quickly for an hour. Then strain off and stand away till the next day; it should then be in a strong jelly. This may be cut into blocks and put round the meat. CURRIED CHOPS * 2 lbs. Chops--5d. * * 1/2 oz. Curry Powder--1d. * * 1 oz. Butter--1d. * * Lemon Juice * * 1/4 lb. Rice * * 1/2 pint Gravy or Water--1d. * * 1/2 oz. Flour * * 1 Apple * * 1 Onion * * Salt--1d. * * Total Cost--9d. * * Time--Three Hours. * Trim some of the fat away from the chops. Put the butter into a stewpan, put in the chops and brown them quickly; take out, chop up the apple and onion, and fry that too. Sprinkle with the curry powder and flour, pour in the stock or water and stir until it boils, then put back the chops, bring to the boil, and simmer very gently for three hours. Dish carefully, boil up the gravy, and if it is not thick enough boil quickly without the lid for some minutes. Season with salt and lemon juice and pour over the chops. Boil the rice by directions given elsewhere; rinse out a small mould or cup in cold water, press the rice into it, and turn out. Serve this in a separate dish, but send it to the table with the curry. BEEF A LA MODE