Chop the bones of the meat into small pieces, and put them into a saucepan with enough cold water to cover them. Add to them the herbs, chopped onion, and the carrot, washed, scraped and cut into slices. Simmer 1½ hour, strain, and add the seasoning. Cut the other onion into thin slices, fry it brown in the dripping, add it to the stock, and thicken with the flour. Stir well till it boils, then add the ketchup, the meat cut into neat slices, and heat thoroughly without boiling. Serve with small pieces of toast, or in a ring of mashed potatoes. Macaroni Mutton. Time—2¼ hours. 1 lb. cold cooked mutton, 1 large onion, 1 oz. dripping, 1 pint of stock or pot-liquor, 1 tablespoonful sauce of any kind, ¼ lb. macaroni; pepper and salt to taste. Fry (in a saucepan) some slices of mutton (underdone is best) in the dripping, with the onion cut in pieces, then add the stock or pot-liquor, Worcester, Harvey or other sauce, pepper, salt and macaroni. Simmer for 2 hours and serve. Meat Croquettes. Time—1 hour. ¼ lb. cold meat; pepper and salt to taste; ½ lb. cold boiled potatoes, ¼ lb. flour, 2 oz. dripping, bread-crumbs or vermicelli, 1 egg. Rub the potatoes through a sieve, add the flour and salt and rub in the dripping. Mix to a stiff paste with cold water, roll it out and cut in into rounds. Put a little chopped meat in each round, egg half the round, press the edges together and nick them. Roll each croquette first in egg and then in bread-crumbs or vermicelli, and fry in boiling fat or oil. Cold Meat Patties. Time—1 hour. ½ lb. cold cooked meat, ¾ lb. flour, ¼ lb. dripping, 1 teaspoonful baking-powder, pepper and salt to taste, ½ teaspoonful mixed herbs, 1 gill stock or gravy. Rub the fat into the flour, add the baking-powder, mix to a stiff paste with a little cold water, roll it out ¼ inch thick, and cut 24 rounds. Grease 12 patty pans, and line them with 12 rounds of paste. Mince the cold meat, season with pepper, salt, and half a teaspoonful mixed herbs, moisten with stock or gravy. Fill the patty pans with the mixture, press on the remaining 12 rounds of paste, trim the edges neatly, decorate, brush over with beaten egg, and bake ½ hour. Potato Pie. Time—1 hour. 1 lb. cold cooked meat, 1½ lb. boiled potatoes, 1 oz. dripping, 1 tablespoonful gravy or water, ½ teaspoonful herbs or 1 onion, 1 teaspoonful salt, ¼ teaspoonful pepper. Cut the meat into small pieces, or mince it, sprinkle with the seasoning and put in a pie-dish, add the water or gravy. Melt the dripping, add to it the mashed potatoes, pepper and salt, stir well and spread over the meat to form a crust. Smooth neatly with a knife dipped in hot water, and mark with a fork. Bake in a hot oven about ¾ hour. Potato Surprise. Time—½ hour. 2 oz. lean cooked mutton, 1 potato, pepper and salt.