Beans and Tomato Sauce

1. 1 breakfast cup haricot beans.                                                 2. 2 tablespoons grated cheese.
                                                                                                  3. 150 ml (1/4 pint) thick well-flavored
                                                                                                       sauce (tomato)


    Wash and soak beans. Drain and put into a saucepan with plenty of water and a little bicarbonate of soda. Let the beans boil for one or two hours, when they should be quite tender but unbroken. Drain and return to saucepan, adding the tomato sauce. If desired grated cheese may be added. Heat for 10 minutes.

Brawn

1. Sheep's trotters.                                                                            6. 1 red chilli.
2. A little cold mutton.                                                                       7. 1 teaspoon ground allspice.
3. 1 tablespoon vinegar.                                                                    8. 4 or 5 peppercorns.
4. A few coriander seeds.                                                                 9. 1 bay leaf.
5. Hard-boiled eggs, parsley and slices of lemon.


    After the sheep's trotters are thoroughly cleaned and blanched, put them into a saucepan and boil until quite tender. Set aside to get cold and then remove the bones and any fat that may be on the surface; put what remains into a saucepan with the vinegar, chilli, allspice, peppercorns, coriander seed and bay leaf. Tie all the spices loosely in a little muslin bag so that they may be removed when the brawn in flavored sufficiently. Cut up into the brawn a little cold mutton or sheep's tongue. Boil for 1 hour and then pour into a mould. Garnish with slices of hard-boiled eggs, thin slices of lemon and small sprigs of parsley.

    Pig's feet and half chap may be used instead of the trotters and mutton.

Darioles of Cold Meat

1. 500 g (1 lb) minced meat.                                                         4. Yolks of 2 eggs.
2. 300 ml (1/2 pint) thick.                                                             5. Seasoning.
3. Brown gravy.


    Mix the meat with half the gravy and eggs, season well. Pour into small buttered pans and cover with a greased paper. Steam till set, not allowing the water to boil. Turn out on a hot dish; heat the rest of the gravy and pour round.

Chicken with Rice

1. 1 fowl.                                                                                       4. 2 turnips or swedes.
2. 2 onions.                                                                                   5. 2 carrots.
3. 1 leek.                                                                                      6. 1 teacup rice.


    Cut up vegetables into small pieces and place in a pan along with fowl. Add 1.75 litres (3 pints) boiling water. Place pot inside oven and simmer 2 to 3 hours.

    Half an hour before serving add 1 teacup washed rice to stock. Season. Serve chicken surrounded with cooked rice.

Sage and Onion Stuffing

1. 2 large onions.                                                                               4. 3 tablespoons breadcrumbs.
2. 1 small spoon powdered sage.                                                       5. 1 tablespoon butter.
3. Pepper and salt.


    Boil onions 15 minutes, then chop them and add to all the other ingredients.

Curry Balls

1. 200 g (6 oz) minced cold meat.                                                  4. A squeeze of lemon juice.
2. 200 g (6 oz) boiled rice.                                                             5. 1 egg.
3. Curry powder.                                                                           6. Breadcrumbs.


    Flavor meat and rice with curry powder and lemon juice. Bind with egg. Form into balls: dip in egg, then in breadcrumbs and fry a golden-brown. Serve with rice and a curry sauce and chutney.

Grilled Chops

1. Chops.                                                                                       3. Chopped parsley.
2. Butter.


    Cut chops about 2 cm (3/4 inch) thick. Dip quickly into melted butter. Lay on well-heated gridiron over clear fire. Turn frequently and cook about 8 minutes. Serve with maitre d'hotel butter, i.e., a part of butter mixed with some finely chopped parsley.

    With this dish, green peas or mashed potatoes and tomato sauce may be served.