dish, spread potatoes over the top and bake in a hot oven.


~MINCED MUTTON~--Mince the meat from a cold roast of mutton, put into a
saucepan. Make a roux, moisten with a little stock and season with salt
and pepper, adding butter and some gherkins. Put the minced meat into
the sauce and let it cook without boiling. Serve with thin slices of
bread around the plate.


~PIG'S EARS, LYONNAISE~--Singe off all the hair from pig's ears, scrape
and wash well and cut lengthwise into strips. Place them in a saucepan
with a little stock, add a small quantity of flour, a few slices of
onion fried, salt and pepper to taste. Place the pan over a slow fire
and simmer until the ears are thoroughly cooked. Arrange on a dish, add
a little lemon juice to the liquor and pour over the ears. Serve with a
garnish of fried bread.


~PORK CUTLETS AND ANCHOVY SAUCE~--Broil on a well greased gridiron, over
the fire, nicely cut and trimmed cutlets of pork. Place frills on the
bones of the cutlets. Serve very hot with Anchovy Sauce.


~RAGOUT OF COOKED MEAT~--Cut one pint of cold meat into half-inch dice,
removing the fat, bone and gristle. Put the meat into a stew pan, cover
with boiling water and simmer slowly two or three hours or until very
tender. Then add half a can of mushrooms cut fine, two tablespoons of
lemon juice and salt and pepper to taste. Wet one tablespoonful of
cornstarch to a smooth paste with a little cold water and stir into the