season the meat with salt, pepper and onion juice. Form into little balls
the size of an English walnut. Put two tablespoonfuls of butter into a
saucepan; when hot, throw the balls into the butter, and shake until
carefully browned. Lift them from the saucepan, and to the butter in the
pan add a teaspoonful of curry, a tablespoonful of flour, mix and add a
half pint of stock; stir carefully until boiling; pour this over the
balls, cook, slowly for twenty minutes, add two tablespoonfuls of lemon
juice and serve in a border of rice. Cocoanut milk may be used instead of
stock.




MUTTON--COOKED


While mutton belongs to the red meats, when carefully cooked it may be
used in many ways in which you would use chicken or veal. Capers and
tomato, with a slight flavoring of mint, are more agreeable with mutton
than with almost any other meats.


Bobotee

Chop sufficient cold boiled mutton to make a pint. Put two tablespoonfuls
of butter and one onion sliced into a saucepan; stir until the onion is
slightly brown; then add a half pint of stock or milk and four
tablespoonfuls of bread crumbs. Stand this on the back of the stove for
about five minutes while you blanch and chop fine a dozen almonds. Add
these to the meat, then add a teaspoonful of curry powder, and a