cover with water, add a grated onion, a bay leaf and two or three cardamom
seeds. Sprinkle over a half cup of rice that has been carefully washed;
cover the kettle and simmer slowly until the rice is tender. Dish the
mutton, putting the rice over the top, cover the whole with a nicely made
tomato sauce, and send at once to the table.


Mutton Salad

Any pieces of cold-roasted or boiled mutton may be cut into dice and used
for an ordinary mutton salad. At serving time arrange this neatly on
lettuce leaves, or any accessible green; season with salt and pepper, and
cover with mayonnaise dressing to which has been added a tablespoonful of
capers.

Where celery, lettuce or other fresh greens cannot be procured, canned
asparagus may be mixed with the mutton or may be served with it as a
garnish; giving an exceedingly agreeable accompaniment. Where asparagus
cannot be obtained, a can of peas may be drained, washed, drained again,
and added to the mutton before it is mixed with the mayonnaise dressing,
or the mutton may be mixed with mayonnaise and filled into tomatoes that
have been peeled and the centers scooped out. Stand each on a little nest
of lettuce leaves or on a bunch of cress, and garnish the top with capers.


French Lamb Stew

1 quart of bits of cold left-over lamb or mutton
1 pint of green peas
1 quart of water