KABOBS

* 1 1/2 lbs. of Steak—­4d. * * 1 dessertspoonful Curry Powder * * 1 dessertspoonful Worcester Sauce * * 1 dessertspoonful Vinegar—­1 1/2d. * * 1/2 pint Stock * * 1 tablespoonful Flour * * 1 tablespoonful Chutney * * 1/4 lb.  Rice * * Salt—­2d. * * Total Cost—­71/2 d. * * Time—­One Hour and a Half * Slice up the steak into pieces about three inches long and two broad.  Mix the curry powder, sauce, vinegar, flour and chutney together and spread this over the steak; roll up and thread a small wooden skewers.  These skewers should be made from a very small splint of wood, just large enough to hold one or at most two of the rolls; lay them in a saucepan, pour over the stock, bring to the boil and simmer one hour and a half.  While they are cooking, well wash the rice in cold water and let it soak for half an hour, throw it into boiling water for three minutes and strain off.  Put a pinch of saffron in some fresh water, season with salt, and finish cooking in this.  Strain off and dry in the saucepan.  Pile this on a dish and lay the kabobs over it; boil up the gravy, season and flavour, and strain round the dish.

SCOTCH COLLOPS

* 1 lb.  Lean Steak—­2 1/2d. * * 1 gill Stock * * Pepper and Salt * * 1 oz.  Butter—­1d. * * Quarter of an Onion * * Small Sippets of Toast—­1d. * * Total Cost—­41/2 d. * * Time—­One Hour * Remove all the fat, and cut the meat into very thin and small dice, mince up the onion very finely.  Mix together, season with some pepper and salt, and put into a saucepan with the butter.  Stir it about for five minutes, then pour on the stock, bring to the boil, and simmer for one hour.  Arrange neatly on a hot dish, and put the sippets of toast round.

POOR MAN’S DISH

* 1/2 pint Poor Man’s Sauce—­1/2d. * * Slice of Toast * * Slices of Cold Meat—­2d. * * Total Cost—­21/2 d. * * Time—­Half an Hour * Make the sauce by directions given elsewhere, pour it into a pie dish, lay in some slices of underdone beef or mutton; cover over and stand in the oven for a quarter of an hour.  Cut the slice of toast into sippets, lay them round, and serve.

BREAST OF MUTTON AND PEAS

* 2 Breasts of Mutton—­4d. * * 2 Onions * * 1 Carrot—­1/2d. * * 1 Egg—­1d. * * Bread Crumbs—­1/2d. * * 1 fagot of Herbs * * 1 pint Peas * * Salt and Pepper * * Hot Fat * * 12 Peppercorns—­7d. * * Total Cost—­1s. 1d. * * Time—­Two Hours * Wipe the meat with a warm damp cloth, and put it into a saucepan with the vegetables; bring to the boil and stew very gently for two hours.  Take it up and remove all the bones, put it between two boards and stand some heavy weights on it till quite cold.  Then cut into neat-shaped pieces, egg and bread crumb them; fry a good colour.  Boil the peas by recipe given elsewhere.  Pile the mutton on a dish and put the peas round.  A breast of lamb is exceedingly nice done in this way; it may be cut off before the quarter is roasted.  The liquor in which the meat was cooked makes excellent soup.