STEWED CHOPS

* 1 lb.  Chops—­2 1/2d. * * 1 oz.  Butter—­1d. * * Pepper and Salt * * 1/2 oz.  Flour * * 1 gill Gravy—­1/2d. * * Total Cost—­4d. * * Time—­One Hour * Trim some of the fat from the chops, put the butter into a saucepan, and when it is melted stir in the flour.  Mix well, and pour in the gravy; stir until it boils, lay in the chops, and simmer very gently for one hour.  Dish the chops in a circle, boil up and season the gravy, and pour over the stew.

BAKED CHOP

* 1 Chop * * Pepper and Salt * * Total Cost—­1d * * Time—­One Hour * Choose a nice loin chop with an undercut.  Rub a little butter in a soup plate, lay in the chop, cover with another plate, and stand in a cool oven for an hour.  Put on a very hot plate and pour over the gravy which has run from it.  Serve very hot.

RICE CUTLETS

* 1/2 lb.  Cold Meat—­1 1/2d. * * 2 oz.  Rice * * Pepper and Salt—­1/2d. * * 1 Egg—­1d. * * Bread Crumbs * * Hot Fat—­1/2d. * * Total Cost—­31/2 d. * * Time—­5 Minutes * Mince the meat finely; if there is any cold rice in the larder it will do; if not, boil some.  Mix the rice and meat well together, season and flavour with a little nutmeg or lemon peel; if the meat is very lean add 2 oz fat or beef suet.  Shape into cutlets, egg and bread crumb them, and fry in hot fat; dish in a circle and garnish with fried parsley.

POTATO SAUSAGES

* 3 Cold Potatoes—­1/2d. * * 1/4 lb.  Cold Meat—­1d. * * Nutmeg, Pepper, and Salt * * 1 Egg * * Bread Crumbs * * Hot Fat—­1 1/2d. * * Total Cost—­3d. * * Time—­5 Minutes. * Mash up the potatoes, and mince the meat; mix together,

season nicely, and mix into a paste with half the egg.  Roll into sausages, egg and bread crumb, and fry in hot fat.  Dish in a pyramid, and garnish with fried parsley.

BRAZILIAN STEW

* 2 lbs.  Leg of Beef—­5d. * * 1 Onion * * 1 Carrot * * 1 tablespoonful Vinegar * * 1 doz.  Peppercorns—­1/2d. * * Total Cost—­51/2 d. * * Time—­Three Hours * Cut the beef up in small pieces, dip them in the vinegar, and lay in a jar.  Slice in the vegetables, add the peppercorns, and tie a paper over the top of the jar.  Stand in a saucepan of boiling water for three hours; dish up the meat, garnish with the carrot, strain the gravy, season and flavour, boil up and pour over.  Serve hot.

BEEF OLIVES

* 2 lbs.  Rump Steak—­10d. * * 1/4 lb.  Veal Seasoning—­2d. * * 12 Peppercorns * * 1/2 pint Stock * * 1 Onion * * 1 Carrot—­1/2d. * * Total Cost—­1s.  O1/2 d. * * Time—­One Hour and a Quarter * Cut up the steak into thin slices about three inches long and two broad, shape the seasoning into small corks, roll a piece up in each slice of steak, thread them on a skewer and lay them in a saucepan.  Pour in the stock, add the peppercorns and vegetables, bring to the boil, simmer very gently for one hour and a half.  Place the olives on a hot dish and draw out the skewers, remove the fat, boil up the gravy, season and flavour to taste, and pour round.  Serve hot.