By this time the potato and onion should be cooked, and as the meat requires no further cooking, but simply heating, it should be put into the saucepan and well mixed with the onion and potato, and served as soon as it has become thoroughly hot.
Time.—About 1¾ hours. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons.
1409.—IRISH STEW. (Another Method.)
Ingredients.—1 tin of boiled mutton sliced, 2 lbs. of potatoes sliced, 4 large onions thinly sliced, salt and pepper, stock or water.
Method.—Place the sliced potato and onion in alternate layers in a stewpan, stewjar, or pie-dish, seasoning each layer liberally with salt and pepper, add a little stock or water, cover closely, cook gently until nearly done, then stir in the slices of meat. When thoroughly hot, serve.
Time.—About 2 hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 5 or 6 persons.
1410.—KEBOBS.
Ingredients.—1 lb. of tinned meat, 1 medium-sized onion finely chopped, 1 dessertspoonful of curry powder, 1 egg, salt and pepper, flour, dripping.
Method.—Mince the meat finely, stir in the onion, curry powder, pepper and salt to taste, and the egg. Form into small balls or flat cakes, roll lightly in flour, and fry in hot dripping until nicely browned. Plainly boiled rice and chutney usually accompany this dish.
Time.—About 35 minutes. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 5 or 6 persons.
1411.—KIDNEYS, CURRIED.
Ingredients.—1 tin of stewed kidneys, 1 tin of devilled ham, ⅓ of a pint of curry sauce (see Sauces, No. 241), or use a small tin of curry sauce, croûtes of toasted bread.
Method.—Heat the kidneys in the curry sauce, and meanwhile prepare the croûtes of toasted bread, and spread them thickly with devilled ham (a rasher of bacon or potted ham may be substituted). Serve the kidneys on the toast, and, if liked, the dish may be accompanied by chutney.
Time.—About 20 minutes. Average Cost, about 2s. 6d. Sufficient for 6 or 8 persons.
1412.—LAMB'S SWEETBREADS.
Ingredients.—1 tin of lamb's sweetbreads, 1 egg, breadcrumbs, frying-fat, brown sauce (see Sauces, No. 233).
