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In this chapter a number of useful and inexpensive dishes are given,
which will serve either as breakfast dishes, _entrees_, or for invalids,
and which may, in the hands of an intelligent cook, serve as models for
many others. As will be seen, it is not so much a question of expense to
provide these little tasty dishes as of management. In all the following
recipes for little dishes of mutton, it will be found a great advantage
to use New Zealand Meat.
A good cook will never be embarrassed by having too much cold meat on
hand, because she will be able by her skill so to vary the dishes that
the appetites of those for whom she caters will never tire of it. Even a
small piece of the loin of mutton may be served in half-a-dozen
different ways, and be relished by those who are tired of the
mutton-chop or the plain roast.