_Ingredients._—1½ lb. of leg, loin, or neck of mutton, 2 onions, 2
lettuces, 1 pint of green peas, 1 teaspoonful of salt, 1 teaspoonful
of pepper, ¼ pint of water, ¼ lb. of clarified butter; when liked, a
little cayenne. _Mode._—Mince the above quantity of undressed leg,
loin, or neck of mutton, adding a little of the fat, also minced; put
it into a stewpan with the remaining ingredients, previously shredding
the lettuce and onion rather fine; closely cover the stewpan, after the
ingredients have been well stirred, and simmer gently for rather more
than two hours. Serve in a dish, with a border of rice round, the same
as for curry. _Time._—Rather more than two hours. _Average cost_, 1_s._
6_d._ _Sufficient_ for 3 or 4 persons. _Seasonable_ from June to August.
CHOCOLATE, to Make.
_Ingredients._—Allow ½ oz. of chocolate to each person; to every oz.
allow ½ pint of water, ½ pint of milk. _Mode._—Make the milk-and-water
hot; scrape the chocolate into it, and stir the mixture constantly
and quickly until the chocolate is dissolved; bring it to the
boiling-point, stir it well, and serve directly with white sugar.
Chocolate prepared within a mill, as shown in the engraving, is made
by putting in the scraped chocolate, pouring over it the boiling
milk-and-water, and milling it over the fire until hot and frothy.
_Sufficient._—Allow ½ oz. of cake chocolate to each person.
[Illustration: MILL.]