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MUTTON, HASHED (a l'Indienne)

Cut some slices from a cold roast leg or shoulder of mutton, frec them from skin, etc., and reserve on a plate; chop a large onion finely, and fry it in clarified butter with a tea-spoonful of minced parsley, until it is of a light brown hue; add a large dessert-spoonful of "Empress" curry-paste, half a pint of either stock or gravy, and a dessert-spoonful of Luck-now chutney; make very hot, then thicken with a little flour and butter kneaded together, add the sliced mutton, make hot again, and serve with a border of either well-boiled rice or mashed potato. Curry-powder may be used instead of the paste, if desired, but the paste gives the best results.