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Old Homestead Pie

Cut the remnants of any cold boiled mutton into very thin slices, seasoning each slice with salt, pepper, and a little paprika. Arrange them in layers in a suitable baking-dish. Heat any leftover caper sauce, and if necessary add enough fresh sauce to well cover each layer of meat. Have ready two cups of well-seasoned, hot mashed potato and turnip, using one and one-half cups of mashed potato to one-half cup of mashed turnip.

Be careful to have them well seasoned and well beaten, and then press through a ricer (or coarse sieve), letting the mixture fall lightly over the top of the pie as a cover. Brush the top with egg yolk beaten lightly with a little water, Brown lightly in the oven. Serve currant jelly with this dish.

Mutton or Lamb Croquettes 2 cups finely chopped meat I tablespoonful chopped capers cup cooked rice I tablespoonful lemonjuice Salt and paprika I cup white sauce No. 2 (see page 68) Mix all together and set away to get cold. When ready to form, take up by full tablespoonfuls and shape into cylinders. Roll gently in finely sifted white bread-crumbs, then in egg (slightly beaten with one tablespoonful of cold water), being careful that every part of the croquette is covered with egg, and then again in crumbs. Put in a fryingbasket and brown lightly in smoking-hot fat. They will brown very quickly.