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Fritadelles of Beef

Pick all meat off roast beef left over from yesterday and cut it in very small square pieces. Cut also very fine two cold boiled potatoes. Heat an ounce melted butter in a saucepan, add a finely chopped each onion and seeded green pepper, gently brown for five minutes, lightly stirring meanwhile, then sprinkle two tablespoons of flour over and stir well. Moisten with three gills broth, mix well, let boil for ten minutes and add beef and potatoes. Season with a teaspoon salt, half teaspoon pepper, a saltspoon grated nutmeg, mix all well together and let slowly cook for twenty minutes. Add two egg yolks, sharply mix while heating for three minutes, add one teaspoon freshly chopped parsley and mix well again. Transfer force to a deep dish, let thoroughly cool off, divide preparation into twelve equal parts, roll out on a lightly floured table into nice cake-like forms, dip lightly in beaten eggs and roll in bread crumbs. Thoroughly heat two tablespoons melted lard in a frying pan, arrange the fritadelles in one beside another, gently fry for five minutes on each side or till of a nice golden colour, remove, dress on a hot dish and serve with a gill hot tomato sauce separately.

AMUKEE MUTTU (EGG CURRY) Boil twelve fresh eggs for eight minutes, lift up and let slightly cool off. Loosen shells by gently and carefully rolling on a table with the hand without detaching shells, place on a deep dish, cover with salt, let stand for ten hours, shell, cut into quarters lengthwise and keep on a plate till required. Melt a tablespoon butter in a saucepan, add one and a half tablespoons flour and stir a little. Add a small sliced onion, half bean crushed garlic, small. finely chopped apple, half a small, seeded, chopped green pepper, half a chopped chili, a saltspoon each dried bay leaf and thyme, a half teaspoon chopped tarragon, and gently brown for ten minutes, frequently stirring meanwhile. Moisten with a pint hot water, season with a teaspoon salt, two saltspoons cayenne, a saltspoon grated nutmeg and teaspoon curry powder. Add a piece lemon rind and one chopped red tomato, mix all well together, let cook for thirty minutes, remove lemon rind and heat eggs at oven door for two minutes. Arrange a rice curry on a hot dish in crown-like form, place eggs in centre, pour contents of pan over eggs and serve.