Page:Mrs Beeton's Book of Household Management.djvu/1782

1598 sauce. Stir until boiling, put in the rissoles, let all stew gently for about an hour, and serve.

Time.—About 2 hours. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 4 or 5 persons. Seasonable at any time.

Ingredients.—2 or 3 lbs. of neck of mutton, 1 onion, 1 breakfastcupful of white flour, 2 ozs. of tamarinds, 1 pint of boiling water, 6 cloves, 1 teaspoonful of brown sugar, salt, pepper, 2 eggs.

Method.—Remove the meat from the bones and cut it into rather small pieces. Place it in a stewpan with the onion and 1 pint of cold water. To the pint of boiling water add the tamarinds, cloves, sugar, and a good seasoning of salt and pepper. Cook the meat gently for 1 hour, and then strain a breakfastcupful of the liquor into another stewpan, and to this add salt and pepper and the cupful of flour. Stir over the fire until the dough is well cooked, and when cold work in the eggs and form into dumplings no larger than a walnut. To the meat add the tamarinds, water and spices, let it boil well, add the dumplings, and cook gently for 10 minutes longer.

Time.—About 2 hours. Average Cost, 2s. 6d. to 3s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.