Pilau Of Mutton

Take one and one-half pounds of mutton from the neck, cut into slices about three-fourths of an inch thick and about two inches in size; cover with boiling water, boil rapidly for two or three minutes, then place over a more moderate fire and simmer gently for about three-quar ters of an hour, then add a level teaspoonful of salt, a little white pepper and a medium sized onion chopped fine. Wash three-fourths of a cup of rice, sprinkle over the top of the meat, and simmer gently until the rice is tender, about three-quarters of an hour. At serving time turn out on to a platter and cover with one-half pint of tomato sauce.

Curry Of Mutton

Any piece of cold roast or boiled mutton may be used for this dish. If none is at hand, boil until tender about one and one-half pounds of mutton, and when tender place in a skillet two level tablespoonfuls of butter, allow it to melt, and when hot add one large onion cut into very thin slices or chopped fine, and keep it stirred until a delicate brown; now sprinkle over it two level teaspoonfuls of curry powder and two level tablespoonfuls of flour, stir until well mixed and then add one-half pint of the broth in which the mutton was boiled, stir until it thickens, then add the meat, cut into rather small pieces; mix well with the gravy, add half a lemon sliced, then cover and let simmer gently for about ten minutes. Heap boiled rice in the center of a platter and arrange the curried mutton around it, or they may be served in separate dishes.