252 POT-POURRI FROM A SURREY GARDEN 



berries, or rhubarb, or any fruit will do) must be fried 

 together, and the stock and curry powder added, well 

 cooked, and rubbed through a fine sieve, allowed to get 

 cool, and the mince and sauce just warmed up together 

 before serving. For currying fish or vegetables a little 

 milk or cream softens the sauce. 



Stewed meats are seldom really good in England. 

 The following is a good way of cooking haricot of 

 mutton : — Set a stew-pan on the fire (an earthenware one 

 is the best) with a little butter in it ; put in some pieces 

 of raw mutton, neatly jointed and cut up small; fry 

 till a nice brown colour. Take out the meat, place 

 it on a dish, add some carrots, turnips, onions, celery, 

 and a very Httle sugar, and fry in the butter. When 

 brown, replace the meat, and pour in some cold water or 

 weak stock — enough to cover aU the ingredients. Stew 

 gently for three hours. The stewing can be done in the 

 oven or on the hot-plate. If cooked in an earthenware 

 pot, this stew, as well as many others done in the same 

 way, can be sent to table in the pot with a clean napkin 

 pinned round it. 



When vegetables are scarce in winter, and you have 

 cooked carrots, turnips, onions, celery, &c., strained 

 from the soup the night before, it is a good plan to chop 

 them up and warm them in a little butter with a small 

 lump of sugar, some pepper and salt, and serve them for 

 luncheon. If the quantity is insufficient, you can easily 

 add some cold potatoes and cabbage. 



Potatoes, now so often forbidden by doctors, seem to 

 me excellent, wholesome food for people who do not eat 

 meat. They can be cooked in such an endless variety of 

 ways, though most English cooks confine themselves, as a 

 rule, to only two or three. The secret of good mashed 

 potatoes is to boil them dry, and beat them up with 

 boiling milk, adding a little butter or cream. Cold 



