31. French Stew.

Take a pound of beef cut in small pieces and fry it until brown. Remove
and fry in the same pan the following vegetables: Three small radishes,
three small carrots, three small onions, half a dozen potatoes, a little
green ginger, a green chili or two, and three or four mint leaves. The
ginger, chili, and mint leaves should be finely minced, but slice the
other vegetables. When the vegetables are nicely browned, remove, make a
little gravy in the pan; pour this gravy over the meat, add the
vegetables, and cook very slowly together until the meat is tender. If
liked, it may be made with only potatoes and onions and meat.

32. Turkish Stew.

Fry a pound of meat cut in small pieces. Remove from the pan. In the
same pan fry eggplant, thinly sliced and rolled in batter and crumbs.
Season as desired. Put a layer of the fried eggplant and a layer of the
fried meat in a cooking vessel. Add a little water, and cook very slowly
until meat is tender.

33. All Blaze.

This is an old English dish, and is fine for the fireless cooker. Mutton
is best for this dish. One pound of mutton, cut in bits, one-half pound
of potatoes (quartered), peas, beans, onions, carrots, or any vegetables
one may have on hand. Put a layer of potatoes at bottom of the pan, then
a layer of meat, then a layer of mixed vegetables. Repeat this,
sprinkling salt and pepper over each layer and a little drippings. Put
in a vessel with a very tight-fitting lid, so that no steam will escape,
and steam or bake slowly for three or four hours.

34. Country Captain.

This is another English dish, and is a great favorite with the Indian
cooks. Chicken is always used in India, but veal or mutton will do
nicely. Cut up the meat, slice four or five onions in rings, and set
aside. Fry the chicken quickly over a hot fire, then fry the onions.
With the onions fry some green chilies and a little green ginger; add a
cup or two of water and stew until chicken is tender. Do not thicken the
gravy to this. Sprinkle fried onions over the platter when it is ready
to serve.

35. Toad in Hole.

Make a batter just as you would for pancakes. Melt some butter or crisco
in a baking dish and pour in half the batter. On this place a mixture
of meat, potatoes, and onions prepared as for No. 29. Pour over this the
remainder of the batter and bake or steam.

36. Minced Meat Patties.

Prepare the mince according to No. 9. Make a piecrust, not too rich.