Little Dishes Of Meat Recipe

***





In this chapter a number of useful and inexpensive dishes are given,

which will serve either as breakfast dishes, entrees, or for invalids,

and which may, in the hands of an intelligent cook, serve as models for

many others. As will be seen, it is not so much a question of expense to

provide these little tasty dishes as of management. In all the following

recipes for little dishes of mutton, it will be found a great advantage

to use New Zealand Meat.



A good cook will never be embarrassed by having too much cold meat on

hand, because she will be able by her skill so to vary the dishes that

the appetites of those for whom she caters will never tire of it. Even a

small piece of the loin of mutton may be served in half-a-dozen

different ways, and be relished by those who are tired of the

mutton-chop or the plain roast.

Vote