mutton, brown it in a stewpan, add a sliced onion (which must also be
browned), then pour in enough hot water to cover the meat. As soon as it
simmers put in one turnip and one carrot cut into small dice, and a
small head of celery cut fine, or a shred lettuce, according to the
season, some black pepper, and some salt. Simmer for about an hour and a
half before serving; mix a dessertspoonful of baked flour with a little
cold water, and add it to the gravy. Skim, if too fat, before sending to
table.

_Cake Fritters._--Cut some thin slices from a stale cake, cut them in
shapes, dip them in milk, then fry them in butter; spread jam or
marmalade on the top of each, and serve them.

_Brown Onion Soup._--Skin three onions, cut them in small dice; make an
ounce of butter hot in a stewpan, and throw in the onions, shaking them
about over the fire until they are golden brown (they must be coloured
very slowly, or some pieces will get too dark); when they are brown,
stir in a teaspoonful of flour, and add a pint and a half of liquor in
which meat or poultry has been boiled, or the same quantity of water.
Simmer for an hour, then rub through a sieve; put back in the saucepan;
add pepper and salt to taste, and, if too thin, mix a little butter and
flour together, add to the soup, and boil for three minutes before
serving.

_Spanish Rice._--Boil four ounces of rice, wash it in cold water, then
dry it before the fire. Put half an ounce of butter in a frying-pan;
when quite hot throw in the rice, fry it a light colour, add a
dessertspoonful of grated cheese and a little cayenne and salt. A
dessertspoonful of plain tomato sauce may be added or not. The rice must
be served very hot.