of them with ghee on slow heat keeping stretched with something heavy placed on them. Serve with mustard, slices of onions, boiled potatoes and cucumber.
FRENCH CUTLET.
Make a paste of some big boiled and peeled potatoes and mix thoroughly with powdered pepper, the white of eggs and salt.
Mix eggs, ginger-juice, onion-juice, powdered turmeric, chillies, pieces of almonds and raisins with minced meat, and keep aside for an hour. Fried and powdered khowa kheer, curd, sugar, lemon-juice, powders of garam-massalla and cumin may be added if desired. Then fry the spiced meat with ghee, form flat oval cakes of it, dip into beaten eggs and fry in plenty of ghee. (These chops may be eaten thus fried). Then give a thick coating of the pasted potatoes over these chops, dip again into beaten eggs, roll on bread crumbs and fry in plenty of ghee.
ITALIAN COOKING of MUTTON.
Meat containing enough fat should be used. Mix curd, salt, ghee, pastes of ginger, onions, garlics, chillies, coriander and garam-masalla with pieces of meat, preferably from the thighs, weighing about 1 powa each, and keep covered for 2 or 3 hours. Then boil enough ghee and fry some entire cumins, garam-masalla, broken chillies, cassia leaves and sufficient pieces of onions in
