Blend well together and then spread lightly on both sides of the cooked chops.  Serve on a hot platter without gravy, with spiced grape or currant jelly.

ROAST MUTTON

Trim to remove the excess fat and then dust with flour.  Place on the rack in the baking pan.  Place in a hot oven to brown for thirty minutes.  Baste every ten minutes with boiling water.  Cook the meat for eighteen minutes to the pound, not counting the first half hour in which the meat starts to cook.  Drain off the fat before making the gravy.

Mutton and lamb chops may be used for frying purposes.  It can be blended with equal amounts of ham, bacon, pork or beef fat.  Save every bit of fat and use it for making soap.  This fat makes a fine soft soap for scouring and cleaning.

CURRY OF MUTTON

Have the butcher cut the neck of mutton into cutlets and then wipe with a damp cloth and place in a saucepan, together with

  Two medium sized onions,
  One carrot, cut in dice.

Gently brown the meat before adding any water.  When meat is browned add

  Two cups of boiling water.

Cook until tender and then season and thicken the gravy slightly with cornstarch.  Now add

  One-half teaspoon of curry powder.

To serve, place a border of cooked noodles around the edge of a large platter and then lift the mutton curry in the centre and garnish with finely chopped parsley.

GOULASH

This is a characteristic dish of the Balkan states.  It is made by cutting one-half pound of lean beef (shin) into one-inch thick blocks and three-quarters of a pound of veal cut into small pieces.  Roll the meat in flour and then place in a stewing pan.  Cover with boiling water and cover closely.  Cook the meat until it is tender.  Remove the lid and boil the liquid quickly to reduce.  Now add: 

  One-half cup of thick sour cream,
  One tablespoon of paprika,
  Three tablespoons of grated onion,
  Two tablespoons of finely minced parsley,
  Two teaspoons of salt.

Bring to a boil and then simmer for ten minutes.  Serve with fried noodles.

SWEETBREAD PATTIES

To make the patty shells place in a bowl two cups of flour and then add

  One teaspoon of salt,
  Five teaspoons of baking powder.

Rub between the hands to mix and run into the prepared flour

  One-half cup of shortening.

Mix to a dough with a scant two-thirds cup of ice-cold water.  Turn on a floured moulding board and either roll or pat out one and one-quarter inch thick.  Cut as for biscuits, using a water glass to cut with.  The biscuit cutter will not permit cutting with this thickness of dough.  Now use small cutter and cut out the centre, leaving about one-half inch thickness at the bottom and a wall one-half inch thick around the patty shell.  Place on a baking sheet and bake in a hot oven for eighteen minutes.  Then fill with braised sweetbreads.