The following are some economical and tasty dishes that appeal to our taste during the winter months:—

Economical Flap of Mutton.

Remove the surplus fat and bones from a flap of mutton and roll it round the following mixture: 1 cup of raw potato (cut up in small pieces), 1/2 cup of turnips (cut up in small pieces), 1/2 cup of chopped onion, 1 tablespoon breadcrumbs, 1 tablespoon lean bacon (chopped), 1 teaspoon chopped parsley, salt and pepper.

Tie the roll firmly, place in a casserole with 1 cup of stock (if obtainable) and simmer in a slow oven for about two hours. Serve with brown gravy and vegetables.

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Irish Stew.

1 1/2 lbs. potatoes, 1 1/2 lbs. stewing steak or neck or breast of mutton, 1 pint stock (or water), 1 onion (large), pepper and salt.

Cut the meat into pieces, place in a pan with the potatoes (cut into dice) and onions. Stew all together for about two hours. A few potatoes (whole) may be added to the stew about one hour before serving.

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Sea Pie.

1 1/2 lbs. lean beef, 3/4 pint stock or water (hot), carrots (2), turnip (1), onion, 1 oz. flour, seasoning, suet pastry (1/2 lb.).

Method: Wipe the meat and cut into cubes, roll in seasoned flour and fry till brown. Add the vegetables and stir in the flour, cook for a few minutes. Add the liquid, stir till it comes to the boil, remove the scum. Roll out the pastry about half-inch thick to the size of the saucepan lid. Place on top of the meat and simmer gently for about two hours. Loosen pastry from the sides occasionally, and see that the meat does not stick and burn. When meat is tender, cut the crust into eight triangles. Turn the stew on to a hot dish and arrange the crust round.

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Suet Pastry.

1/2 lb. flour, 1/4 lb. suet, pinch salt, 1 teaspoon baking powder, water to mix.

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Fish Pie.

1/2 lb. cooked fish, 1/2 lb. mashed potatoes, white sauce (teacup), chopped parsley, pepper and salt to taste.

Method: Flake the fish and mix with the mashed potatoes, add parsley sauce and seasoning. Turn into a buttered pie-dish, adding a few knobs of butter to improve the crust. Serve with mashed parsnips.