Cape Bredee—Cut up about 2lb. of mutton (the
loin is best, but breast or scrag will do), and fry this,
with two onions cut up small, in dripping till of a
nice brown, being careful it does not burn. Now
add to this twelve or fourteen large tomatoes sliced,
salt, a small teaspoonful of sugar (unless the
tomatoes are dead ripe), and a quarter of a red
chilli, and let this all stew gently in a rather shallow
stewpan till the meat is cooked, and there is a rich
thick gravy. If the tomatoes are too watery, stew it
all for a little, uncovered, to thicken it. As a matter
of fact this is really a Malay form of Irish stew, and
the native cooks will use all sorts of vegetables for it,
with or instead of, the tomatoes. An excellent
form of this dish is made by using dried beans
instead of the tomatoes. Soak and then parboil
two or three cupfuls of dried beans for each
pound of meat fried as above with onions,
add them to the meat when this is browned, with