Hominy and Curried Mutton With Beets
1 cup hominy which has been soaked over night, drained
1 quart fresh water and 1 teaspoon of salt added; cook until tender
2 cups mutton from shoulder
1 teaspoon kitchen bouquet
1 teaspoon curry
2 cups water
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
1 cup diced beets
1 teaspoon salt
⅛ teaspoon cayenne
Mix all ingredients thoroughly. Bake in covered casserole slowly for one hour. Mutton should be cut in about one-inch pieces.