European and American cuisine

in a sauce bowl. Serve with stewed tomatoes and mashed potatoes or any kind of vegetables in season. Shoulder of Mutton boiled with Cabbage.— Place a wellprepared shoulder of mutton in a saucepan, cover with boiling water, cook 5 minutes, then remove, and plunge it instantly into cold water; return the shoulder to saucepan, cover with fresh boiling water, add Vs teaspoonful pepper, 1 tablespoonful salt, 3 onions, 1 carrot, 1 white turnip, a bouquet, and 12 peppercorns. Place the saucepan over the fire and cook slowly 3 hours. Cut a medium-sized cabbage into quarters, place it in a saucepan, cover with boiling water, add 1 tablespoonful sugar, cover, and boil 1 hour; then drain the cabbage on a sieve, return it to the saucepan, add iVs pint of the mutton broth, cover, and cook about 30 minutes, till tender. When ready to serve lift the meat from the broth, lay it on a warm dish ; drain the cabbage and serve it with the meat and boiled potatoes. Tomatoes cut into slices, dressed with viniegar, a little sugar, salt, and pepper may be served with this ; also beet or encumber salad. For salad see my book Desserts and Salads, recipes 860, 863. Breast of Mutton Boiled. — Cooked the same as shoulder of mutton. Mutton Chops à la Marinière.— Prepare 6 mutton chops the same as for broiling, season with 1 even tablespoonful seasoning salt, place them in a covered dish with 2 onions cut into slices, 1 sprig of thyme, 2 tablespoonfuls olive oil, V, bunch of parsley, cover the dish, and set in a cool place for 2 hours. Fifteen minutes before serving place a broiler over a clear fire, remove the chops, lay them on the hot broiler, and broil about 10 minutes, turning frequently ; when firm to the touch and offering a slight resistance, lay them on a hot dish, spread 2 ounces maitre d'hdtel butter over, garnish with fried or broiled tomatoes and serve with baked potatoes. Mutton Cutlets h la Marquise.— Procure 6 mutton chops 1 inch thick and 5 inches long, remove the meat 1 inch deep from the end bone, cut off the outside skin which covers the fat, pound the chops lightly, and flatten to ^4 inch ; season with 1 even tablespoonful seasoning salt Melt 2 ounces butter in a pan, add the chops, cook 2 minutes on each side ; then remove, lay on a dish, put over a light press. When cold dip each in Villeroi sauce in which Vs cupful of fine-chopped mushrooms have been mixed ; let stand till cold. Thirty minutes before serving besprinkle the cutlets with bread crumbs, dip in beaten egg, then in bread crumbs, pat nice and smooth with a knife. Melt 2 ounces of butter in a baking pan, put in the chops, and bake in a moderate oven light brown on both sides. Arrange on a warm dish, garnish with stewed mushrooms, and the bone with paper frills. Serve with tomato sauce.