The Swedish, French, American cook book

Select nice tender mutton or lamb (the shoulder is generally used for this pie); cut in large dices; put in a pan with sufficient hot water to cover; add pepper and salt; let simmer for about one hour; then prepare carrots in large dices and small white onions, and add them to the meat; let simmer for another hour until done, according to the quality of the meat. When done, strain the juice off into another pot; skim well free from fat; thicken the broth with three tablespoons flour dissolved in some water or cold stock; add the meat to the gravy; put in a deep dish; cover with a nice pie crust; put into oven and bake until crust is well done. Serve as a joint with potatoes and green vegetables. Cutlets of Mutton with Tomato Cotelettes de Mouton aux Tomates Cut thin slices from the leg of mutton; put on a broiler and grill (take care not to let it be too well done); sprinkle with pepper and salt. Arrange one slice on top of the other with a piece of fried bacon showing in between each slice. Serve with tomato sauce all around on a platter, with potatoes and green vegetables, as a meat dish for breakfast, luncheon, or dinner. Mutton ( Mouton ) a la Soubise Cut the leg or shoulder of mutton in large square pieces; put in a pan to cook with hot water sufficient to cover; add some onions, carrots, pepper, and salt; let simmer until the meat is well done — about two hours, according to quality of the meat. In the mean¬ time, peel a pint of white onions and put them on stove to cook until well done; when done, chop fine, and put in a saucepan with butter, pepper, salt, and some cream. Make a nice rich soubise sauce, more like a puree of onions. When the meat is done, remove all the fat carefully; dissolve two to three tablespoons flour in some water or cold stock; thicken the broth with the flour; color a trifle with some kitchen bouquet, not brown but amber shade. Dish up on a platter; put the gravy all around, and a soubise sauce in the centre. Serve, with potatoes and green vegetables, as a meat dish for luncheon or dinner. Mutton ( Mouton ) a la Provencale Select nice loin chops; trim well free from fat; shape them nicely, making all of one size; put on an oiled baking sheet; then coat these cutlets with the sauce. Take six onions, cook them and chop fine; make a rich sauce from one tablespoon butter, two tablespoons flour, one cup milk, the chopped onions, and a few drops of garlic. Spread the cutlets all around with the sauce; leave on the oiled pan until cold; then dip in egg; mix some Parme¬ san cheese and bread crumbs, then dip in the crumbs. Put on a pan and cook in oven from ten to twelve minutes — uncovered — until golden brown on both sides. Serve in the form of a ring; put a paper frill on each cutlet, and place in the centre French fried potatoes or Saratoga chips. Green vegetables can also be served in the centre or at the side of this dish for luncheon or dinner. Cutlets of Mutton ( Cotelettes de Mouton ) a la Chambre