Chop briskets of mutton lengthwise in strips, put them in a deep baking pan with seasonings and vegetables, cover with buttered paper and let cook in the oven until quite tender and the liquor is dried down.

Prepare a bright-colored jardinier of very green peas, white and yellow turnips, string beans, summer squash, cucumbers, carrots, whatever of the kind can be had except beets which would color everything. Cut these vegetables all to one small size, and boil in water till done. Mix them in one saucepan and pour over them the seasoned gravy, made in the baking pan, which should not, however, be of a dark color. Serve cuts of the braised libs of lamb or mutton smothered with the vegetables and a spoonful of gravy poured under.