Something like mutton with beans, a la Bretonne, but with nudels (noodles or nouilles) cooked separately and in gravy to serve with the cuts of mutton.

The briskets of mutton as well as the shoulders can be used up in this way, Take out the bones, season the meat and roll it up and bake or braise it long enough to make it quite tender, always keeping water enough in the pan to keep it from drying out, and a cover of greased paper on top.