Hashed Mutton In Peppers

Four ibs. of cold cooked mutton cut in small dice, four medium sized onions minced and lightly fried with butter, then added to the mutton, mix, then moisten with a little Espagnole sauce, season to taste, then bring to a simmer. Two dozen medium sized green peppers, tops cut off, seeded, double blanched, then filled with the hash; gratinate the tops, bake in a slow oven to a delicate brown; served with tomato sauce poured around.

Croustades Of Mutton With Poached Egg

Cold roast mutton cut in small dice, then placed in a sautoir and moistened with a light consomme and a pint of demi-glaze to each four lbs. of meat. Reduce it to about half over a medium fire; half a dozen each of green peppers and shallots minced and lightly fried with butter then added to the hash, mix; fill into fancy croustades to order, placing on top of each a freshly cooked and trimmed poached egg, garnish with watercress.

Mutton Chops With Buttered Corn

Take a rack of mutton, remove the meat from the bone in one piece, trim, cut it up into four ounce cutlets, season with salt and pepper, broil between a wire hinged broiler a golden brown; meanwhile cut corn from hot cooked cobs, season with salt and cream, fill into oval dishes, cover the top with breadcrumbs and sprinkle with melted butter, bake brown quickly; when done, place a chop on the corn, a few Julienne potatoes around the edge, and send to table.

Mutton Cutlet Saute With Fine Herbs

Trimmed chump chops fried with butter, fried minced shallots, parsley and mushrooms, sprinkled over when sending to table.

English Style Mutton Pie

Middle neck chops trimmed and shortened, arranged in a deep pie dish around the sides, the centre filled with balls of potatoes or small new ones; make a rich white sauce from strong mutton stock, season with pepper and salt, chopped parsley and capers, cover the mutton and potatoes with it plentifully, place on a short crust, egg wash, bake one hour in a medium oven.

Braised Boned Loin Of Mutton

Take a loin of mutton and remove the chine bone, (this can be done without injuring the meat by loosening the tenderloin first); where the bone was, fill with a stiff forcemeat, roll over the flap and tie with twine; arrange in a brasiere with vegetables and spices, moisten with stock enough to just cover the mutton, braise and baste till done and glazy; serve in portions with a garnish either of green peas, macedoine, jard-inere, asparagus tips, new carrots, stringless beans, small glazed turnips, stuffed and glazed cucumbers, flowerets of cauliflower, etc It should be noted that glaze should be over and around slightly the meat portion, and the vegetable garnish should be moistened with either a Veloute, Bechamel or Allemande sauce.

Garnished Braised Mutton Chops

Racks of mutton trimmed, chine bone loosened and the yellow gristle that runs the full length of the chine removed, arranged in the brasiere with carrot, onion, celery, parsley, whole cloves and mace, moistened with stock just enough to cover, braised and basted till done and glazy, taken up, the braise strained and skimmed; served in chops, each chop rolled in the glaze; served garnished with small stuffed tomatoes, Brussels sprouts, glazed small onions, flageolets, green peas, asparagus tips, sauerkraut, new carrots or turnips, potato quenelles and gtewed prunes (German style), potato croquettes, Soubise puree, jardiniere or a mace-doine of vegetables.

Garnished Broiled Mutton Chops

Racks of mutton trimmed, chine bone and gristle removed, cut into cutlets, seasoned with salt and pepper, dipped into melted butter, broiled medium done of a golden color; served on a triangle of toast, garnished with either brown Italian, tomato, Provencale, Poivrade, piquante. shallot or fines-herbes sauces, or with mashed potatoes in shapes, mashed turnips, spinach puree, endive puree, Soubise puree, Bretonne beans puree, jardiniere, macedoine, asparagus tips, Brussels sprouts sautees. green peas, Julienne vegetables in Allemande sauce, small new potatoes boiled, then moistened with maitre d'hotel butter, puree of artichoke, chip-olata garnish, French beans (haricots verts), new lima beans, button mushrooms sautees, stuffed olives.