Remove the bone from a leg of mutton, cut the meat in large squares, put them in a basin, sprinkle with salt and pepper, add a bunch of sweet herbs, pour in one wineglassful of vinegar, and let them remain for a few hours to soak. Take out, drain, put them into a stockpot with ten ounces of fat bacon chopped small and melted, cook slowly for twenty minutes, pour over the marinade liquor, add two bay leaves, and a few cloves of garlic. Let it cook for five minutes longer, then draw the pot to the side of the fire, cover it with a piece of paper, lay a plate on top, and stew slowly until the meat is done. When ready take out the meat, place on a dish, skim off the fat from the liquor, add two or three tablespoonfuls of tomato sauce, boil it up once, pour it through a fine sieve over the meat, and serve it with a dish of rice.

Stewed Mutton, Farmer's Style

Put into a saucepan three pounds of breast or shoulder of mutton cut in small squares, with one ounce of butter, and six small onions. Cook for ten minutes or till of a good golden color. Add three tablespoonfuls of flour, mix well together, and moisten with three pints of light broth or water, stirring continually while boiling. Season with one tablespoonful of salt, one teaspoonful of pepper, and one-half teaspoonful of nutmeg, adding two carrots and two turnips cut into small pieces, a bunch of sweet herbs and one crushed clove of garlic. Boil over a moderate fire for thirty minutes; put in one-half pint of Lima or white beans, and let the whole cook again for fifteen minutes Skim off the fat well, remove the parsley, and serve.

Mutton Stew, Turkish

Cut some leg of mutton into small pieces, wash, put in a saucepan with sufficient water to cover, season with salt and pepper, and boil till tender. Scald one breakfast cupful of chick peas, put them in with the meat, skimming the liquor, and boil until tender. Slice three onions, fry them until brown, then add them to the stew. Place some slices of toast in the bottom of a hot dish, pour the stew over, and serve.