655. Mutton Stew, Fermière.
—Put into a saucepan three pounds of breast or shoulder of mutton cut into square pieces, with one ounce of butter, and six small onions. Cook for ten minutes, or until of a good golden color. Add three tablespoonfuls of flour, mix well together, and moisten with three pints of light white broth or water, stirring continually while boiling. Season with a good tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg, adding two carrots and two turnips, cut in square pieces, a bouquet ([No. 254]), and one crushed clove of garlic. Cook on a moderate fire for thirty minutes; put in half a pint of lima beans, and let the whole cook again for fifteen minutes. Skim off the fat well, remove the bouquet and serve.
656. Mutton Stew, Solferino.
—Proceed as directed for [No. 655], adding half a pint of carrots and a like quantity of turnips, both cut with a vegetable-spoon; cook these thirty minutes with the stew, and ten minutes before serving add half a pint of stewed tomatoes ([No. 1027]) instead of the lima beans.
657. Mutton Stew à la Marseillaise.
—The same as for [No. 655], but instead of the other garnishings, add one pint of stewed tomatoes ([No. 1027]), four cloves of crushed garlic, two chopped onions, and twelve minced mushrooms. Let cook for thirty minutes, and serve with chopped parsley sprinkled over.
658. Mutton Stew, Portugaise.
—Proceed the same as for [No. 655], replacing the garnishing with three stuffed tomatoes ([No. 1023]), and three timbales of cooked rice ([No. 501]), nicely arranged around the dish.
659. Mutton Stew with Potatoes.
—Exactly the same as for [No. 655], replacing the garnishing with one pint of potatoes cut in quarters, (paring the edges a little), also six small onions. Let cook thirty minutes, and serve.