Take the fillet off a small leg or shoulder of mutton, rub it well over with egg and seasoning, and partly roast it, then place it in a stewpan with a little strong gravy, and stew gently till thoroughly done; this dish is simple, but exceedingly nice; a few balls or fritters to garnish will improve it.
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MAINTENON CUTLETS.
This is merely broiling or frying cutlets in a greased paper, after having spread on them a seasoning prepared as follows: make a paste of bread crumbs, chopped parsley, nutmeg, pepper, salt, grated lemon peel, and thyme, with a couple of beaten eggs; a piquante sauce should be served in a tureen.
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A HARRICOT.
Cut off the best end of a neck of mutton into chops, flour and partly fry them, then lay them in a stewpan with carrots, sliced turnips cut in small round balls, some button onions, and cover with water; skim frequently, season with pepper and salt to taste, color the gravy with a little browning and a spoonful of mushroom powder.
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IRISH STEW.
Is the same as above, excepting that the meat is not previously fried, and that potatoes are used instead of turnips and carrots.