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MUTTON A L'HISPANIOLA.
Take a small piece of mutton, either part of a shoulder or a fillet of the leg, partly roast it, then put it in a stewpan with beef gravy enough to cover it, previously seasoned with herbs, a carrot and turnip; cut in quarters three large Spanish onions, and place in the stewpan round the meat; a stuffing will improve it, and care must be taken to free the gravy from every particle of fat.
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MUTTON COLLOPS.
Take from a fine knuckle a couple of slices, cut and trim them in collops the size of a tea cup, flatten them and spread over each side a forcemeat for cutlets, and fry them; potatoe or Jerusalem artichokes cut in slices of the same size and thickness, or pieces of bread cut with a fluted cutter, prepared as the collops and fried, must be placed alternately in the dish with them; they may be served with a pure simple gravy, or very hot and dry on a napkin, garnished with fried parsley and slices of lemon.
The knuckle may be used in the following manner: put it on with sufficient water to cover it, season it and simmer till thoroughly done, thicken the gravy with prepared barley, and flavor it with lemon pickle, or capers; it should be slightly colored with saffron, and celery sauce may be served as an accompaniment, or the mutton may be served on a fine purée of turnips.
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MUTTON CUTLETS.
Have a neck of mutton, cut the bones short, and remove the chine bone completely; cut chops off so thin that every other one shall be without bone, trim them carefully, that all the chops shall bear the same appearance, then flatten them well; cover them with a cutlet preparation, and fry of a delicate brown; a fine purée of any vegetable that may be approved, or any sauce that may be selected, should be served with them; they may be arranged in various ways in the dish, either round the dish or in a circle in the centre, so that the small part of the cutlets shall almost meet; if the latter, the purée should garnish round them instead of being in the centre of the dish.