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Mutton Stew

Take two pounds of mutton, the breast or one of the inferior parts will do as well as a prime piece. Put in an earthenware pan a lump of butter as big as an egg, and let it color. Cut the mutton in pieces and let them color in the butter, adding salt and pepper, a few onions or shallots. When all is colored, add at least a pound of turnips, cut in slices, with about a pint of water. Let it boil up till the turnips are tender. Then add two and one-half or three pounds of potatoes; salt and pepper these, but in moderation, if the meat has been already salted and peppered. Add some thyme and bay-leaves, and let them all cook very gently till the potatoes are tender. When these are cooked, take out the pieces of meat, mix the turnips and potatoes, so as to make a uniform mixture; then place the meat on the top of the mixture, and serve it. N.B. It is necessary to watch the cooking of this dish very carefully, so that you can add a little water whenever it becomes necessary, for if one leaves the preparation a little too dry it quickly burns.

Hoche Pot Gantois (For eight or nine persons) Take one pound beef, one pound salt pork, and one pound mutton; cut into pieces about three inches by two, let it boil, and skim. Take two or three carrots, one large turnip, one large head of celery, three or four leeks, a good green cabbage, cut in four, the other vegetables cut into pieces of moderate size, not too small; put them in with the meat, and see that they are first covered by the water. Let it boil for three to four hours, and three quarters of an hour before dishing, add some potatoes cut in pieces. To dish: Place the meat in the center of a flat dish, and the vegetables around; serve the liquid in a soup-tureen. This dish should be eaten out of soup plates, as it is soup and meat course at one time.