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Lamb Bretonne

Serve hot thinly sliced roast lamb with Beans Bretonne. Soak one and one-half cups pea beans over night in cold water to cover, drain, and parboil until KIDNEY LAMB CHOP; RIB CHOP; FRENCH CHOP. - Page 214. CROWN OF LAMB, PREPARED FOR ROASTING. - Page 219.

SADDLE OF MUTTON AS PURCHASED. - Page 191.

ROAST SADDLE OF MUTTON GARNISHED WITH CIRCULAR PIECES OF TOAST, SMALL CIRCULAR PIECES OF CURRANT JELLY, RADISHES CUT TO REPRESENT FUCHSIAS, AND PARSLEY. - Page 219. soft; again drain, put in earthen-ware dish or bean pot, add tomato sauce, cover, and cook until beans have nearly absorbed sauce.

Tomato Sauce. Mix one cup stewed and strained tomatoes, one cup white stock, six canned pimentoes rubbed through a sieve, one onion finely chopped, two cloves garlic finely chopped, one-fourth cup butter, and two teaspoons salt.