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Stewed Shoulder of Mutton

Put a boned shoulder of mutton into a saucepan with a little broth, parsley, cloves, bay leaf, a small clove of garlic, a few carrots, turnips and onions, and salt and pepper to taste, and stew gently until thoroughly cooked. Remove, drain well, place it on a baking dish, pour over a little thick gravy, sprinkle with breadcrumbs. Mix the yolks of three eggs in a basin with a little oiled butter, spread it over the mutton, and cover again with breadcrumbs. Place it in a hot oven to brown, basting frequently with hot butter. Remove to a dish and serve with a little of the gravy strained and reduced.

Mutton Steak, Florentine Style Cut the meat off a leg of mutton in thick slices, rub each slice over with salt, pepper and grated nutmeg on both sides. Season some breadcrumbs with thyme, savory, cloves, mace, salt and pepper, and bind them with beaten yolks of eggs, then divide and mould the mixture into small balls; butter the edges of a pie-dish, line them with paste, and put in the slices of mutton, together with the balls, four chopped shallots, a little powdered sweet herbs, and two or three anchovies. Moisten with one-half pint each of claret and water, and put on top one-half pound of butter, broken in small pieces. Cover with puff paste, and trim around the edges, moistening and pressing them together. Bake in a hot oven, and serve while hot.