Mutton a la Cowley and Mutton Hochepot

Bone and remove carefully the skin, nerves, and fat from three necks of mutton, cutting the meat into three-eighth inch squares. Put into a saucepan the fragments, bones and parings taken from the necks, also a split knuckle of veal; moisten with eight quarts of broth, and put it on the fire in order to boil the liquid; skim, and add some carrots, turnips, bunch of celery, leeks, and onions, all minced up fine, seasoning with pepper, salt, and cloves. Boil slowly and uninterruptedly for two hours; then skim off the fat, and strain the broth through a sieve. Put six ounces of butter into a saucepan, with four ounces of one-eighth inch squares of onions; add four ounces of leeks cut Julienne shape, half a pound of carrots, half a pound of turnips, two ounces of celery, all being cut in three-sixteenth inch squares, and the meat from the necks previously prepared; moistening the whole with the broth, and cook for two hours. Then free it from fat, season and add a garnishing of small chicken quenelles (No. 154), shaped as large peas and a pluche of chervil. A supplementary garnishing may be added of rice, or of pearl barley.

For Mutton Hochepot, use the mutton the same as explained for the above, adding for each quart of broth, one pint of the puree of dried peas, and half a pint of puree of spinach. For all mixed clear soups, the consistency should be approximately after the soup is drained, two-thirds of liquid to one-third of solid matter, while for thick soups, three-quarters liquid to one-quarter solid.