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Shoulder of Mutton, Etuvee, with Potatoes

Procure a small, tender shoulder of mutton. Carefully bone it all over, then cut the meat into as thin slices as possible and place on a dish. Season with two teaspoons salt, half teaspoon white pepper, adding one teaspoon chopped chives, half teaspoon chopped chervil, half bean finely chopped garlic and three finely chopped shallots. Carefully mix the meat with the ingredients and keep on the dish till required.

Finely mince three medium, raw, peeled potatoes; wash and drain well. Lightly butter a cocotte dish (earthen pan), cover the bottom with a layer of one-quarter of the potatoes, lightly season the potatoes with two saltspoons salt and a saltspoon pepper; arrange a quarter of the meat over the potatoes, well spread, then another quarter of mutton, and so on until all finished. Then pour in two gills boiling water, boil for two minutes on the range; then set in the oven to bake for one and a half hours. Remove and serve.