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No. 6—MUTTON STEW.

Quantity for 8 Persons.

 5 lbs. of leg of mutton

 ½ tbsp. of caraway seeds

 Salt

 1 large onion sliced

 ½ carrot

 ¼ parsley root

 Water

 A thin white cloth

Preparation:

No. 7—LARDED SADDLE OF MUTTON, MOCK VENISON.

Quantity for 6 Persons.

 6 lbs. of saddle of mutton.

 ⅛ lb. of butter

 ⅛ lb. of bacon for larding

 ½ pt. sweet or sour cream

 A few drops of lemon juice

 1 tbsp. of flour

 Salt, pepper

Preparation:

No. 8—SADDLE OF MUTTON A LA ENGLISH STYLE.

Quantity for 6 Persons.

 6 lbs. of saddle of mutton

 1 pt. of water

 Salt, pepper, soup greens

Preparation:

For the gravy, take 1 tablespoonful of flour, stir it into the drippings and add ¼ cup of cream. Skim the gravy. You can also serve a peppermint sauce as in No. 1. A Bearnaise gravy is nice too.

No. 9—MUTTON TENDERLOIN.

Quantity for 4 Persons.

 2 mutton fillets

 ⅛ lb. of bacon

 Salt, pepper

 3 tbsps. of butter

 ½ tbsp. of flour

 1 cup of water

 Juice of ½ lemon

 2 tbsps. of white wine

 Bouillon

Preparation:

No. 10—STEWED RACK OF MUTTON.