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 ⅛ grated onion

 2 tbsps. of Parmesan or Swiss cheese

 ⅛ lb. of butter

 2 lbs. boiled, chopped potatoes.

 3 yolks of eggs

Preparation:

No. 17—STEWED MUTTON CUTLETS.

Quantity for 6 Persons.

 4 lbs. of mutton cutlets

 Salt, pepper

 Some bacon for larding

 ½ pt. of champignons

 4 truffles

 1 tbsp. of flour

 Some bouillon or water mixed with ½ tsp. meat extract

 2 tbsps. of butter

 1 small wineglassful of Madeira or red wine

Preparation:

For the gravy, brown the flour in the butter, add bouillon, wine, salt, and the cutlets. Cover and stew until done. ¼ hour before they are done, skim the fat off and add the sliced champignons and chopped truffles. Serve the cutlets and gravy on the same hot platter. It is best to warm the plates with such a dish.

Remarks:

No. 18—IRISH STEW.

Mutton Cutlets stewed with all kinds of vegetables and Potatoes.

Quantity for 6 Persons.

 3 lbs. of mutton chops

 1 head of Savoy cabbage

 5 kohlrabis

 3 small onions

 2 lbs. of raw potatoes

 Bouillon or water

 ¼ lb. of butter