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Remarks:

No. 26—MUTTON PIE PREPARED SIMPLY.

The preparation of this pie is just the same as in No. 25, but instead of oysters and champignons, take raw, very thinly sliced potatoes.

No. 27—LAMB ROAST.

Quantity for 6–8 Persons.

 6 lbs. of lamb quarter

 Salt, pepper

 ½ lb. of butter

 ½ pt. sour or sweet cream

 2 tbsps. of lemon juice

 1 cup of water

 1 tbsp. of flour

Preparation:

For the gravy, stir into the butter some flour and a little water and cook (if necessary) a while longer. Serve the gravy with the roast after straining.

No. 28—BREADED LAMB ROAST.

Quantity for 6 Persons.

 4 lbs. of lamb quarter

 Salt, pepper

 2 eggs

 Finely sifted roll crumbs

 1½ cups of sour cream

 1 tbsp. of flour

 1 tbsp. of lemon juice

 1 cup of water

 ½ lb. of butter

Preparation:

For the gravy, stir 1 tablespoonful of flour into the butter, add water, cook and strain. You can also add chopped champignons.

No. 29—MUTTON OR LAMB RAGOUT.

Quantity for 6 Persons.

 3 lbs. of mutton or lamb

 ⅛ lb. of butter

 Salt