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 6 pepper-corns

 2 cloves

 1 bay-leaf

 ¼ carrot

 1½ qts. of water

 3 tbsps. of flour

 Juice of ½ lemon

 1 wineglass red wine

 ½ pt. can champignons

 5 truffles, chopped and peeled

 ½ tsp. of sugar

 ½ onion

Preparation:

For the gravy, take the rest of the butter, brown it with flour, add the strained mutton bouillon, the red wine, lemon juice, some of the champignon juice and boil slowly ½ hour. The gravy should be quite thick. Now put in the meat, champignons, truffles and spices and boil 15 minutes longer. Taste it for salt and spices. Serve on a hot platter, and garnish the rim with crescents of puff paste and small fried meat dumplings. The dumplings are prepared the same way as the Ox-tongue Ragout in No. 35, Chapter 2.

No. 30—LAMB STEW.

Quantity for 6–8 Persons.

 Head, liver, lungs and heart

 Salt

 8 whole pepper-corns

 1 onion

 1 bay-leaf

 ⅛ lb. of butter

 1 egg

 Roll crumbs

 2 tbsps. of flour

 Some herb vinegar

 2 cloves

Preparation:

When the tongue, heart and lungs are well done, cut them into cubes. All the meat is put into a pot. Season with salt, pepper and a piece of butter, pour in some bouillon and stew. Cut the meat off the head, season with salt and pepper, dip in egg and roll crumbs and fry in butter to a golden yellow. The same is done with the brains. The liver is cut into slices, salted, peppered, dipped in flour and also fried.