Chapter 4, Nos. 1–32.

MUTTON.

No. Page.

Baked Mutton Kidneys 19 71

Breaded Lamb Roast 28 75

Broiled Breaded Mutton Chops 15 70

Irish Stew. Mutton Cutlets in all kinds of Vegetables and 18 71

Potatoes

Lamb Crown Roast 32 76

Lamb Roast 27 74

Lamb Stew 30 76

Larded Saddle of Mutton, Mock Venison 7 67

Leg of Mutton, English Style 1 65

Leg of Mutton in Milk 2 65

Leg of Mutton with Red Wine 3 66

Mutton Chops with Potatoes 16 70

Mutton Cutlets Broiled 14 69

Mutton Cutlets or Chops 13 69

Mutton Kidney Pudding 20 72

Mutton or Lamb Ragout 29 75

Mutton Pie 25 73

Mutton Prepared. Simply 26 74

Mutton Ragout 21 72

Mutton Roast Salad 24 73

Mutton Steak 12 69

Mutton Stew 6 67

Mutton Stew with White Cabbage 11 69

Mutton Tenderloin 9 68

Mutton with Pickles 23 73

Mutton with Potatoes 22 72

Plain Ragout of Mutton or Lamb 31 76

Roasted Leg of Mutton with Champignons 4 66

Saddle of Mutton a la English Style 8 68

Stewed Mutton Cutlets 17 70

Stewed Rack of Mutton 10 68

Stuffed Roasted Leg of Mutton 5 67

The Art of German Cooking and Baking Revised and Enlarged Edition · 第 4 / 26 章