3½ lbs. mutton chops Salt, pepper 1 pt. cream or milk ⅛ grated onion 2 tbsps. of Parmesan or Swiss cheese ⅛ lb. of butter 2 lbs. boiled, chopped potatoes. 3 yolks of eggs Preparation: There should be 12 pieces of chops; salt and pepper them and fry them brown on both sides in butter. The boiled potatoes are pressed through a potato masher and mixed well with the remainder of the butter, which is creamed with the yolks of 3 eggs, salt, grated onion, cheese, cream and the rest of the butter which is left in the pan. Half of this mixture is placed into a casserole, the fried cutlets are placed on top and the remainder of the mixture put on to cover them. Then strew bread crumbs over the whole and small pieces of butter and bake in a medium hot oven for ½ to ¾ hour. Serve in the casserole. 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: The cutlets must be 2 inches thick. They are pounded and larded with bacon strips after the skin and fat have been removed from them, then peppered and salted and dipped in flour. Now they are quickly fried in butter and placed on a hot platter. 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: You can prepare the cutlets more simply by omitting the champignons and truffles and putting 4 tomatoes into the gravy. Strain the gravy. 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 Salt, pepper ¼ head white cabbage Preparation: The vegetables and potatoes are cleaned and peeled well and cut into small pieces. In an iron kettle, which has been buttered, the vegetables are placed in layers, then a layer of cutlets, seasoned with salt and pepper; on this a layer of potatoes and onions; repeat this twice, taking care that you do not season too highly with salt. Potatoes must be the last layer. Fill up with hot bouillon or water. Place a piece of butter on top. Stew or boil for 3 hours, well covered. No. 19—BAKED MUTTON KIDNEYS. Quantity for 6 Persons. 10 mutton kidneys 1 piece of butter Salt, pepper ½ tbsp. of mustard Grated rye bread