1½–2 lbs. of mutton roast or boiled mutton remnants Scant ⅛ lb. of butter 2 tbsps. of flour ¼ small onion, sliced 1 pt. thin gravy or bouillon ½ tsp. of meat extract Salt, pepper 1 clove ½ bay-leaf 1 tbsp. of wine vinegar 3 sweet-sour pickles 3 tbsps. of pickled pearl onions 1 tsp. of sugar Preparation: The cold, fried or boiled mutton is cut into small pieces. The butter and onions are browned, then flour stirred in. Add salt, pepper, cloves, bay-leaf, vinegar, sugar and bouillon or thin gravy and boil until quite thick. The pickles, cut into small cubes, and onions, are now put in, stewed a little while; add the pieces of meat, heat, but do not boil, then serve. If the gravy is too light, add some meat extract or sugar coloring. Fresh boiled, peeled potatoes go well with this dish. No. 24—MUTTON ROAST SALAD. Quantity for 6 Persons. 1 lb. mutton roast 2 yolks of eggs Salt, pepper Some wine vinegar 1 tsp. of mustard ½ pt. cream 4 mustard pickles 1 vinegar pickle 2 tbsps. of pearl onions 2 tbsps. of oil Preparation: Meat, pickles, onions, all this cut into small pieces and mixed well with the other ingredients, then garnished with hard-boiled eggs. No. 25—MUTTON PIE. Quantity for 6 Persons. 3–4 lbs. of mutton from the leg 1 qt. water ⅙ part of a small celery root 2 small onions Some salt 2½ tbsps. of flour Juice of one lemon 1 pinch of white pepper 3 doz. oysters ½ pt. can of champignons 2 tbsps. of chopped parsley 2 tbsps. of butter The Paste. ½ lb. fresh butter ¼ lb. lard ¾ lb. of flour 2 tbsps. of brandy 1½ glasses water Preparation: The meat is cut into pieces the size of cutlets, boiled until tender in 1 qt. of water, celery root, 2 small onions, salt. Cook 2 tablespoonfuls of butter and flour and add veal bouillon; then add lemon juice, salt and pepper, if necessary, boil a few minutes, but do not let the gravy get thick. The Paste: Butter and lard must be very cold. You may omit the lard and use more butter instead if you wish. Both are cut into the flour, the very cold water and brandy poured in and then stirred to a light paste and rolled out on a well-floured board. The butter must be visible all through the paste. Do not knead much. Roll out, line a baking dish with half of the paste, then put in layers of meat, oysters, then sliced champignons, chopped parsley, the gravy poured over the whole and then covered up with the other half of the paste in which make a few cuts, finish off the edge and bake in medium hot oven 1 to 1½ hours. Remarks: Leave some of the gravy, mix with oyster liquor and the juice of ½ lemon and serve with the pie. 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.