European and American cuisine

Spring-lamb Stew,— Three pounds lamb off the breast, 6 young white turnips, 2 bunches of young carrots, 1 pint of green peas, 1 quart small new potatoes, 3 white onions, lYs even tablespoonful salt, 1 even teaspoonful white pepper, 3 quarts boiling water. For dumplings : 1 cup flour, 1 of milk, 1 tablespoonful butter, 2 eggs, nutmeg, and salt. After cutting the meat into 2-inch sized pieces put it into a bowl, pour over sufficient boiling water to cover, let it lay for 2 minutes, drain it in colander, and rinse off with cold water. Place the meat in a saucepan, cover with 3 quarts boiling water, put it over the fire, add the salt and pepper ; peel and out the turnips into quarters, also the onions, scrape and cut the carrots into strips, add all to the stew, cover and boil Ys hour ; then add the well-cleaned potatoes and peas, boil until done. In the meantime prepare the dumplings. Boil 1 cup of milk with 1 tablespoonful butter, add 1 cup flour, stir until formed into a smooth paste, and loosening itself from bottom of saucepan ; remove from fire, mix the paste thoroughly with the 2 yolks, beat the whites to a stiff froth, add to the paste ; season with a little salt and very little nutmeg. Melt 1 ounce butter in a small saucepan, add 1 tablespoonful flour, stir 3 minutes, and add it to the stew. Gut with a small spoon dumplings from the paste, and drop them into the stew, cover and boil 5 minutes ; remove to side of stove, where it will stop boiling. When ready to serve, add 1 tablespoonful finechopped parsley. Ragout of Lamb. — — Out the meat from a shoulder of lamb into 1-inch sized pieces, season them with 1 tablespoonful seasoning J salt ; melt 2 ounces butter in a saucepan, add 2 fine-chopped onions, cook 3 minutes ; add the lamb, stir a few minutes ; cover, and let it cook slowly 20 minutes, then dust over 2 tablespoonfuls flour, stir 3 minutes; add 1 quart of meat broth or boiling water, stir again; then draw the saucepan to side of stove, and let it cook slowly till done. Serve on a hot dish with cooked vegetables in season. Haricot de Mouton. — — Out a shoulder of mutton or lamb into 1-inch pieces, about 3 pounds, season with 1 tablespoonful seasoning salt, mix seasoning and meat well together. Place a saucepan over the fire, with 2 fine-chopped onions, 1 ounce butter, 1 clove of bruised garlic, stir and cook 3 minutes; then add the meat, stir for a few minutes, cover, and let cook slowly 30 minutes. In the meantime melt 2 ounces butter in a small saucepan, add 2 tablespoonfuls flour, stir and cook 2 minutes ; add 1 quart of broth or boiling water, with a little beef extract, add a bouquet and 6 small onions, cook 5 minutes ; then add it to the meat, cook until done. Shortly before serving, remove the bouquet and every particle of fat. Dress the haricot on a hot dish, and garnish with cooked Lima beans and carrot balls.