European and American cuisine

When ready to serve, arrange the stew on a long dish. Mutton Stew à la Galizienne. — Select 2Ys pounds of lean mutton without any fat from the shoulder. Melt 2 ounces butter in saucepan, add y, cupful fine-chopped onion, 1 bruised clove of garlic, cook 5 minutes without browning ; season the meat with 1 tablespoonful salt, 1 teaspoonful pepper. Mix the meat and seasoning well together, add it to the saucepan, stir and cook 15 minutes ; add 2 fine-cut tomatoes and 3 pints of broth or water, cover and cook slowly 1 hour ; then add 1 cupful parboiled rice, cook 30 minutes (if necessary, add more water). Serve on a hot dish. Mutton Stew à la Jaworski.— Procure 2 necks of mutton, cut them into 2-inch pieces, place in a saucepan, cover with boiling water. Fry 2 ounces fine-cut larding pork light brown ; add Yj pint of fine-cut onions, cook 6 minutes ; season the meat with 1 tablespoonful salt, Y, teaspoonful pepper, add it to the saucepan, stir and cook 10 minutes ; then cover with boiling water, and cook 30 minutes ; add lastly 3 medium-sized sweet potatoes, peeled and cut into quarters, 1 pint of fresh shelled Lima beans and 4 mediumsized peeled potatoes cut into pieces, cover and cook till done. Melt 1 ounce butter in a saucepan, add 1 tablespoonful fiour, stir for a few minutes ; add it to the stew, cook a few minutes longer ; then serve on a warm dish, and garnish with 6 stuffed tomatoes. Mutton Stew with Dumplings.— Procure 2Y« pounds of meat from the shoulder, cut it into 2-inch pieces, place in a saucepan, cover with boiling water, cook 5 minutes ; then drain the meat and put it into cold water, let it remain a few minutes; drain once more, put the meat in a saucepan, again cover with boiling water ; add 2 even tablespoonfuls salt, Yt teaspoonful white pepper, also 6 small white onions, 8 whole peppers, and a bouquet, cover and cook slowly 2 hours ; then remove the bouquet and fat. Mix 1 ounce butter with 1 tablespoonful fiour, add it to the stew ; mix 1 pint of prepared fiour with Y« ounce of beef drippings or butter ; add 4 tablespoonfuls cold water, the yolk of 1 egg, and 1 whole egg. Mix this quantity together quickly, avoiding too much stirring, cut with a tablespoon small portions from this mixture, drop into the boiling stew, cover and boil 6 minutes ; then draw the saucepan to side of stove where it can not boil. Serve on a hot dish, arrange the dumplings in a circle around the edge of dish, sprinkle 1 tablespoonful fine-chopped parsley over. Boiled potatoes and string beans or stewed carrots may be served with this dish ; or serve without vegetables. Mutton Stew. — Cut 2Ys pounds of mutton from the breast or shoulder into 2-inch pieces, place them in a saucepan, cover with boiling water ; add 4 ounces salt pork cut into small slices, 3 onions cut into quarters, 1 tablespoonful salt, 1 even teaspoonf nl pepper, cover and cook 1½ hour ; then strain the broth through a sieve, remove every particle of fat. Return the broth to the mutton, add 1 quart of peeled potatoes cut into quarters, cook until the potatoes are done; mix 1 ounce butter with 1 tablespoonful flour, add it to the stew, cook until smooth, and serve.