The Swedish, French, American cook book

Select nice thin cutlets or chops of mutton; remove the fat and backbone; coat with a champignon sauce au jambon; put in a saucepan a tablespoon butter, two tablespoons flour, three-quarters cup of hot stock; then add one cup mushrooms (chopped very fine) and half cup grated ham; stir, and flavor with sherry, pepper and salt to taste. Cover the chops on both sides with this thick sauce. Leave on an oiled paper or table until cold. When cold, dip in egg and then bread crumbs and fry in very hot fat until golden brown on both sides. Arrange on a platter the form of a ring, put a paper frill on each. Serve, with fresh green peas in centre and Saratoga chips at side, as a meat dish for luncheon. Stuffed Roast Shoulder of Mutton Epaule de Mouton farcie et totie Wash the meat well and remove the bone, leaving about five inches of leg bone in; remove the shoulder blade; bone and stuff. Stuffing. To three-quarters of a pound veal take half pound sausage meat. Pass through machine six times with the whites of two eggs, then through a sieve. Stir on ice, adding half milk and cream, then pepper and salt and three tablespoons sherry, then little more milk and cream mixed; try in hot water and add milk and cream until suitable. Fill the shoulder; put together with a few skewers; put on a buttered pan, and roast in oven with some water, a little sherry, pepper, salt, onions, and carrots, about one hour (baste now and then) until golden brown. When done, lift it carefully on to a hot platter, remove the skewers, and glaze with a brown glaze. Remove the fat from the gravy, add half cup good stock, put on the stove; shake the pan; color with some kitchen bouquet; strain this gravy all around. This may be served with mint sauce or hot currant jelly, potatoes or green vegetables. Mutton with Mousse of Veal a la Macedoine Mou ton a la Mousse de Veau, a la Macedoine Take nice fillets of leg of mutton; put on a table; join one slice to another, pounding it well with the rolling pin or potato masher until nice and tender; then fill. Filling. To three-quarters of a pound veal take half pound sausage meat. Pass through machine six times with the whites of two eggs, then press through a sieve. Stir on ice, adding half milk and cream, then pepper, salt, and sherry, and then little more cream and milk mixed; try in hot water and add milk and cream until suitable. Garnish with truffles, Spanish pepper, tongue (or ham, if at hand); then roll; put on a buttered pan to roast for one hour with sherry, water, carrots, onions, salt, and pepper (baste now and then with the juice from the pan). When done, glaze with a brown thin glaze, put on a platter, and arrange macedoine vegetables around. Serve with caper sauce PORK (Pore) Roasted Suckling Pig Stuffed with Apples a la Perigueux Cochon de lait, farcie de Pommes, & la Perigueux Clean and wash a suckling pig and then stuff.