teaspoonful of salt. Beat three eggs until light, stir them into the meat,
then turn the whole into the saucepan. Rub the bottom of the baking dish
first with a clove of garlic, then sprinkle over a tablespoonful of lemon
juice and put here and there a few bits of butter; put on this the
mixture, and bake in a quick oven twenty minutes. Serve in the dish in
which it is baked, and pass with it plain boiled rice.


Boudins

Chop sufficient cold cooked mutton to make a pint. Put a half cup of
stock, two tablespoonfuls of bread crumbs and a tablespoonful of butter
over the fire. When hot, take from the fire, add the meat and three eggs
well beaten; add a teaspoonful of salt and a dash of pepper. Put the
mixture into greased custard cups, stand in a baking pan half filled with
boiling water, and cook in a moderate oven fifteen to twenty minutes.
Serve with sauce Bechamel. The bottom of the cups may be garnished with
chopped mushrooms, capers, or chopped truffles, or dusted thickly with
chopped parsley.


Klopps

Chop sufficient cold boiled mutton to make a pint; add to it a half pint
of bread crumbs and sufficient white of egg to bind the whole together;
add a teaspoonful of salt and a dash of white pepper. Form into balls the
size of English walnuts; drop into a kettle of boiling water; pull the
kettle to one side of the fire where it cannot possibly boil, and cook the
klopps slowly for five or six minutes. When done they will float on the
surface. Lift, drain carefully, put on to a heated dish, pour over cream