shoulder in it. Add two big onions sliced, and a very large carrot also
sliced, thyme, bay-leaf, two cloves, pepper and salt, and, if you like
it, two garlic knobs. Let the shoulder simmer in this by the side of the
fire for three hours. Strain the sauce through a fine sieve, and then add
to it either a glass of good red wine or a little made mustard with a
teaspoonful of brown sugar.

[_Mme. Segers_.]



SHOULDER OF MUTTON

Put a handful of dried white haricots to soak over-night and simmer them
the following day for two hours with some salt. Rub your shoulder of
mutton with a little bit of garlic before putting it in the oven to cook,
and when it is done, serve with the haricots round it, to which have been
added a pat or two of butter.

[_V. Verachtert_.]



MUTTON COLLOPS

Take some slices of roast or boiled leg of mutton, egg them, and roll in
a mixture of breadcrumbs, salt, pepper, and a little flower. Fry till the
slices are brown on each side; serve with chipped potatoes.