Aspic en chaud- is composed of mutton cut in dice, froid à la juive with capers, and a rich anchovy sauce with aspic, set in moulds lined with tomato aspic, and served with a tomato salad, garnished with aspic. Bobotjes à are made of pounded mutton, curried, l'Indienne steamed in little moulds, and served with a curry sauce. Carbonade de is a stuffed and braised loin of mouton à la mutton, cut into little cutlets, and

Czarina served in a brown sauce with sultana raisins, chopped gherkins, and olives. These slices may be dressed with Piquante, Poivrade, or other sauce; or may be served cold en Mayonnaise, with a salad in the centre and Mayonnaise sauce.

Cassolettes à are little patty shapes of mashed l'Irlandaise potato, filled with minced mutton.

Chartreuse aux is a mould of spinach, the centre

épinards filled with minced or pounded mutton and brown sauce. Chaudfroid de côtelettes à l'aspic are mutton cutlets spread with forcemeat in a mound, coated with brown sauce, and served cold on a border of the forcemeat, garnished with aspic. à la Fermière, the cutlets are coated with Maître d'hôtel sauce with cream, and served cold, dressed in a crown with a salad in the centre. If coated with brown sauce, they are called a la Russe; or with sauces of two or three different colours, d la Pompadour.

Côtelettes de mouton

à la Bohémienne are cutlets soaked in marinade, breadcrumbed and broiled; served in a sauce of some of the marinade, with tomato and brown sauce, and currant jelly.

à la Bretonne are breadcrumbed and fried, and served with mashed turnips, or with a puree of white haricot beans.

à la Catalane are coated with a white sauce with minced ham and mushrooms, and grated cheese, and are served with a clear gravy.

à la Cussy are served in Bechamel sauce with chopped ham, mushrooms, and olives.

à la Dreux are served with mashed potatoes, and are garnished with chopped ham and gherkins.

à la Durcelle are put into paper cases, and baked in a rich brown sauce with chopped onions, mushrooms, and herbs.

à la Financière are braised, and served with Financière garnish.

à la Jardinière are served with a mixed vegetable garnish, and clear brown sauce.

à la Juive are coated with forcemeat, glazed, and served with a Macédoine garnish. à la Maintenon are split, stuffed with Duxelles sauce, broiled, and served with a Jardiniere or Financière garnish.

à la Marquise have a slice of ham laid on each cutlet, and veal forcemeat spread on it in a mound; they are sprinkled with breadcrumbs and browned, and served in white sauce with chopped ham. à la Milanaise are served with macaroni, dressed in white sauce with grated cheese.

Côtelettes de mouton

à la Napolitaine are served with Chevreuil sauce, garnished with strips of truffle, tongue and macaroni.

à la Nelson are coated with a tomato cream sauce, sprinkled with grated cheese and browned; served with any dressed vegetable.

à la Palestine are served with Jerusalem artichokes cut in little balls, and white sauce.

à la Pompadour are split, stuffed with Soubise sauce, and served with Financière garnish.

à la Prince de can be made with pieces of stewed Galles breast of mutton, cut in the shape of cutlets, breadcrumbed, and fried; served with a puree of turnips and gravy.

à la Provencale are coated with an onion sauce, breadcrumbed, with grated Parmesan mixed with the crumbs, and browned; served with fried potatoes. Served with Soubise sauce, they are a la Marseillaise.

à la Réforme are breadcrumbed, with chopped ham mixed with the crumbs, fried, and served with Réforme sauce. They may have a Réforme garnish in the centre.

à la Rothschild are spread with a purée of foie gras, and broiled in paper cases.

à la Soubise are stewed in stock with vegetables, and served with thick Soubise sauce.

à la Vicomtesse are coated with a sauce of stock with chopped ham and mushrooms, cream and yolks of eggs, breadcrumbed and fried; served with paper frills round the bones.

Côtelettes de mouton à la Viennoise are larded and braised, and served in a brown sauce with currant jelly. au Parmesan are breadcrumbed with grated Parmesan mixed with the crumbs, fried, and served with a cheese sauce. aux petites racines are served on a mashed potato border, with carrots and turnips cut in shapes, and brown sauce. aux pointes are served with a garnish in the d' asperges centre of asparagus cut up and dressed in white sauce. aux truffes are served in brown sauce, with truffles cut in slices. braisées aux are larded, braised, and dipped in navets aspic with Poivrade sauce; served cold, with dressed turnips and broken aspic. en robe de are covered with forcemeat, breadchambre crumbed and browned; served with gravy. panées grillées are breadcrumbed and broiled, and served with clear gravy. sauce tomates are grilled, and served with tomato sauce.

They are also served with any kind of dressed vegetable or puree of vegetable, or with Hollandaise, Italienne, Lyonnaise, Maitre d'hôtel, or other sauce. They are named after the sauce or vegetable with which they are served.

Croustade a la is a baked case of rice, filled with a

Turque preparation of minced mutton.

The same preparation is served in little balls of rice as Ballettes a la Turque. Croustades a la are pastry cases filled with mince,

Ménagère with poached eggs on the top.

Croustades a la are patties made of semolina filled semoule with mince in brown sauce.

Epigrammes de are cutlets from a boned breast of mouton a la mutton, half of them saute, and

Smyrne half breadcrumbed and fried; served in a sharp white sauce with raisins and pickled onions. Escalopes de mouton à l' Amcricaine are thin slices of mutton, generally of a round or oval shape, served with stuffed tomatoes, and a brown sauce. à la Bourgeoise are served with brown gherkin sauce. à la Galloise are served on croûtes of fried bread, with a ragoût of mushrooms and olives in the centre, and brown sauce. à l' Indienne are dressed in a curry sauce, and served with rice. à la Normahal are served with savoury tomato rice and a spiced tomato sauce. à la Palestine are served with a puree of Jerusalem artichokes. à la Thérése are served in a rich brown sauce with chopped ham and olives. aux fines herbes are cooked with butter, flour, stock, chopped mushrooms, and herbs, and are garnished with fried croûtons of bread. Filets, or Petits filets, de mouton à l'A/mcria are slices cut from the fillet or under part of the loin, larded and braised, and served with a compote of grapes. à la chasseur, are larded, soaked in marinade, and or au chevreui/ braised; served with Chevreuil sauce and French beans. à la Francaise are broiled, and served with fried potatoes. Mutton chops cut from the loin can be used for this dish. à la Macédoine are braised, and served with a Macedoine garnish.

Filets, or Petits filets, de mouton

à la minute are cooked in stock with bacon, and served in the sauce. à l' Orient are dressed with savoury tomato rice, and curry sauce with olives. aux champignons are served with mushrooms; aux

épinards, with spinach. Fricassee de mouton is a white fricassee of mutton with au riz rice.

Haricot de mouton is haricot mutton.

à l'Allemande, it is served in a sharp brown sauce with currant jelly and prunes. à la Vénitienne, in a brown sauce with stewed figs or dates. Kabobs a l' Indienne are little pieces of curried mutton, put on skewers with button onions and slices of tomatoes; served with rice and curry sauce. Navarin de mouton is another name for haricot mutton, but a Navarin should be served with turnips only, whereas for a haricot any vegetables may be used. Noisettes de mouton

à la Parisienne are little round slices from a neck or loin of mutton, dressed on croûtes of fried bread with slices of tomatoes, and served with Supreme sauce. à la Soyer are braised, and served in a brown sauce, with strips of ham, white of egg, and gherkin. à la Syrienne are served with savoury rice, and

Indian sauce with sultanas or raisins. They may also be dressed in many of the ways suggested for cutlets. Pâte d la Romaine is a baked mould of macaroni filled with layers of mince and macaroni. Pâtes de Cor- are Cornish pasties of minced mutton nouailles in a potato crust.

Petits pâtés a are patties filled with curried meat.

l'Indienne Petits pâtés a la are small covered patties filled with Windsor minced mutton in a brown sauce with chopped mushrooms. Pilau de mouton a is a mutton pilau - small pieces la Turque dressed with savoury rice cooked with spice, saffron, raisins, etc. Ragout de mouton

à l'Algérienne is stewed mutton, served with a compote of prunes. à l'Américaine is served with a puree of tomatoes. à l'Irlandaise is Irish stew.

à la Turque is served with rice and stuffed cucumbers.

Sheep's Brains as - Cervelles de mouton en caisses are cut in small pieces, baked in little souffle cases with Bechamel sauce, the tops sprinkled with breadcrumbs.

Sheep's Kidneys dressed as - Rognons de mouton

à la brochette are cut open, breadcrumbed, and broiled, and the hollow of the kidneys filled with a lump of Maître d'hôtel butter.

la Dufferin are cut in slices, saute, and served with brown caper sauce and fried potatoes.

à l'épictirienne are cut open, breadcrumbed, and broiled, and the hollows filled with Tartare sauce; served with devil sauce.

à la Princesse are slices saute, and served on a border of spinach with a rich brown sauce.

à la St. Georges are dressed in Espagnole sauce with truffles and oysters, and garnished with croûtons and slices of tomatoes.

Rognons de mouton

à la Vénitienne are cut in halves, fried in butter with chopped shallots, and dressed on a vegetable border, with a brown sauce with anchovy butter.

au vin de Cham- are cut in slices and served in a pagne white sauce with champagne, or other white wine, and mushrooms.

en ragoût are thin slices cooked in butter, with wine, flour, chopped mushrooms, shallot, etc.

sautes a l'oseille are slices sauté, and served with a puree of sorrel. Petits pâtés, or are little patties filled with sliced or bouchées, aux minced kidneys in white or brown rognons sauce.

Sheep's Tongues are served as - Langues de mouton

à l'Allemande, braised, and served with a compote of pears and brown sauce.

à la Bohémienne, stewed and served with currant sauce.

à la Boston, larded, braised, and served with a compote of cranberries, and Espagnole sauce.

à la Bruxellaise are stewed and served with Brussels sprouts.

à la Gasconne, braised, cut in fillets, and dressed in a brown sauce with chopped mushrooms and herbs, covered with breadcrumbs and browned.

au Parmesan are braised, and served in a cheese sauce.

braisées are larded, braised, and served in the sauce with capers.

en ragoût are stewed with bacon and vegetables.