Ingredients

  • A few mutton cutlets, a small cabbage
  • 1 or 2 carrots
  • 1 turnip
  • 1 or 2 potatoes, a small cauliflower
  • ½ pint of stock, butter, flour, salt and pepper, rye bread.

Method

Cut the vegetables in small pieces, and lightly colour in butter. Put them in an earthenware pot, add a thickening of a little butter and flour, add the cutlets, season well with salt and pepper and cover the pot with a paste made of rye bread and water. Put in a moderate oven for 1 to 1½ hours.

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