Novorossiskai Baranina

• A few mutton cutlets, a small cabbage
• 1 or 2 carrots
• 1 turnip

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.