Recipe For Cooking Mutton Chops In Casserole

For this dish six or eight chops from the forequarter may be used. Sauté in butter or dripping until lightly browned, first on one side and then on the other. Put into the casserole on a bed of vegetables - an onion, one small carrot, and a turnip, cut into small pieces and sautéd to a golden brown; add broth or water just to touch the chops and also a little salt; coyer tightly and let cook until tender. About two hours will suffice. A few mushrooms are an addition to the dish. Dried mushrooms, soaked over night in cold water, may be used. Serve from the dish. Sauce thickened with roux may be used instead of the stock or water; or cornstarch diluted with water may be added just before serving. The chops and vegetables may be cooked without browning, and cucumbers, cut in balls or olive shape, may be added instead of the mushrooms. In this case, when the cucumbers are tender, thicken the sauce and add a generous half cup of cream.