Potted Mutton

1) Place the chops in a wide, high pot. Add water just to cover.

2) Add seasonings. Bring to a boil, then skim.

3) Lower the heat, cover and simmer until tender, about 45 minutes.

4) Arrange the chops on a serving platter.

5) Strain the cooking liquid. Chill, then remove the hardened fat.

6) Measure the stock and heat.

7) Soak the gelatin sheets in cold water (or sprinkle powdered gelatin over 1 dl (1/2 cup) of the stock) 5 minutes to soften.

8) Squeeze the sheets to remove excess water (disregard for powdered gelatin). Melt the gelatin in the stock.

9) Season with vinegar. Pour over the meat and chill.

10) To serve, garnish with lemon slices, tomatoes and radish roses. Serve with boiled potatoes and cream or tomato sauce. Enjoy!