From the canton of Bern. Put the mutton on to heat with the clear soup, the bay leaf spice, the onion and the carrot and cook it. Thicken the clear soup with flour mixed with white wine or must, season with salt, pepper and nutmeg. Refine the sauce with a little cream, butter and saffron of your choice. The sauce can also be made with
cream and egg yolk together. Serve with mashed potatoes.