Jardiniere is French for gardener; the made jardiniere always implies the use of a mixed lot of vegetables. There are jardiniere cutters to be bought which cut vegetables in various fancy shapes effecting a great saving of time.

Chop up the breasts and neck of lamb or mutton, stew until tender let boil nearly dry, skim, season and thicken the liquor that remains. Cut carrots, white and yellow turnips, Kohl-rabi or cabbage-turnips, leeks, onions and string beans, all or any of them, into dice or like peas with a scoop cutter, and boil until done, drain off and pour some Spanish sauce or light brown sauce to them. Serve the vegetables as a border in the dish with stewed lamb in the center.