Braised Larded Leg Of Mutton

Bone and stuff the leg of mutton as in the preceding recipe, then lard the outside with seasoned strips of bacon, place in brasiere with carrot, turnip, onion, celery, bunch of sweet herbs, cloves and mace, moisten with stock, braise and glaze, take up when done, reduce the remaining braise, strain and skim it; serve with onion puree at one end of the dish, potato croquette at the other, and send the sauce to table separate.

Braised Leg Of Mutton, With Beans

Cut off the shank, insert six cloves of garlic into the leg at different places, braise with vegetables and spices, take up when done, then reduce, strain and skim the braise. Meanwhile boil some navy beans; when done, drain, and mix them into a sauce of brown onion puree; serve the portions of mutton on top of a spoonful of the sauced beans, pour a little of the braise around and garnish with a few Parisi-enne potatoes.

Braised Leg Of Mutton With Vegetables

Bone the leg, season it inside with salt, pepper, nutmeg and thyme, sew up, braise with vegetables and spices, take up when done, reduce, strain and skim the braise; serve garnished with glazed young carrots, ' small whole new turnips, flowerets of caulifflower, green peas, points of asparagus, small new potatoes, quartered artichoke bottoms, a macedoine or jardiniere, stringless French beans (haricots verts), flageolet beans, new lima beans, stuffed cucumber, baked tomatoes, etc., etc. If when using any of the moistened garnishes by themselves, place it on the bill of fare as Braised leg of mutton with such and such garnish.

Rolled Shoulder Of Mutton, Oyster Sauce

Bone the shoulder; where the bone was, spread with oyster croquette mixture, roll up tight, tie closely with string, place it in a steamer and steam till done; serve in portions with white oyster sauce; or if after it has been steamed two-thirds done, take it up and finish cooking in a sharp oven, take out when of a deep fawn color and serve it with brown oyster sauce.

Boiled Mutton With Turnips

Use either the leg or the shoulder, boil it medium done in salted water with a few root vegetables; serve portions on a bed of mashed turnips, with caper sauce around the base.

Stuffed Breast Of Mutton, Sauce Robert

Lean breast of mutton, pocket made the entire length between the meat and rib bones, filled with a stuffing made of sausage meat mixed with minced onions, parsley, mushrooms and a few fresh breadcrumbs, sew up the opening, steam till done; serve in portions with sauce Robert.

Breast Of Mutton With Turnips

Lean breasts of mutton boiled tender in seasoned broth; when done, bones removed, pressed till cold and firm, then cut in strips, breaded, fried; served on a bed of mashed turnips with gravy round the base.

Rolled Stuffed Breast Of Mutton

Broad cut lean breasts of mutton, boned, spread with veal or chicken forcemeat, rolled, tied with twine, baked slowly in roast mutton gravy; served garnished with a jardiniere of vegetables.