A carbonado or loin is the end of the rack (Fig. 335), from where the cutlets begin as far down as where the tail begins. Chop off entirely the chine bone without detaching the minion fillet, remove the skin covering the large fillet over its entire outside surface, and lard the meat with medium lar-dons (No. 3, Fig. 52). Roll over the flap, tie it with six rounds of string, forming a knot at each round, and then lay the meat in a saucepan lined with slices of fat pork, veal, ham, cut up vegetables, a garnished bunch of parsley and allspice, salt it over lightly and wet it with a beef stock (No. 194a ); let fall to a glaze, then remoisten to its height with white wine and stock; allow the boiling to continue for five minutes, then uncover the saucepan and place it in a moderate oven to finish cooking, being careful to baste it frequently with its own stock, having it finally assume a fine color. Glaze, untie, dress and strain and skim the liquid, reduce and serve it in a sauce-boat; garnish around the meat with a jardiniere garnishing (No. 677).

(1667). Carbonade Of Lamb A La Rambuteau 'Carbonade D'Agneau A La Rambuteau)

Bone entirely, or else remove the aitchbone only, from a loin of lamb: suppress all the fat and sinews, also the skin that covers the sirloin and lard with medium-sized larding pork (No. 3, Fig. 52) and season with salt, pepper and fine herbs; roll the flap over and tie. Line a saucepan with bardes of fat pork, lay the carbonade on top and moisten to its height with mirepoix stock (No. 419); and white wine boil, then simmer in the oven for two and a half to three hours: glaze, untie, dress on a long dish and garnish around with small glazed onions, mushroom heads and potato balls. Strain the stock, free it of fat and reduce it with as much veloute (No. 415), thicken with raw egg-yolks, fresh butter and lemon juice; strain it once more through a tammy, and use part of it to cover the garnishings, sending the remainder to the table separately.