(1705). Leg Of Lamb A La Bercy (Gigot Dagneau A La Bercy)

Remove the thick loin and bone from a leg of yearling lamb and saw off the knuckle, remove about five inches of the meat to form a handle. Line a saucepan with fragments of fat pork, raw suet, roots, minced onions, and aromatics; lay in the meat, salt it over, and place on the fire for a few moments, turning it round; moisten to its height with light broth (No. 194a >. and let boil; continue the boiling process while skimming well the surface, then close the saucepan and remove it back to a slower tire in order that it continue to cook but much more moderately; it will take from three to four hours, and the liquid should then be reduced to two-thirds; drain the leg, lay it in a small, deep, narrow baking pan, also its strained and skimmed stock reduced to a half-glaze (No. 400) with Madeira and gravy (No. 404); put it in the oven to become a fine color while basting frequently with its own stock, then strain this off, remove all its fat and reduce; pour a third of it over the dressed leg, garnish it with a frill (No. 10), and serve separately a borde-laise sauce (No. 436), stirred into the remainder of the stock.

(1706). Leg Of Lamb A La Britannia, Or Green Sauce Or Caper Sauce (Gigot D'Agneau A La Britannia Ou Sauce Verte Ou Sauce Aux Capres)

Pare nicely a leg of yearling lamb, cut off the knuckle bone at the handle, remove about two inches of the meat from this to make a handle, scraping the bone clean, weigh the meat and plunge it into boiling water; let it boil for fifteen minutes for each pound and add to it salt, pepper a bunch of parsley garnished with thyme, bay leaf, clove of garlic, two cut carrots and four onions. After the leg is done, dress on a long dish, and trim it with a paper frill (No. 10), glaze the meat. Serve separately a well buttered espaguole sauce (No. 414). into which add lemon juice, mignonette and chopped parsley; garnish around with cauliflower boiled in salted water.

With Green Sauce

Prepare it exactly the same as for the above, and when the leg is dressed serve without garnishing and with a green sauce (No. 473) served separately.

With Caper Sauce

Prepare, cook and dress it as for the above; serve separately a caper sauce (No. 441).

(1707). Lamb A La Fearing, Kernel (Noix De Gigot D'Agneau A La Fearing)

Lift the kernel from a leg of yearling lamb, pare it exactly the same as a kernel of veal and then fry it in clarified butter, drain this off and moisten with Madeira wine and some veal blond stock (No. 423), putting in very little at the time, only adding it as fast as it becomes reduced. Dress, strain the gravy, and reduce it with brown sauce (No. 414) and Madeira. For the garnishing have medium-sized whole truffles, cooked fresh mushrooms, cocks'-combs and kidneys, all being cooked separately. Dress these in separate and distinct clusters, and cover them all with part of the sauce, serving the rest of it in a sauce-bowl.