(1625). Leg Of Mutton A La 0hipolata (Gigot De Mouton A La Chipolata)

Select an eight pound leg of mutton, saw the handle off two inches below the joint, bone the loin end and pare well the fat; trim and round the end around the loin. Line a braziere (Fig. 134) with a layer of carrots and minced onions, adding the bones and parings from the meat, also a garnished bouquet; lay in the meat and moisten with beef stock (No. 194a) then cover the braziere and reduce till the liquid falls to a glaze; remoisten to three-quarters its height with more broth, let come to a boil, skim and set it in the oven to cook for three to three hours and a half, being careful to baste it constantly during this time. Remove the leg, strain the stock and return both it and the leg to the braziere with some square pieces of breast of pork fried in butter, mushroom heads, small onions fried in butter, roasted chestnuts and fried sausages (No. 754) having their skin suppressed; let the whole simmer slowly for one hour, skim off the fat, dress the leg ranging the garnishings tastefully around; pour the sauce over and serve.

(1626). Leg Of Mutton A La Reglain (Gigot De Mouton A La Reglain)

Bone a leg of mutton without opening, place it in an earthen vessel and pour over a cold cooked marinade (No. 114); marinate it for twelve hours, then lard the meat with medium-lardons (No. 2, Fig. 52) and lay it on a dish to coat over with lard; roast it and when it has attained a fine color, pour over its strained marinade and finish the cooking, keeping it basted at short intervals. Prepare some slices of tongue and cover each one with a croquette preparation made with sheep's brains, minced mushrooms, velcute sauce ( No. 415), chopped parsley, egg-yolks and fresh butter; dust with bread-crumbs, dip in eggs and fry. Dress and garnish the leg around with the slices of tongue, and serve with a separate marinade sauce (No. 496).

(1627). Leg Of Mutton A La Roederer (Gigot De Mouton A La Roederer)

Prepare and cook a leg of mutton on the spit, reserve carefully the dripping pan stock: half an hour before serving blanch half a pound of small macaroni for ten minutes, drain, and lay it in the dripping pan under the meat. Prick the leg with a trussing needle to let its blood fall on the macaroni. When the leg is cooked, drain and dress on a vegetable dish layers of the macaroni alternated with grated parmesan, and so on until finished; pour some clear gravy (No. -104) over into which a little tomato puree (No. 730) has been added. Dress the meat, garnish the handles with a frill (No. 10) and serve a little clear gravy separately.

(1628). Boiled Leg Of Mutton, Granville (Gigot De Mouton Bouilli A La Granville)

Saw oft' short the end bone of a leg of mutton, suppress all surperfluous fat. and weigh it. plunge it into a large soup-pot containing boiling, salted water, cover, and continue to boil until the leg is cooked, which will require fifteen minutes for every pound of meat. Boiled legs of mutton should always be cooked rare. Have already prepared a garnishing of carrot balls, three-quarters of an inch in diameter, blanched and cooked in beef stock (No. 194a); small boiled onions; olive shaped potatoes, boiled, drained and then rolled in a little fresh butter with chopped parsley and lemon juice, and cork-shaped turnips, blanched and cooked in beef stock: form a handle about two inches long by scraping the end bone clean. Dress the leg, glaze the surface and garnish around with clusters of the vegetables. Serve at the same time a buttered tomatoed veloute sauce (No. 415). Just when ready to send to table, arrange a paper frill (No. 10) on the end bone and serve.