(1651). Shoulder Of Mutton, Marinated With Cream Sauce (Epaule De Mouton Marinee Sauce A La Creme)

Bone the shoulder as far as half way down the shank bone; lard the inside of the meat with small lardons ( No. 2, Fig. 52), seasoned with salt and pepper, then set it into a vessel and pour over a cooked and cold marinade (No. 114), leaving it in for twelve hours. Line a saucepan with bards of fat pork and sliced carrots and onions; roll and tie the shoulder and lay it on top; moisten with a pint of stock (No, 194a), and when reduced to a glaze, remoisten and cook the meat to a fine color in the oven for three hours and a half; remove the shoulder, skim the fat from the stock, add one pint of cream to the stock, and let simmer for a few minutes; strain through a sieve and reduce to the consistency of a good sauce, adding to it a very little breadcrumbs; serve this at the same time as the shoulder.

(1652). Shoulder Of Mutton With Potatoes (Epaule De Mouton Aux Pommes De Terrel)

Bone two shoulders of mutton leaving on the handles only; suppress the sinews and skin from the inside meats, season and roll up lengthwise, sewing them well; put them into a small roasting-pan lined with fragments of salt pork, and pour melted butter over, and cook them till three-quarters done in a moderate oven, turning them over and adding a little water, should the fat threaten to burn. A few minutes before serving season with salt. Cut into medium slices some raw peeled potatoes; mince three or four white onions, and fry them with butter in a sautoir over a slow fire; when they begin to brown add the potatoes, season and fry together for seven or eight minutes. Remove the meat to lay it on a long earthen dish capable of going in the oven, set the potatoes around, and baste them, also the meat with the strained fat from the pan; let the shoulders cook in a moderate oven for twenty-five minutes longer, then dress and garnish the handles with paper frills (No. 10) and lay the potatoes around them.

(1653). Shoulder Of Mutton With Rice (Epaule De Mouton Au Riz)

Cut into small two inch squares a shoulder of young mutton; put them into a saucepan with hot butter, and let fry on a brisk fire until they take a color: season, and add a few spoonfuls of raw ham cut in dice, and a bunch of parsley garnished with one bay leaf, as much thyme and a clove of garlic. Fry all together for a few moments, then moisten to their heighth with stock (No. 194a), and half a pint of tomato sauce (No. 549); when the liquid has boiled for five minutes remove the saucepan on a more moderate lire, and when the meats are partially or three-quarters done, put in a sufficient quantity of rice corresponding to the volume of the third of the liquid; cook this rice for fifteen minutes, then set the saucepan into a slow oven to finish cooking both rice and meat. Pour the stew into a vegetable dish and serve.

(1654). Shoulder Of Mutton With Turnips (Epaule De Mouton Aux Navets)

Bone a shoulder of mutton keeping the shank bone on; remove all sinews from the inside meats as well as the fat. and lard with medium lardons (No. 2, Fig. 52); season with salt, pepper, and nutmeg, then roll it up and tie. Put some clarified butter in a saucepan with the shoulder. fry it to a fine color, then moisten with stock (No. 194a) or water, adding some medium-sized carrots cut in four, and two medium onions, a bunch of paisley garnished with thyme, bay leaf, and a clove of garlic, let simmer for two hours. Withdraw the carrots, onions, and parsley, and replace them by some turnips pared into olive or clove of garlic shape, and fried in butter with a little sugar; let the whole cook slowly for an hour and a half, making three and a half hours in all. skim off the fat, season to taste, and dress the shoulder with the turnips around, then reduce the stock, strain, pour part of it over the meat and serve what remains in a sauce-boat.