Breast Of Beef, A La Flamande

Take that part of a breast of beef which contains the gristle, and season it the same as the rump. Put to it some carrots and turnips cut into the shape of corks, and some braized cabbage. When done, drain the vegetables, and dress them round the beef in the same manner as in the preceding article (the Rump). The sauce also the same. You should also have some small vegetables boiled to glaze, which spread over after having poured the sauce. This breast of beef may be sent up whole, the same as the rump, No. 1 and 2, garnished with glazed onions, cabbage and sausages, hochepot, petty patties a la Mazarine; lettuce glazed a l' Espagnole, artichoke bottoms ditto, cauliflowers, etc. etc.

Surloin Of Beef Roasted

The principal observation and direction required with regard to this article, is, that it is of all the parts the most delicate; and when the piece is very big, the fire must be more moderate, as it is very long before the middle can be warm. If your fire is sharp, the meat will be burnt on the outside, and quite raw in the middle. Another necessary observation is, that when you put the spit too low, the meat loses a great deal of the heat, receiving it only from the top : to keep down the colour, it is better to cover it with a few sheets of white paper, and uncover it only when the meat is nearly done.

Farm-Yard Turkey A La Montmorenci

Take a large fat farm-yard turkey: truss it up as if it were to be poele; dip the breast into boiling hot water to make it firm, which will enable you to lard it nicely; then braize it with a good fire on the cover of the pan, that the bacon may get dry and retain the glaze better when you glaze it. Take care not to do it too much; drain it, and serve up with a financiere of a fine light brown colour and well seasoned.

Capons A La Turque

Take two white capons, empty them, and put them into warm water that they may disgorge the blood, which would otherwise produce a great deal of scum. Have ready some rice which has boiled till soft in rich consomme, put this rice well seasoned into the body of the capons; then truss them, cover them with layers of bacon, wrap them up in paper, and spit them; they must be an hour roasting. When done, dish them with a garnish of soft rice, and a veloute for sauce.

Westphalia Ham A L' Essence

Take a small Westphalia ham, and trim it well. Be particular in sawing off the knuckle, in order not to break the bone into splinters. Keep it one day in water, to take out the brine, and boil it in plain water for four hours. When done, drain it, take off the rind, and give it a nice round form. Then put it in the oven for a few minutes to dry the fat, which otherwise could not be glazed properly. When quite dried, glaze it of a fine colour, and serve under it an essence. (See Sauces.)

* Observe, that the difference of ragouts is in their colour only; finan-cike is brown; Allemande, or Royal, or Toulouse, are white* In general, you must put white sauce with glazed entree, and brown with white.

A Roast Beef Of Lamb

Take the saddle and the two legs of a lamb, cut on the middle of each leg a small rosette which is to be larded, as also the fillets. Roast the whole, and glaze the larded parts of a good colour. In France we serve it up with maitre d' hotel, but in England you send up with gravy under it, and mint sauce in a boat.*

* The appellation of roast beef of lamb, must sound very extraordinary to an English ear, but the singularity of the name will be as nothing, when compared with the importance and necessity of the dish. At a very great dinner, it is essential to have some dish of magnitude. This one exhibits a very good appearance, And is truly excellent. I beg to recommend the trial of a maitre a' hotel under, as the butter, parsley, salt, pepper, and lemon-juice, agree well with the gravy of the meat ; those who make the expert-ment will certainly approve of it.

Leg Of Mutton Roasted

This joint is with reason the great favourite of an English epicure, and the one that makes its appearance oftener than any other at his table : the Welsh mutton is in very great repute; but I have frequently dressed some Leicestershire, equal to any mutton in the world. This joint does not allow of being covered with paper. It must be cut in the joint, that it may be bent round when put on the spit: this operation makes the meat carve better; as the sinews have been cut, they don't shrink, and the gravy remains more in the meat. A leg of mutton shews its goodness when the sinews are very small, and the back of it appears very brown: it is never in that state till three or four years old; and it must have that age to be in perfection.

The leg must be roasted by a pretty sharp fire, to keep the gravy round it.