It is necessary to observe to the junior cook, that almost every thing which is made with mutton, may be made also with lamb; with this only difference, that lamb being the tenderest meat, it requires less doing. If you make haricot of lamb, you must sautez the cutlets first, and then boil them in the sauce of haricot (See Haricot): the epigram is always made with lamb, as it requires a blanquette in the middle of the chop. Mutton is too highly coloured for it.

Another, And A Much Better Method Of Preparing Cutlets & La Soubise

Cut the mutton chops a little thicker than when you wish to broil them. Pare them nicely, and put them into a stew-pan, where they may all lie flat Put an onion or two, a few carrots tournees, a little salt, a bundle of parsley and green onions seasoned, four or five spoonfuls of good consomme*, and sweat the whole till it is entirely done. Then take out the roots, put in a little glaze, and reduce over a large fire. When entirely a glace, lay them on a cover to drain the fat, and serve up before they can get dry. This method is preferable to the other. You must not in either case lard your chops with bacon.

Cotelettes A La Maintenon

Pare the chops as in No. 3. Chop fine some sweet herbs, such as parsley, shalots, and mushrooms, which fry in a little butter. When they are done, fry the chops a little in that seasoning till nearly done, let them cool, then wrap them up in paper, and broil them over a slow fire. This entree I cannot much approve of, on account of the greased paper which is to appear at the table. But some persons like them.

The Inside Filets It La Marechale

The inside fillets of mutton are to be taken off from under the sirloin; take off all the fat; flatten the fillets with the handle of your knife, and dip them into crumbs of bread and salt and pepper, and then into clarified butter, and crumbs again. After having broiled them of a fine colour, sauce them with the marechale. The marechale for this is tarragon vinegar reduced in a small stew-pan, and moistened with three or four spoonfuls of Espagnole sauce, and a little Cayenne pepper.

The Inside Fillets Marinaded

You must have the fillets of four saddles of mutton, which of course produce eight filets mignons. Lard them in the same manner as fillets of rabbits, next pickle them in a marinade crue, such as thyme, parsley, bay-leaves, onions, salt, pepper and vinegar. When they have been lying for two or three hours in this marinade, mark them in a saute-pan between two layers of bacon, and bake them. When done, glaze them, and serve them up with a poivrade under them. Observe, that this entree is only to be served in a family, where you give saddle of mutton to the nursery, or to the servants; in that case, you take off the inside fillets. You may leave the fat to the saddle, and only take off the fillets.

The Inside Fillets With Puree Of Sorrel

These are to be pared and larded as in No. 10. Mark them as a fricandeau, by which is meant, that you must make a bed of roots in a stew-pan; these you cover with a second bed of layers of bacon; then lay the larded fillets on the bacon, and powder them over with a little salt.

Moisten but little. They only require one hour to be done, between two fires, one on the top, another at bottom. When they are done, reduce the liquor and put the fillets into that glaze. Serve under them the puree of sorrel.

N. B. - They are also sent up with endive, or with the Soubise, or Macedoine.

Necks Of Mutton En Aigrettes

Take the best part of two necks of mutton, pare the fiillet, lard it as fricandeau; take off the upper skin of the flank: then take a piece of cold veal, or a piece of cold bouilli beef, which cut round, a little larger than your hand. Wrap this beef up in a very thin layer of bacon. Next turn the mutton with the larded fillets downwards, and the fat upwards: mark this in the same manner as the inside fillets with vegetables. When they are done, glaze them of a nice colour, then take out the beef and the bacon, and in the middle pour a Macedoine, or any other sauce.

The Neck Of Mutton With Parsley

Take the same two parts as above; after having taken off the bones, take off also the sinews, as if you were going to lard them. Have in readiness a few branches of parsley, quite green, with which you lard the fillet only, but very thick, for when well done the parsley is diminished consi-derably, as it gets dry. Before you split the mutton it must be marinaded in oil and salt, an onion cut into slices, etc. The oil makes the parsley crisp, and preserves its green colour. Send up with a poivrade, or an Espagnole. (See Sauces.)