Les Carbonades A La Jardiniere

Take a saddle of mutton, and cut off the skin that is over the fat without stripping the fillet Cut the saddle in two, and each of these two into three; braize them as the mutton d la Soubise; do not leave too much fat, glaze them of a nice colour, and serve them with the haricot, or the jardiniere, or endive, etc.

N. B- This entree, although frequently sent to table in France, is not often introduced in this country. It may be sent up with sorrel, or with any sauce whatever.

The Breasts Of Mutton A La Ste. Menoult

These are to be braized with carrots, onions, spices, etc. When they are well done, drain them. Take out the bones and let the meat cool between two dishes, that it may be kept flat. When cold, cut them into the shape of hearts, rounds, or into chops, just as you like. Brush them over with the yolk of an egg, and then dip them into crumbs of bread; next dip them into clarified butter, and give them another coat of bread crumbs. Put them into the oven to give them a fine brown, and serve them up with a sauce hachee, or an Italienne, or en haricot. This is also a common dish.

Musette Of Mutton With Endive

Take a shoulder of mutton that has been kept for some while; bone it without taking off the thin skin that is found near the joint; powder it over with a little pepper and salt. Then pass a piece of packthread round, as tailors do round a button, fasten the packthread, and mould the shoulder of mutton quite round. You must preserve the knuckle so that it may resemble a bagpipe. Braize it, and season it Well. After having drained and glazed it, send it up with either endive or sorrel.

N.B. - It may also be stuffed and larded, and a flowret larded in the top part, and sent up with white beans a la Lyonaise.

Hashed Mutton

When you know that you will have hashed mutton to make, be careful to keep some good gravy, then cut the skin off, and the sinews; leave as much fat as you can find in the inside of the leg; cut the meat into small flat bits, season with a little salt and fine pepper, spread a little fine flour over the meat, mix all very well, then moisten with the gravy; if you have no gravy, you must have a little broth and a small bit of glaze or portable soup; do not let it boil, for it will make the meat very tough.

Minced Mutton With Cucumbers

Roast a leg of mutton that has been kept for a long time, When under-done, let it cool; when quite cold, pare the sinews, skin, fat, etc. etc, next make a mince, which throw into the sauce with cucumbers a l' Espagnole. (See Sauces.)

Minced Mutton With Endive

This is to be prepared in the same manner as all other minces of mutton. Only observe that minces of black meat, as we call them, require brown sauces ; and that the meat must never boil a second time, as it would become tough.

Sheep's Tails With Puree Of Green Peas

Disgorge the tails in water to draw out the blood; next blanch them, and braize them in an old braize; other-wise they are to be seasoned with carrots, onions, spices, etc. When done, drain and glaze them. Then let them get a little! dry in the oven. Put the puree of green peas under them; the same if you use the puree of sorrel.

Paste For Frying, Or Batter

With regard to the batter intended for frying marinades, fritteaux, etc. put about four spoonfuls of flour into an earthen-pan, with a little salt, a little olive oil, and moisten with a sufficient quantity of water or good beer, that the paste may not cord. When the flour is well mixed, beat the whites of two eggs, which mix with the paste, and then put in, whatever you may wish to fry; let it be done instantly, however. This method is preferable to any other, except perhaps such as. may be recommended for artichokes, orlies, etc. etc. etc.

Sheep's Kidneys With Champaign

Are prepared in every respect as at No. 19, Entrees of Beef.

Leg Of Mutton Braized, Called Generally De Sept Heures

See Removes of Soup, No. 7, page 70.

Boiled Neck Of Mutton

Take from the best part of a neck of mutton, the skin and the bones, which are unsightly. Boil it for an hour and a half. Then send it up with turnips mashed with a little butter and cream.

Boiled Leg Of Mutton

The same as the above, only boil longer according to the size: and mind, not to boil it too fast, as it will be tough, and white; but if you boil it gently, it will be always good.