Sheep's Tails A La St. Laurent

Braize them in the same manner as those above; drain tbem and let them cool. Mind to give them a pleasing shape. Next brush them over with the yolk of an egg and dip them into crumbs of bread. Then dip them into clarified butter and crumbs of bread again. Put them into the oven till they are of a fine brown, if your oven is hot enough ; if not, broil and send them up with rich gravy, or an Italienne.

N.B -The entrees of mutton, from No. 17 to this last number, are not very frequently sent up to table in England, but in France they are held in high estimation. The tails are served in different ways, but the most commendable is with green peas, and purees of all sorts.

Mutton Cutlets A La Soubise

Take a neck of mutton, and cut the chops one by one without flattening them; cut off some of the flat bone at the extremity of the chops. Put them into a stew-pan with all the parings, together with the parings of the onions for the soubise. Season the whole well with carrots, a bunch of parsley and green onions, salt, and a very small quantity of spice, etc. throw in four or five spoonfuls of good broth, to braize them. When done, drain them, and let them cool. Strain the liquor through a silk sieve. Then reduce it to glaze. Next pare the chops nicely, and put them with the glaze. This being completed, dish them en miroton, and pour the soubise into the middle.

Some persons take two necks of mutton, cut two bones to each chop, lard them with bacon, and braize them as above; but mutton being in general fat, is better without being larded. With regard to the two bones, you must flatten them as above, for if they are too thick you cannot dish them well.

The Same With Cabbage Lettuces

The tongues are to be braized as above, the same as those you wish to cook in any way whatever. Take a dozen and a half of good cabbage-lettuces, wash them very clean, and blanch them. When they are cold, and you have squeezed all the water out of them, open them in two, take off the stalks, powder a little salt and pepper over them; then shut them and give them a good form; mark them in a stew-pan, surrounded with layers of bacon; moisten them with a little braize, or a poele, or any thing to give them a good taste; otherwise take the pot-top, with a little broth and salt. When the lettuces are quite done, drain them, and squeeze them in a cloth to extract the grease. Dish them en rosates, namely, a tongue, a lettuce, and so on successively. Put a large tongue in the middle, to improve the look of the rosate. Another time, cut the tongues in two, and dish them en miroton, that is, one half of a tongue, and a lettuce alternately. In this case, put a jardiniere in the middle, and mask * both the tongues and the lettuce with the Espagnole.

Sheep's Brains En Matelotte

Detach the brains from the head without breaking them, Put them into a large vessel with some luke-warm water; take off the skin and let them disgorge for two hours. When they are become quite white, boil them in water, vinegar, and salt; and when they are done, serve them up with a sauce that is called matelotte, which is to be made as follows. Have a good Espagnole, glaze some small white onions (See oignons braises) and a few mushrooms, in the sauce, together with a few cocks'-combs. Dish the brains in flowrets, with some bits of fine bread in the shape of a cock's-comb between each; then mask with the sauce, and let the ingredients, or ragout, be put in the middle. Observe, that any ragout of this sort must be well seasoned ; a little Cayenne is not amiss.

Sheep's Trotters A La Poulette

Take a dozen of sheep's trotters well scalded. Wash them in boiling water, and stew them in a blanc. (See a blanc calf's head.) When well done, take some sauce tournee well reduced, to help the thickening, into which you have put a little chopped and blanched parsley, with the juice of a lemon; then throw the trotters into this sauce after having them well drained. If you should happen to have no sauce tournee, make a little white rour, moisten it with good consomme, seasoned with a bunch of parsley and small onions, and a few mushrooms. Let this sauce stew on the corner, of the stove ; skim the grease, and after having reduced it to a proper state for the thickening to be thrown in, drain the sauce through a tammy, and put the trotters into it.