Sheep's Trotters En Canelons

Take some sheep's trotters as above, and stew them in the same manner; but do not let them be over-done, as they are to be stuffed with a farce, which could not be done in the latter case. Introduce the farce a quenelles in' the room of the bones. When the trotters are well stuffed, put them between layers of bacon, and moisten them with a poele. Stew them for half an hour only, on account of the farce. Drain them, and mask them with a sauce well seasoned, either white or brown, according to your taste. As these are to be served whole, when you bone them, mind you do not injure the skin, for they would not hold the forcemeat that you must put in. Observe, that this is a most excellent dish, as well for the taste as for health. It is particularly good for weak stomachs.

Sheep's Trotters Fried

Are to be prepared in the same manner as the preceding. Make a marinade cuite, and leave the trotters in it to marinade. Then drain them, and dip them into a paste; fry them of a fine brown, and when well drained send them up, with parsley fried green in the middle.

For a marinade cuite, take carrots, onions, a little, parsley roots, a clove, a little thyme, a bit of bay-leaf, and a shalot, which mix together. Fry them a little, but not brown, in a little butter. When the roots begin to colour, moisten with half water and half vinegar; let the roots and vegetables get quite done; season with pepper and salt, and drain it through a silk sieve over whatever you may choose to marinade.

Sheep's Kidneys Broiled

Take some kidneys that have been kept for a while, cut them in two, and use a small skewer to keep them open, in imitation of two shells; powder them over with a little pepper and salt, dip them into a little melted butter, and broil them just as you are going to serve up. Broil the side that you have cut open first: when you broil the other side, the whole of the gravy issues on the upper part. Mind when you take them off the fire, that the gravy does not drop off. Have some parsley chopped very fine, mixed with fresh butter, the juice of a lemon, pepper, and salt; put a little of that mixture over each kidney, and send up to table in a hot dish.

N. B. - Kidneys are an excellent breakfast for sports-men, but are seldom sent up to dinner. They must be eaten directly, as they lose their goodness by waiting.

Leg Of Mutton, Farcie Or Stuffed

Take a leg of mutton, bone it without damaging the skin, cut off all the fat; then take some fat bacon, about one third of the quantity of the inside meat: chop the bacon and the meat together, season the whole well, with chopped parsley in the farce, or force-meat; next stuff the skin of the leg of mutton, sew it underwise, wrap the whole in a cloth, and braize it as a gigot de sept heures. Drain it a short time before you serve up, in order to be enabled to take off the packthread. Then glaze and serve up with the Lyonaise. The Lyonaise is as follows : take one quart of white haricot beans, put them into soft water for three hours, then put them into cold soft water, to boil with a very small bit of butter; when done, mince one very large white onion, and fry it in half a quartern of fresh butter; when the onion is well done, put to it a spoonful of flour, moisten with some good gravy, and leave the flour to be well done; then put a few haricot beans with it, and rub it through a sieve or tammy; after this drain the haricot beans well, and put them into that puree, well seasoned with salt and pepper.