Braized Leg Of Mutton, Otherwise Gigot De Sept Heures

Put the leg of mutton into a braizing-pan; trim it with a little veal, a few carrots, onions, and a bunch of parsley and green onions, properly seasoned. Cover the whole with thin slices of bacon, to prevent its being burnt. Let it stew for about four hours; then strain the liquor through a silk sieve; reduce it to glaze, and then glaze the leg of mutton which you send up, with glazed onions, or white beans a la maitre d'hotel, or a la Lyonnaise.

Leg Of Pork

Take the leg of a porket, and rub it over with salt, and put it well covered with salt also in a vessel, where it is to be left ten days. Then boil it in water, and send it up with green cabbage all round, and a peas-pudding which is made as follows:

Take a quart of dry peas, wash them clean, wrap them up in a clean towel, and throw them into the same vessel as the leg. When the peas are done, strain them through a sieve, put in a good' lump of butter, some salt, two eggs, and poach them, wrapped up in a clean towel, to make the pudding.

Fowls A La Mirepoix

Take a couple of white fowls, which empty and truss with the legs bent down. Then make a mirepoix in the following manner: take a few slices of ham, some rasped bacon, butter, salt, bay-leaves, parsley, and lemon-juice : let the whole fry white on a very slow fire. When the rasped bacon and butter are well mixed together, put the fowls into an oval stew-pan trimmed with layers of bacon, which moisten with the mirepoix and a spoonful of broth, to prevent their frying. They must stew for an hour * on a very slow fire ; then drain them well, and serve up an Espagnole, or a ravigotte.

N.B. - All voluminous entrees may be served as a releve (remove); as for instance, a large noix of veal a la hour-geoise, a large carte of veal garnished with vegetables, and, in short, whatever is of too great a magnitude for an entree.

* You must however proportion the time to the size of the fowl. A small one will of course require less time, as a very large one would demand more.

Boiled Turkey With Oyster Sauce

This is to be boiled in the same manner as in No. 18. (See Oyster Sauce, No. 94, page 39.)

Saddle Of Mutton Roasted

This joint is likewise a great favourite, and possesses a very delicate meat, particularly if carved in the proper way; the only objection is the great weight of the joint, considering how very little meat may be cut out of it; you must procure for this joint a proper skewer, give a little nick with the chopper to separate the bone near the tail, and put the skewer through; then tie the saddle on the spit, and roast it the same way as the leg, before a sharp fire, otherwise it is not so tasty.

To carve it well, you must make an incision about three inches along the bone, then cut it sideways as a cutlet; in this way the meat is better. Those persons who dislike the fat, may leave it on their plates. By this mode of carving, you may serve twelve people instead of six.

Saddle Of Mutton, Or Roast Beef De Mouton

The same preparation as above. This is sent up in particular cases only; when large dishes are wanted to cover a table of extraordinary magnitude, or to display the magnificence of the host.

Saddle Of Fawn, Or Chevreuil

The same as No. 26. When larded, put it into a very large vessel with salt, pepper, and onions cut into slices, parsley, vinegar, spices, etc. Leave it to pickle for two or three days, taking great care to turn it frequently on every side. Then roast it, and serve with a poivrade under it. Mind that the fillets and both legs must be larded.

Rump Of Beef Glazed

The rump is undoubtedly the best part of the beef, and particularly for French cookery; it is necessary to select for this dish, that which is most covered with fat; cut out the small fillet first; then take out the bone, and tie it round of a good shape; put it into the stock-pot in which you make the broth. When done, drain it a quarter of an hour before dinner-time, that you may trim it well and glaze it several times. Dish it with green parsley all round. It is necessary to observe, that as the best eating part is that which is most covered with fat, the cook must be particular in trimming the fat, and leaving only what is necessary to receive the glaze. The manner of cutting the meat is a great advantage to the savour; the cook must mark the place with chopped parsley, as was my constant practice when I had occasion to serve the rump of beef.

Several people braize the rump of beef, a practice of which I do not approve, as it gets too highly seasoned for people who have so many other things to eat. The sauces and garnitures that are served at the same time are sufficiently seasoned, without the beef being so likewise. Besides, the first method is the most economical, as the braized rump furnishes too rich a liquor to be used in delicate cookery. Moreover, when boiled in the common way, the rump is more wholesome, makes more broth, and therefore deserves the preference. However, not to disappoint such as might like it, I shall proceed to treat of.