Mutton

Cannelon de is a loin of mutton boned, rolled, mouton and roasted or braised.

à la Polonaise is larded, rolled and braised, and served with stuffed mushrooms. à la Windsor is rolled and braised, and garnished with vegetables. A breast of mutton is dressed in this way.

Carbonade de is a loin boned, larded, and rolled mouton with forcemeat in the centre, braised and glazed; served with a dressed vegetable, Soubise or Piquante sauce, or a la Niver-naise, with stewed carrots. à la Sultane, it has a rich savoury stuffing with raisins or sultanas, and is served in a brown sauce with orange juice and chopped ham. As Faux Canard, it has a duck stuffing of sage and onions, and apple sauce is served with it.

Carré de mouton

à la Algerienne is a neck of mutton larded, soaked in marinade and roasted; served in brown sauce with some of the marinade and French plums. à la Dustan is roasted, and served with a purée of haricot beans. à l'lrlandaise is braised, and served with onions and potato croquettes. à la Nivernaise is boiled, and served with carrots and mashed turnips, and caper sauce.

Carré de mouton

à la Provencale is braised, spread with a puree of onions, breadcrumbed and browned, and served in a highly seasoned brown sauce.

à la Soubise is larded, braised, and served with

Soubise sauce.

à la Turque is stewed, and served with rice, garnished with raisins or sultanas, olives and tomatoes.

au chevreuil is larded, soaked in marinade and braised; served with Chevreuil sauce and potatoes cut in little balls.

au riz is cooked with rice, slices of onion and dice of ham.

bouilli is boiled; aux câpres, served with caper sauce.

rôti aux marrons is roasted, and served with chestnut sauce. Carrés de mouton are two necks roasted, put together

à la légumière like a saddle, and the space between filled up with mashed potato, garnished with other vegetables. Casserole de mouton is a mutton pudding baked or boiled in suet crust, or stewed with vegetables, etc., in a casserole dish.

à la Milanaise is dressed with macaroni; aux rognons, with kidneys. Epaule de mouton

à l'Espagnole is a shoulder of mutton roasted, and served with Spanish onions, and tomato sauce.

en ballon is boned, larded, made into the shape of a balloon, and braised. This is sometimes called en musette.

farcie is boned, stuffed, and roasted or braised; served with Piquante sauce.

Filet de mouton is the name generally given to loin of mutton. A mutton steak, broiled or stewed, is also called Filet.

à la Bordelaise is a braised loin, served in a brown sauce with wine and chopped parsley.

à la Bretonne is roasted or braised, and served with haricot beans.

à la Polonaise is soaked in marinade, braised, and served with stuffed mushrooms.

A loin may also be dressed in any of the ways given for neck of mutton. Gigot

à la Bosphore is a leg of mutton boned, stuffed with mushroom forcemeat, roasted, breadcrumbed and browned; served in a brown sauce with wine, currant jelly and sultanas.

à la Fermière is stuffed and braised, and served in a brown sauce with mushrooms, tomatoes and pickled onions.

à la Flamande is boiled, and served with carrots and mashed turnips. Served with caper sauce, it is sauce aux câpres.

à la Jardiniere is served with a Jardinière garnish.

à la Napolitaine is served with macaroni and Neapolitan sauce.

à la Polonaise is braised, cut in slices without severing them from the bone, and a stuffing put between each slice.

à la Provencale has garlic inserted into the leg; it is roasted, and served with Bretonne sauce.

à la Royale is larded and braised.

à la Russe is roasted, and the cooking finished in burning brandy, and is served with the gravy and brandy.

à la Soubise is served with Soubise sauce and potato croquettes.

de sept heures is boned, and stewed for seven hours with vegetables.

Gigot en chevreuil is larded, soaked in oil and roasted; served with Poivrade sauce.

farci is boned, stuffed and roasted; served with Robert or tomato sauce.

roti is roasted; d la Portugaise, it is served with Spanish onions.

Hanche de mouton rotie is a roast haunch of mutton.

d la Bohemienne is soaked in marinade, roasted, and served in a brown sauce with pickled onions, olives and currant jelly. A leg or neck of mutton is also dressed in this way. Pâte d l'Ecossaise is a sheep's head pie.

Pâte de mouton d is a mutton pie made with potatoes l'Irlandaise and onions, covered with potato paste

Poitrine de mouton

à la Milanaise is a breast of mutton boned, rolled, stewed with vegetables, bread-crumbed and browned; served on a bed of macaroni dressed with tomato sauce, and a brown sauce with currant jelly and marsala is served with it.

aux cdpres is braised, and served in Piquante sauce with capers. Quartier de presale is a fore-quarter of Southdown mutton. Served with haricot beans, it is d la Bretonne.

Selle de mouton

à l'Anglaise, or is a saddle of mutton roasted.

en broche à la Mirabeau is roasted, and served in Poivrade sauce with chopped gherkins and beetroot.

Selle de mouton

à la Polonaise. The meat of a roast saddle is cut out, minced, and put back again with brown sauce, etc., keeping the shape by a wall of mashed potatoes, it is sprinkled with breadcrumbs and browned. Dressed in this way, with a purèe of onions over the mince, and served with Soubise sauce, it is called a la Marseillaise.

au laver is served with laver and a brown sauce.

aux pruneaux is served with a compote of French plums.

à la venaison is hung a fortnight, roasted, and served in a rich brown sauce with wine.