604. Braized Leg Of Mutton, A La Soubise

Bone a leg of mutton, and lard it as in the foregoing case, stuff it with some quenelle force-meat, made with game, and secure the stuffing with twine. Then prepare the leg of mutton for braizing with a couple of carrots and onions, a head of celery, and garnished fagot, four cloves, and two blades of mace; moisten with two large ladlesful of common stock, cover these with buttered paper, then put on the lid. and set it on a moderate fire to braize gently for about four hours : taking care to moisten it frequently with its liquor. When the mutton is braized perfectly tender, take it up on to a baking-sheet with some of the liquor in which it has been braized, and put it in the oven to finish glazing. In the mean time strain off and clarify the remainder of the liquor, and keep it in a small bain-marie; and after having glazed the mutton brightly, dish it up on a bed of well-made Soubise puree of onion (No. 119), garnish round with potato croquettes, and send to table.

The clarified essence, after being reduced to half glaze, should be sent to table in a sauce-boat to be served with the mutton when carved; if poured round the mutton, it would mix with the Soubise sauce.

605. Braized Leg Of Mutton, A La Bretonne

Prepare and braize a leg of mutton as directed in the foregoing case; when clone, glaze and dish it up on a bed of white haricot-beans dressed a la Bretonne (No. 1186); garnish it round with a border of potatoes cut in the shape of large olives, and fried in butter, of a light color; ornament the bone with a paper ruffle, and send to table.

606. Braized Leg Of Mutton, A La Jardiniere

Bone and braize a leg of mutton according to the preceding directions; and when done, glaze and dish it up ; garnish it round with alternate groups of prepared small carrots, turnips, cauliflowers, French beans cut in diamonds, small new potatoes, cucumbers, asparagus-heads, and green peas - the whole, or any part of these, according to the season. Pour round the mutton some Espagnole sauce in which has been incorporated, after reduction, the clarified essence in which the mutton has been braized; put on a ruffle, and send to table.

Note. - In addition to the foregoing garnishes for braized legs of mutton, they may also be appropriately served with new potatoes a la Maitre d' Hotel, fresh haricot-beans, stewed peas, and a border of young carrots glazed, artichoke bottoms cut in quarters, and tossed in Allemande sauce, or with a Macedoine of vegetables (No. 143).,

607. Braized Saddle Of Mutton, A La Macedoine

Procure a well-covered saddle of mutton, and extract the spine-bone with the knife, without injuring the fillets, or perforating any part of the fat which covers them ; trim the tail end quite round, cut the flaps square, season the inner part of the saddle with pepper and salt, and having rolled up each flap or skirt piece, so as to give it a tight and neat appearance, secure its shape by passing some string round it several times. After this, the mutton should be prepared for braizing with carrots, onions, celery, garnished fagots, cloves, and mace; moisten with a sufficient quantity of good stock, to merely cover the mutton; place a buttered paper and the lid over all, set the braizing-pan on a moderate fire, and after it has boiled, let it continue gently braizing for about four hours - carefully basting it frequently with its own liquor. When it is done, take it up on to a baking-sheet, and put it in the oven to dry the moisture from the surface, preparatory to its being glazed ; then dish it up, and garnish it round with prepared small vegetables, such as carrots, turnips, cauliflowers, French-beans, cucumbers, asparagus-heads, small new potatoes, and green-peas: each separately tossed in a little Allemande sauce (after being first prepared in the usual manner, and the carrots and turnips boiled down in their glaze, as also the encumbers), pour some Alle-mande sauce round the saddle of mutton, and send to table.

Note. - Instead of saucing this remove with Allemande, Espagnole may be used, if preferred, or even the clarified and reduced essence in which the mutton has been braized ; but it is essential that the vegetables intended to be used for garnishing should be dressed with Alle-mande or Bechamel sauce.

Saddles of mutton prepared and braized according to the foregoing instructions may also be sent to table in all the varieties described for braized legs of mutton.