Carre De Mouton Roti - Roast Rack Of Mutton

Choose a well matured rack of mutton, trim it neatly, and make to each rib bone a handle. Tie the rack on 4 or 5 different places to make it retain its shape while cooking.

Pour over some dripping, season and roast in a well-heated oven, being careful not to scorch the chop handles.

Note. - To prevent scorching it is recommended to wrap the handles in oiled or buttered paper.

Carbonade De Mouton A La Nivernaise - Carbonade Of Mutton, Nevers Fashion

Bone a saddle of mutton, leaving the tenderloin attached as much as possible; cut the flap rather short; free the fleshy part from fat and sinews, and lard with thin strips of fat pork. Season, roll together and tie with a string; place in a braising pan lined with vegetables, brown lightly, and moisten with veal stock. Simmer for 2 hours; finish the gravy as explained for Braised Kernel of Veal. Dish up the Carbonade, and garnish with glazed carrots, pour around some of the gravy and serve the rest separate.

Note. - Carbonade of Mutton may be garnished with almost any vegetable garnish.

Noix De Mouton Piquee - Larded Kernel Of Mutton

Divide a leg of mutton into three parts, following the divisions ; free the kernels from the thin skin, and lard with thin strips of fat pork; cook in the same manner as Larded Beef Tenderloin, and serve with same garnishings.

Noix De Mouton Piquee Braisee - Larded And Braised Kernel Of Mutton

Proceed as above, and braise as indicated for Braised Kernel of Veal.

Serve with Soubise, puree of beans, of chestnuts, of celery with spinach, chicory or sorrel, or any fancy garnishing, as indicated under the heading of Garnishings.

Cotelettes De Mouton A La Provencale - Mutton Cutlets, Provencal Fashion

Trim some nice mutton chops, saute them on one side only and put them under a light press. Slice very fine 6 or 8 white onions, put them with a piece of butter to smother gently over a moderate fire, without allowing them to brown. When the onions are soft, add 2 gills of Bechamel sauce and bind with 2 or 3 raw egg yolks. Season with salt, pepper and nutmeg and put aside to get cold.

Trim the chops nicely, and cover the cooked side with the above preparation; smooth the surface, strew over some grated Parmesan cheese, sprinkle over each a few drops of melted butter, place the chops in a buttered saute pan, heat well on the range, and finish to cook in a brisk oven.

Serve with tomato sauce flavored with a supcon of garlic.

Cotelettes De Mouton A La Reforme - Mutton Cutlets, Reform Club Fashion

Take some nicely trimmed mutton chops seasoned with salt and pepper, dip them in beaten eggs and breadcrumbs, to which add one-third part of finely chopped ham.

Fry the breaded chops in clarified butter to a nice color, and serve with the following sauce and garnishing:

Add to 1 pint of pepper sauce, 1 tablespoonful of currant jelly and an equal part each of finely shredded gherkins, truffles, smoked beef tongue and the white of hard-boiled eggs.

Note. - This entree was originated and first served by the famous Alexis Soyer, some sixty years ago, chef at the Reform Club of London.