MUTTON.
[230]. Sheep's Brains. Prepare and cook the brains as for calf's brains ([Art. 208]).
[231]. Sheep's Kidneys en Brochette. Take ten sheep's kidneys, remove all the skin which covers them, split them without cutting the sinew, pass a skewer through them, sprinkle a pinch of salt and pepper over them, and broil them on a good fire, taking care to turn them so as to broil on both sides; after which remove the skewer. Put two ounces of melted butter on a dish, a tablespoonful of chopped parsley, the juice of a lemon, mix all well together, and serve.
[232]. Mutton Chops à la Soubise. Take ten rib chops, season with pepper and salt, dip them in two ounces of melted butter, and cover them thickly with bread-crumbs; broil them, and, when they are well colored, serve them on a dish, with a sauce soubise ([Art. 94]). You may also serve them with a sauce Robert ([Art. 92]), or a tomato sauce ([Art. 90]), or with a macédoine ([Art. 416]) in the center.
[233]. Mutton Chops Sautés. Take ten mutton chops, which put in a frying-pan in which you have melted two ounces of butter; sprinkle them with a little salt and pepper, and cook them on a quick fire; four or five minutes will be sufficient. Serve with purée of turnips ([Art. 398]).
[234]. Mutton Chops à la Pompadour. Take ten mutton chops, which cook as described in mutton chops sautés ([Art. 233]); then let them become cold; peel and chop ten onions, which put in a saucepan with two ounces of butter. When colored lightly, add two tablespoonfuls of flour, a pinch of salt and pepper, and a very little nutmeg. Mix all well together and add about two sherry-glasses of cream. Reduce for about fifteen minutes, and then allow your mixture to become cold, then cover each chop with it on both sides; beat up four eggs, into which dip the chops and cover with bread-crumbs; again dip them in egg, and again cover with bread-crumbs and a few drops of melted butter. Send them to the oven, and, when a bright yellow color, serve them with a purée of French chestnuts ([Art. 442]) in the center.
[235]. Mutton Chops en Crépinette. Put eight mutton chops in a frying-pan in which you have melted an ounce of butter, adding a pinch of salt, pepper, and nutmeg; when the chops are colored on both sides, take them out and let them become cold. Chop fine three quarters of a pound of sausage-meat, add eight mushrooms, a little parsley and sage, all chopped fine; mix all together, and cover your chops on both sides with the farce, and wrap up each chop with the caul of pork. Send them to a gentle oven on a buttered pan, and, when well colored, serve with a tomato sauce ([Art. 90]), sauce piquante ([Art. 86]), or sauce ravigote hot ([Art. 111]).
[236]. Breast of Mutton. Take two breasts of mutton, which put in a saucepan with a quart of consommé (stock, [Art. 1]) and a quart of water, an onion and a carrot cut in slices, three bay-leaves, four cloves, three branches of thyme, two cloves of garlic, and four parsley-roots, and boil gently for two hours; then drain them and put them between two dishes, with a weight on top to flatten them; when cold, cut them oval, dip them in two beaten eggs to which you have added an ounce of melted butter and a pinch of salt and pepper. Sprinkle them thickly with bread-crumbs and a few drops of melted butter, and send to the oven; when well colored, serve with a sauce piquante ([Art. 86]).
[237]. Sheep's Feet à la Poulette. Split in halves a dozen scalded sheep's feet, and proceed as for calf's feet à la poulette ([Art. 215]); serve very hot.
[238]. Roast Leg of Mutton à la Bretonne. Take a leg of mutton of about six or seven pounds; put it to roast, taking care to baste it from time to time; an hour and a quarter is sufficient to roast it. Put in the oven six onions without being peeled, and, as soon as they are done, peel them and put them in a saucepan, with a pinch of salt, pepper, and nutmeg; add to them half a pint of Spanish sauce ([Art. 80] ), which reduce fifteen minutes, strain, and serve with your mutton.
[239]. Boiled Leg of Mutton. Take a leg of mutton of about six pounds and place in a saucepan with a sliced onion, a carrot, three bay-leaves, three cloves of garlic, three branches of thyme, four cloves, six parsley-roots, an ounce of salt, and enough water to cover them. Boil for an hour and a half, and serve with a sauce béchamel ([Art. 83]), to which add some chopped parsley or capers.
[240]. Roast Saddle of Mutton. Take a medium-sized saddle of mutton, cut the flaps square and roll them up, tie some twine around the saddle, so as to give it a neat shape, season with salt and pepper, and roast it for three quarters of an hour; remove your twine, and serve with some currant jelly.
[241]. Leg of Mutton en Venaison. Take a medium-sized leg of mutton, from which cut the knuckle-bone at the second joint and put it in an earthen jar with two sliced onions, a carrot, six bay-leaves, six cloves of garlic, ten cloves, ten pepper-corns, six branches of thyme, six parsley-roots, a teaspoonful of pepper, and a pint of vinegar. Let your mutton remain in these ingredients three days, and stir every six hours; then take it out of the earthen jar, roast it, and serve with a sauce poivrade ([Art. 95]).
[242]. Irish Stew. Take four pounds from a breast of mutton, take off the skin and the fat, cut it in medium-sized pieces, which put in a saucepan with three pints of water, half an ounce of salt, a pinch of pepper, and a very little nutmeg. When beginning to boil, skim all the grease off carefully, add two carrots and two turnips cut in slices, six medium-sized onions peeled, and some branches of parsley, inclosing three cloves, one clove of garlic, six pepper-corns, two bay-leaves, two branches of thyme, and tie all together. Boil an hour and a half. Peel and cut in pieces eight potatoes, boil them, and add them to your stew. Mix two ounces of flour in a little water, making a smooth, soft paste, and pour it over your stew, stirring constantly. Boil ten minutes, remove the bunch of parsley, and serve. You may put a tablespoonful of chopped parsley over your stew if desired.
[243]. Shoulder of Mutton farcied. Bone a shoulder of mutton, take out a portion of the meat without breaking the skin, remove the sinews and chop the meat with half of its weight of fat salt pork, and an ounce of ham; when chopped very fine, add a medium-sized onion also chopped fine, and four ounces of bread-crumbs which you have soaked in consommé ([Art. 1]) and then pressed almost dry, an egg, and a pinch of salt, pepper, and a very little nutmeg. Mix all well together, and place this farce in the inside of your shoulder. Roll up and sew together with a larding-needle; then put it in a saucepan with a sliced onion and carrot, two bay-leaves, two branches of thyme, one clove of garlic, three cloves, and three pepper-corns. Moisten three quarters of its height with consommé (stock, [Art. 1]) and a claret-glass of white wine. Put it in the oven for two hours, basting it from time to time with its liquor. Drain your shoulder of mutton, reduce its liquor one half, skim off the grease, and serve it on the same dish with the mutton. You may serve with this a purée of turnips ([Art. 398]), purée of peas ([Art. 446]), or various other vegetables.
[244]. Epigramme of Lamb. Put a breast of spring lamb in a saucepan with enough consommé ([Art. 1]) to cover it. Boil gently for an hour and a half; place it between two dishes, with a weight on top; when cold, cut it in the shape of chops and dip in two beaten eggs, to which you have added a little salt and pepper; then roll them in bread-crumbs and send them to the oven in a pan, with a little melted butter on top. Put eight lamb chops in a saucepan with half an ounce of butter, a little salt and pepper; color them on both sides. Remove your breast of lamb from the oven, and serve together with the chops, in a circle, first a breast of lamb and then a chop, and some asparagus ends or macédoine ([Art. 416]) in the center.
[245]. Breast of Lamb, with Asparagus. Prepare two breasts of spring lamb as the foregoing, serve them in a circle on a dish, with a garnish of green asparagus ends in the center; then take the green ends of about two bunches of asparagus, boil them very tender, adding a little salt; drain them, and add them to half a pint of very hot Allemande sauce ([Art. 81]), a pinch of sugar, and nutmeg, which pour around your breasts of lamb, and serve.