COLD MUTTON.
Served cold, à la Vinaigrette.—A shoulder of mutton, roasted or baked, after being boned, makes a handsome dish served cold. Cut any piece of cold mutton that you may have, in thin slices, as evenly as possible. Place a paste-cutter, about an inch and a half in diameter, in the middle of an oval dish; then place the slices of meat all around the dish, one slice lapping over another; the dish being oval, the slices of meat will touch the paste-cutter on two sides, but there will be two empty places on the two other sides, which you fill with hard-boiled white of egg chopped fine, and hard-boiled yolk of egg chopped fine also; they must not be mixed, and the yolk must be farther from the paste-cutter, the white touching it. Put a string of chopped yolk of egg all around the meat, and outside of it one of chopped white of egg around the yolk, and one of chopped parsley around the white. Remove the paste-cutter, and put a rose, or two or three pinks, in its place, or a small bunch of violets. Place one or three capers on each small heap of yolk of egg that is on the middle of the dish, and also some capers here and there on the string of white of egg.
Place a rose at each end of the dish, as indicated in the cut opposite; six radishes around the dish, also as indicated in the cut, and you have a dish as sightly as can be made, and an excellent one, too. Serve with the following sauce in a boat or saucer: Put in a bowl half a teaspoonful of mustard, a little pepper and salt; then pour one or two tablespoonfuls of vinegar on, little by little, beating with a fork at the same time; again, three or four tablespoonfuls of oil, and in the same way; and when the whole is well mixed, serve.
A, two roses, one at each end; B, six radishes around; C, slices of meat; D, eggs; E, yolks of eggs; F, parsley.
SHEEP'S BRAIN.
Prepare, cook, and serve as calf's brain.