Haricot-beans, Peas and Broad-beans, cohered with butter.
Asparagus-heads, white or green, cooked and cohered with butter.
Celery, Endives, and Chicory, all braised. Brussels Sprouts, Cauliflowers, Broccoli
, etc.
Finally, the garnishes and modes of preparation termed: à l’Anglaise, à la Boulangère, Braisés, Mariné en Chevreuil
, which I give below for the leg and the shoulder, may be applied perfectly well to other large pieces of mutton.
[1303—LARGE COLD JOINTS OF MUTTON]
Refer to Cold Beef; in all cases keep the dishing simple.
The garnishing is optional.