[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.