[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.
PORK.
[246]. Pig's Tongue. Prepare and cook as for calf's tongue ([Art. 205]), and serve with a sauce piquante ([Art. 86]), or sauce ravigote ([Art. 110]), or sauce tartare ([Art. 112]).
[247]. Fillet of Pork à la Fermière. Take five small fillets of pork, divide them in two, shaping them alike, and put them in an earthen jar; peel and slice a carrot and an onion, put them in a frying-pan with a claret-glass of white wine, a clove of garlic, two bay-leaves, two branches of thyme, two cloves, four parsley-roots, a little mace, and a pinch of pepper. Boil them for five minutes, let them become cold, pour over your fillets of pork, and allow them to soak twelve hours; then drain off your fillets and put them in a saucepan with three quarters of their height of consommé (stock, [Art. 1]) and three tablespoonfuls of the liquid in which your fillets were soaked. Boil on a good fire for half an hour, drain them, keep them hot, reduce the liquid one half in which they were cooked, drain it, and serve with your fillets.
[248]. Boiled Pigs' Feet. Take eight pigs' feet, and, if raw, tie them securely in a cloth so as to preserve their shape, put them in a saucepan with half an ounce of salt, three cloves, three pepper-corns, three branches of thyme, three bay-leaves, a little mace, two parsley-roots, a sliced carrot, a wineglass of vinegar, and moisten liberally with water. Simmer gently for six hours, let them become cold in their liquor; remove the cloths in which they were tied, dip them in beaten egg, roll them thickly in bread-crumbs, broil them, and, when a deep yellow color, serve very hot. You may serve with them a sauce piquante ([Art. 86]).
[249]. Pigs' Kidneys Sautés. Chop two shallots and a small onion very fine, put them in a frying-pan with an ounce of butter, color them very gently, and add four pigs' kidneys cut in thin slices, a pinch of salt and pepper, and a little nutmeg; toss them for a few minutes without stopping, and, when they are almost done, add a teaspoonful of flour, which mix well with the kidneys, a sherry-glass of white wine, a tablespoonful of chopped parsley; mix all well together, and serve, without having allowed them to boil.
[250]. Sausage of Fresh Pork. Take a pound of lean pork and the same of fat pork; chop them very fine, adding half an ounce of salt, a pinch of pepper, a little nutmeg, a pinch of sage, a shallot and a teaspoonful of parsley, both chopped fine; mix all well together, and put this farce in the thin skin used for enveloping sausages, by means of a funnel; tie all together securely in several places, and broil them a fine light color, and serve. Flat sausages are prepared in the same manner.