Loin of lamb, roasted, is to be prepared exactly as above described, letting it cook fifty minutes instead of an hour and three-quarters.
Loin of mutton is also to be roasted and served in the same way, but one hour’s cooking will be sufficient.
586. Grenadins of Veal, Purée of Peas.
—Cut into six pieces two pounds of lean veal from off the leg; extract the sinews, and lard the veal nicely on one side, using a needle for the purpose. Lay the pieces in a sautoire, with one carrot, one onion, and some scraps of pork, and let them brown together for six minutes. Season with a tablespoonful of salt, and moisten with a gill of white broth ([No. 99]). Put the sautoire into the oven, covering it with a piece of buttered paper. After thirty minutes, or when of a good color, remove, and serve with half a pint of hot purée of peas ([No. 49]) on the dish, the grenadins on top, and the gravy strained over all.
587. Grenadins of Veal à la Chipolata.
—The same as for [No. 586], only adding half a pint of hot chipolata garnishing ([No. 232]) instead of the peas.
588. Grenadins of Veal à la Sevigné.
—The same as for [No. 586], only decorating the dish with six bouchées Sevigné, made by preparing six small bouchées ([No. 270]), and filling them with very finely chopped spinach au jus (No 943). Lay the covers on and serve very hot without any other garnishing.
589. Grenadins of Veal à l’Africaine.
—Prepare the same as for [No. 586], serving very hot, with three small, stuffed egg-plants ([No. 909]), and eighteen medium-sized, cooked gumbos ([No. 1030]).