—Broil six mutton chops as for [No. 644], and serve with three stuffed egg-plants for garnishing ([No. 909]), and twelve sliced okras in clusters, in place of the other garnishing.
646. Mutton Chops à la Napolitaine.
—The same as for [No. 644], but substituting for the garnishing half a pint of hot Napolitaine ([No. 195]).
647. Chops Soyer, with Potatoes.
—Take five pounds of saddle of mutton, cut and saw it into six pieces crosswise. Flatten, pare, and trim. Season with one tablespoonful of salt and a teaspoonful of pepper. Broil them for six minutes on each side, then place them on a hot dish, and serve with a garnishing of one pint, or the equivalent, of fried potatoes ([No. 993]) around the dish.
648. Leg of Mutton à la Portugaise.
—Take a medium-sized leg of mutton, cut off the shank-bone, trim well, and make an incision on the first joint. Season with two pinches of salt and half a pinch of pepper, rub half an ounce of butter over it, and roast for one hour in a pan, basting occasionally with the gravy, and turning it once in a while. Remove from the oven; dress on a hot dish, and serve with three stuffed tomatoes ([No. 1023]), and three timbales of cooked rice ([No. 501]), straining the gravy over.
Plain roast leg of mutton is prepared the same, only served without any other garnishing than its own gravy.
649. Leg of Mutton à la Condé.
—Roast a leg of mutton the same as for [No. 648], and serve it with half a pint of cooked red beans ([No. 951]) added to the gravy, either on the same dish as the leg, or in a separate bowl.