650. Leg of Mutton, Bretonne.
—Proceed the same as for [No. 648], but using half a pint of cooked white beans instead of the other garnishing, and adding one teaspoonful of chopped parsley, also one hashed and browned onion.
651. Leg of Mutton, Caper Sauce.
—Pare a nice leg of mutton as for [No. 648], put it on to boil in a stock-pot, filled with slightly salted cold water, add a bouquet ([No. 254]), and one cut-up carrot. Boil one hour and a quarter, and serve with half a pint of hot caper sauce, made by putting a pint of hot Hollandaise sauce ([No. 160]) into a saucepan with a light handful of capers, and heating thoroughly for five minutes without boiling.
652. Mutton Hash à la Zingara.
—Chop up two onions, and fry them in a saucepan with one ounce of butter for three minutes, adding one and a half pounds of cooked and hashed mutton, also one-fourth the quantity of hashed potatoes. Season with a good tablespoonful of salt, the same of pepper and half a saltspoonful of nutmeg. Also put in two cut-up, raw tomatoes, a tablespoonful of chopped parsley, and a crushed clove of garlic. Add a gill of Espagnole sauce ([No. 151]), and a gill of broth ([No. 99]). Mix all together, and cook twenty minutes, then serve with a pinch of chopped parsley sprinkled over the dish.
653. Mutton Hash au Gratin.
—Proceed as for [No. 652], omitting the tomatoes and garlic. Place the hash on a baking-dish, sprinkle a little fresh bread-crumbs over, spread a very little butter on top, and put into the oven until of a good golden color, for which it will require from eight to ten minutes.
654. Lamb’s Feet à la Poulette.
—The same as directed for calf’s feet ([No. 598]), adding half a pint of hot poulette sauce ([No. 598]).