Trim two necks of mutton as before, lard and braise as in the last article; then peel some young turnips, and cut about a pint of scoops from them the size of marbles (with an iron scoop); put a teaspoonful of powdered sugar into a stewpan, place it over a sharp fire, and just as it begins to brown, add two ounces of butter, and the scooped turnips; pass them ten minutes over the fire, then add a pint and a half of brown sauce (No. 1), and half a pint of consommée; let it simmer till the turnips are quite done; take them out, and put them into another stewpan, skim and reduce the sauce until it becomes rather thickish, season a little more if required and pass it through a tammie upon the turnips, dress the necks upon a dish fillet to fillet to form a saddle; glaze, pour the sauce and turnips round, have twelve pieces of turnips cut in the form of pears and stewed as (No. 1105), dress six of them, one upon the other, in pyramids at each end of the dish, and serve very hot.
No. 487. Breast of Mutton panée, grillée, sauce piquante.
Procure two breasts of mutton cut as large as possible, which put in a stewpan, and braise three hours in the same manner as described for neck of mutton Provençale (No. 485), previous to placing them in the stewpan tie them well up with string; when done take up, lay them on a dish, take all the string and bones from them, which will leave with facility, place another dish upon them, and press till quite cold with a fourteen pounds weight; about half an hour before serving trim, egg and bread-crumb, beat gently with a knife, melt a little butter in a stewpan, and with a paste-brush butter the mutton all over, throw them again into bread-crumbs, beat gently again with your knife, and put them on the gridiron over a moderate fire; when lightly browned on one side, turn them by placing another gridiron over and turning both gridirons together; when done, take them from the gridiron with a fish-slice, lay on your dish, and serve sauce piquante (No. 27) round, or you may serve them with dressed spinach (No. 1087), sauce Soubise (No. 47) or fines herbes (No. 26).
No. 488. Saddle of Lamb aux petits pois.
Roast a saddle of lamb in vegetables, as described for fillet of beef (No. 417); when done glaze and salamander a light brown colour; put a quart of young peas boiled very green into a stewpan, quite hot, with two ounces of butter, half a tablespoonful of sugar, a little salt, and six tablespoonfuls of bechamel sauce (No. 7); shake them round over the fire a few minutes, pour them in your dish, and dress the saddle over. A saddle will require about two hours roasting.
No. 489. Saddle of Lamb à la Sévigné.
Roast the saddle with vegetables as before, make a purée d’asperges (No. 102), cut two large cucumbers in pieces about two inches and a half in length; cut each piece lengthwise in three, take out the cores, cut them in the shape of the bowl of a spoon, and stew them as described (No. 103), have ready some quenelles de volaille (No. 120), place a roll of mashed potatoes at each end of the dish; at the bottom dress half a circle, with the cucumber and quenelles, by laying them alternately in a slanting position, and at the top of the dish lay nine quenelles upon a roll of potatoes, formed like the bows of a boat, so that the first quenelle stands out in a point, and the others are brought gradually in to the ends; place a piece of stewed cucumber cut like a diamond between each quenelle, and dress some nice heads of sprue grass in the centre, at each end of the dish; place the saddle in the middle, and pour the purée d’asperges (quite hot) on each side.
No. 490. Saddle of Lamb à l’Indienne.
Roast the saddle in vegetables as before, then put a quart of sauce à l’Indienne (No. 45) into a stewpan; when boiling and ready to serve, add thirty very mild green Indian pickles. When hot, sauce round and serve.