No. 113. Leg of Mutton, the Housewife’s Method. Have a good leg, beat it a little with a rolling-pin, make an incision in the knuckle, in which put two cloves of garlic, then put it into a braising-pan, with a pound of lean bacon cut in eight pieces, set over a moderate fire half an hour, moving it now and then until becoming a light brown colour, season with a little pepper and salt, add twenty pieces of carrots of the same size as the bacon, fifteen middling-sized onions, and when half done fifteen middling-sized potatoes, two bay-leaves, two cloves, and a pint of water, replace it upon a moderate fire, moving round occasionally, stew nearly three hours, dress upon your dish, with the carrots and onions dressed tastefully around, take off as much of the fat from the gravy as possible (which will be a little thickened by the potatoes), take out the bay-leaves, and pour the garniture round the mutton, which serve very hot.
No. 114. Shoulder of Mutton, Savoyard’s Method. Put a small shoulder of mutton in a deep sauté-pan or baking-dish, season with a little pepper and salt, cover over with thin slices of fat bacon, then put in ten potatoes peeled and quartered, and the same quantity of apples, with half a pint of water, place in a moderate oven and bake for two hours, dress upon your dish, with the potatoes and apples round, skim all the fat from the gravy, which pour over and serve; it requires a little oil or butter over before baking.
No. 115. Shoulder of Mutton à la Polonaise. As described (No. 467) in the other department of this work.
No. 116. Shoulder of Mutton, Provençale Fashion. Roast a fine shoulder of mutton; whilst roasting mince ten large onions very fine, put them into a stewpan, with two tablespoonfuls of salad-oil, pass them ten minutes over a good fire, keeping it stirred, then add a tablespoonful of flour, stir well in, and a pint of milk, season with a little pepper, salt, and sugar; when the onions are quite tender, and the sauce rather thick, stir in the yolks of two eggs and take it off the fire; when the shoulder is done spread the onions over the top, egg over, cover with bread-crumbs, put in the oven ten minutes, and salamander a light brown colour, dress upon your dish, put the gravy from it in your stewpan, with a pat of butter, with which you have mixed a little flour, boil up, add a little scraped garlic, pour round the shoulder, which serve. The shoulder may also be dressed in the housewife’s method, as directed for the leg. A little burnt sugar may be added.
No. 117. Saddle of Lamb, Berlin Fashion. Roast a small saddle of lamb an hour, keeping it rather pale; you have boiled eight or ten good potatoes, peel them, put in a stewpan, add two ounces of butter, a teaspoonful of salt, a quarter ditto of pepper, a tablespoonful of chopped parsley, and a little grated nutmeg; mix all well together with a fork, add half a gill of milk and one egg, turn well with a wooden spoon, let it get cold, and roll them in long shape and size of plover’s eggs, egg and bread-crumb twice, fry light-coloured in hot lard or fat; dress your saddle upon a dish, surround it with the potatoes, have half a pint of melted butter in a stewpan, place upon the fire, and when upon the point of boiling stir in a quarter of a pound of maître d’hôtel butter (page 33) highly seasoned; when quite melted sauce round and serve with mint sauce likewise in a boat; for other variations see pages 197, 198, and following pages. Haunch, fore-quarter, or ribs may be dressed the same.
No. 118. Leg or Shoulder of Lamb with Peas. The leg or shoulder must be plain roasted (see page 645); boil a quart of very young peas, which strain and put into a stewpan, with a quarter of a pound of butter, half a teaspoonful of salt, and one of sugar, toss them well together over the fire until the butter is melted, when pour them into your dish and dress the joint over.
No. 119. Leg or Shoulder, with French Beans. Plain roasted as before; you have cut and boiled two hundred French beans, drain and put them into a stewpan with a quarter of a pound of fresh butter, a little pepper, salt, powdered sugar, and grated nutmeg, toss over the fire till the butter is melted, add half a pint of melted butter; boil altogether ten minutes, then stir in quickly a liaison of one yolk of egg mixed with a quarter of a gill of cream, pour them in your dish and serve the joint over.
No. 120. Boiled Leg of Lamb, with Spinach. Boil a small very white leg of lamb (see page 646), have also half a sieve of spinach, well picked, washed, and boiled, drain it quite dry, chop it very fine, and put it into a stewpan, with a quarter of a pound of fresh butter, a little salt, sugar, and grated nutmeg; stir over the fire until very hot, then add a tablespoonful of flour, eight of melted butter, and four of cream or milk, boil two or three minutes, keeping it stirred, then pour it upon your dish, and dress the leg over.
No. 121. Neck of Lamb à la Jardinière. Plain roast the neck; you have previously cut with a round tin cutter rather larger than a quill about fifty pieces of carrot, and one hundred pieces of turnip, half an inch in length, put them into a stewpan, with twenty button onions ready peeled, two ounces of butter, and a teaspoonful of powdered sugar; place them over a sharp fire (keeping them moved to prevent burning) ten minutes, add a tablespoonful of flour and a pint of broth, which reserve from your soup, stand it at the corner of the fire, add a small bunch of parsley, thyme, and bay-leaf and let boil until the vegetables are tender and the sauce becomes thickish, keeping well skimmed, then add a few ready boiled peas, French beans, Brussels sprouts, or any other green vegetables in season, pour the sauce in your dish, and dress the lamb upon it; if your sauce is not quite brown enough add a few drops of colouring to it.
No. 122. Lamb’s Head Broiled, with Mint Sauce, or Sauce Piquante. Procure two heads, split them, but not to detach them, take out the brains and the greater part of the skull bone, forming each head as nearly as possible to the shape of a heart, put them into a braising-pan, with two onions, a carrot, turnip, head of celery, a bunch of parsley, thyme, and bay-leaf, six cloves, a blade of mace, and just cover them with a little water, stew them until quite tender, then take out, drain, egg over with a paste-brush, and cover them with bread-crumbs, place small pieces of butter here and there over them, place them in the oven ten minutes, then brown them with a salamander, and serve them with a good sauce piquante (page 15) round them, or they may be served with the brains cooked as directed for calf’s brains (page 282) under them; sheeps’ heads are done the same, only they require a longer time to stew.