NO. 67. CARVED LEG OF MUTTON À LA JARDINIÈRE.
LEG OF MUTTON À LA JARDINIÈRE
NO. 68. SLICES OF MUTTON À LA JARDINIÈRE.
Cut a roasted leg of mutton in thick slices and run the knife under the slices to free them, but leave them in place. Conceal the bone with a paper frill. Arrange around the dish a variety of vegetables. In illustration [No. 67] the vegetables are boiled potato balls, macedoine, and string beans cut in two ways, lengthwise and across diagonally into one half inch pieces.
Arrange slices cut from a roasted leg of mutton on one end of a large platter. Cover the rest of the dish with a variety of seasoned vegetables. The vegetables used in illustration No. 68 are cauliflower, string beans, lima beans, and green peas.
NO. 69. COTTAGE PIE.