a tablespoonful of salt and a teaspoonful of pepper, and pour a few
drops of oil over each. Broil four minutes on each side. Arrange them on
a dish, and serve with half a pint of purée of white beans (No. 92),
mingled with two tablespoonfuls of good, hot meat-glaze (No. 141).
=645. Mutton Chops à l’Africaine.=--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.
=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).
=655. Mutton Stew, Fermière.=--Put into a saucepan three pounds of
breast or shoulder of mutton cut into square pieces, with one ounce of
butter, and six small onions. Cook for ten minutes, or until of a good
golden color. Add three tablespoonfuls of flour, mix well together, and
moisten with three pints of light white broth or water, stirring
continually while boiling. Season with a good tablespoonful of salt, a
teaspoonful of pepper, and half a teaspoonful of nutmeg, adding two
carrots and two turnips, cut in square pieces, a bouquet (No. 254), and
one crushed clove of garlic. Cook on a moderate fire for thirty minutes;
put in half a pint of lima beans, and let the whole cook again for
fifteen minutes. Skim off the fat well, remove the bouquet and serve.
=656. Mutton Stew, Solferino.=--Proceed as directed for No. 655, adding
half a pint of carrots and a like quantity of turnips, both cut with a
vegetable-spoon; cook these thirty minutes with the stew, and ten
minutes before serving add half a pint of stewed tomatoes (No. 1027)
instead of the lima beans.
=657. Mutton Stew à la Marseillaise.=--The same as for No. 655, but
instead of the other garnishings, add one pint of stewed tomatoes (No.
1027), four cloves of crushed garlic, two chopped onions, and twelve
minced mushrooms. Let cook for thirty minutes, and serve with chopped
parsley sprinkled over.
=658. Mutton Stew, Portugaise.=--Proceed the same as for No. 655,
replacing the garnishing with three stuffed tomatoes (No. 1023), and
three timbales of cooked rice (No. 501), nicely arranged around the
dish.
=659. Mutton Stew with Potatoes.=--Exactly the same as for No. 655,
replacing the garnishing with one pint of potatoes cut in quarters,
(paring the edges a little), also six small onions. Let cook thirty
minutes, and serve.
=660. Irish Mutton Stew.=--Cut in square pieces three pounds of mutton;
wash well, drain, and put them in a saucepan, covering with fresh water.
Let them come to a boil; then remove into another pan. Clean the pieces
well again, return them to the saucepan and cover them with boiling
water. Place on the fire, seasoning with two tablespoonfuls of salt, a
teaspoonful of pepper, and half a teaspoonful of nutmeg. Add two
carrots, two turnips, all cut up, six small onions, and a bouquet (No.
254). Let cook for twenty-five minutes, then add half a pint of
potatoes cut in quarters. Dilute half a cupful of flour with half a
pint of water, strain it into the stew, stirring thoroughly, and cook
again for twenty-five minutes. Remove the bouquet, thoroughly skimming
it before serving.
=661. Mutton Kidneys en Brochette au Petit Salé.=--Split twelve mutton
kidneys in two, but do not separate the parts; remove the skin, place
them in a deep plate, and season with a tablespoonful of salt, and a
teaspoonful of pepper, adding two tablespoonfuls of sweet oil. Roll them
well. Take six skewers, put a skewer through the two kidneys in the
centre, and repeat the same for the others. Broil four minutes on each
side. Arrange on a hot dish, pour a gill of maître d’hôtel butter (No.
145) over, and cover with six slices of broiled bacon (No. 754.)
=662. Mutton Kidneys Sautés, Madeira Sauce.=--Pare well twelve mutton
kidneys and cut them into slices. Put into a frying-pan, with one ounce
of butter, a tablespoonful of salt, and a teaspoonful of pepper. Toss
them well for six minutes. Add half a pint of Madeira wine sauce (No.
185), squeeze in the juice of half a lemon, add another small piece of
fresh butter, toss well again without boiling, and serve.
=663. Mutton Kidneys Sautés à l’Italienne.=--Proceed as for No. 662,
adding one gill of cooked fine herbs (No. 143); toss well for one
minute, being careful not to let it boil. Avoid boiling any kidneys when
being prepared in this way. All stewed mutton kidneys are prepared the
same, adding either six minced mushrooms one minute before serving, or
if truffles are preferred, add three medium-sized, minced truffles.
=664. Saddle of Mutton, Roasted, Plain.=--Pare and trim a fine saddle of
mutton, weighing about six pounds (if possible). Lift off the upper
skin, make one slight incision in the middle, also three on each side;
tie it firmly together with three strings, so that it retains its shape,
season it with a good pinch of salt, and it will then be ready to roast.
Place the saddle in a roasting-pan, adding a gill of cold water; put it
in a moderate oven, and let cook for forty-five minutes. Baste it
frequently with its own gravy, and serve on a very hot dish. Skim off
all the fat, strain the gravy into a sauce-bowl, and serve separately.
N. B.--Should the saddle be of heavier weight, say twelve to fourteen
pounds, one hour and a quarter will be necessary to cook it.
=665. Saddle of Mutton, Sauce Colbert.=--Proceed exactly the same as for
No. 664, serving half a pint of Colbert sauce (No. 190) in a bowl.
=666. Saddle of Mutton, Currant Jelly.=--Same as directed for No. 664
serving with half a pint of hot jelly sauce (No. 884), or with a little
currant jelly, separately.
=667. Saddle of Mutton, Sauce Poivrade.=--Proceed the same as for No.
664, serving with half a pint of poivrade sauce, separately (No. 194).
=668. Saddle of Mutton, Londonderry Sauce.=--The same as for No. 664,
serving with half a pint of hot Londonderry sauce (No. 880).
=669. Saddle of Mutton à la Sevigné.=--Exactly the same as for No. 664,
only serving with six boucheés à la Sevigné (No. 588).
=670. Saddle of Mutton à la Duchesse.=--Proceed as for No. 664, serving
with six potatoes Duchesse (No. 1006).
=671. Saddle of Mutton with Potatoes.=--Served exactly the same as for
No. 664, only adding one pint of potatoes château (No. 1009).
=672. Lamb Fries à la Diable.=--Skin well six medium-sized lamb fries;
cut each into three slices and put them into a bowl. Season with a
tablespoonful of salt, a very little cayenne pepper, the juice of half a
lemon, one tablespoonful of sweet oil, and a teaspoonful of ground
mustard diluted in a tablespoonful of Parisian sauce. Mix all well
together, roll them in flour, and broil five minutes on each side.
Arrange them on a hot dish garnished with six slices of lemon, and serve
with a hot sauce à la Diable (No. 198), separately.
Lamb chops can be prepared the same way. Lamb fries, as above prepared,
should be immediately served as soon as cooked.
=673. Lamb Fries, Tomato Sauce.=--Same as for No. 672, only dipping the
slices in beaten egg instead of mustard, and then in rasped bread-crust.
Fry them in hot fat for six minutes, and serve on a hot dish on a folded
napkin, with half a pint of hot tomato sauce (No. 205), separately.
Lamb fries with Tartare sauce are prepared the same way, only serving
with half a pint of Tartare sauce (No. 207), in a separate bowl.
=674. Brochette of Lamb à la Dumas.=--Take a raw leg of lamb weighing
about three pounds; remove the bone and pare off the skin. Then cut into
six square pieces of equal size. Put them in a vessel with two very
finely chopped shallots, one teaspoonful of chopped chives, one
teaspoonful of parsley, and a crushed clove of garlic. Add the juice of
half a lemon, a tablespoonful of salt, a teaspoonful of pepper, and half
a teaspoonful of nutmeg. Let them steep for about two hours, stirring at
times; then take the pieces out, run a skewer through the centre of the
six pieces, interlarding them with pieces of salt pork; dip them in
bread-crumbs and broil for four minutes on each side. Serve with half a
pint of hot Colbert sauce (No. 190), poured on the serving-dish, and
place the brochettes over, arranging them nicely.
=675. Ballotin of Lamb with Peas.=--Bone a shoulder of spring lamb
weighing about two and a half pounds. Let the end bone remain for a
handle. Season with half a tablespoonful of salt, and the same quantity
of pepper. Sew it up with a needle, fasten it firmly, and boil two or
three minutes in the stock-pot. After letting it cool, lard the top with
a larding needle as for a fricandeau, and place it in a saucepan with a
piece of lard-skin, a carrot and an onion cut in slices. Brown slightly
for six minutes; then moisten with a pint of broth (No. 99) and half a
pint of Espagnole sauce (No. 157); cook in the oven forty-five minutes,
take it out, and strain the sauce over a pint of hot, boiled, green peas
(No. 978). Cook two minutes longer. Place the garnishing on a hot dish;
remove the strings of the ballotin; lay it on the top of the garnishing,
and serve.
=676. Curry of Lamb, with Asparagus-tops.=--Have three pounds of
shoulder of lamb cut into pieces about two inches square. Wash well in
fresh water, drain, put into a saucepan, and cover with fresh water. Let
it come to a boil, then strain through a colander, and wash again in
water. Place the pieces in a saucepan, covering them with boiling
water; season with two tablespoonfuls of salt, one teaspoonful of
pepper, six small onions, and a bouquet (No. 254). Put the lid on, and
cook forty minutes. Then strain off the liquor into another saucepan
containing half a pint of roux blanc (No. 135), stirring well until it
boils, and then let it stand on the corner of the stove. Break into a
separate bowl four egg yolks with the juice of half a lemon, beaten well
together. Add this to the sauce, dropping it in little by little, and
stirring continually. Pour all over the lamb, and add one pint of cooked
asparagus-tops, but be careful not to let it boil again. Serve with a
border of hot, boiled rice all around the dish.
=677. Curry of Lamb à l’Indienne.=--Proceed exactly as for No. 676, only
adding three tablespoonfuls of curry diluted in half a cupful of water.
Instead of the asparagus-tops, use a border of hot, cooked rice,
carefully arranged around the dish. Lay the curry of lamb on top and
serve.
=678. Curry of Lamb à la Créole.=--The same as for No. 676, adding, ten
minutes before serving, one gill of tomatoes cut in pieces, and a green
pepper cut into small pieces, serving with a border of hot, cooked rice
around the dish.
=679. Croquettes of Lamb à la Patti.=--Prepare six lamb croquettes as
for No. 276, adding half a pint of Patti garnishing (No. 245) laid on
the dish, and arranging the croquettes on top. Pour over it a little
meat-glaze (No. 141).
=680. Croustades of Kidneys, with Mushrooms.=--Prepare six croustades
(No. 264), and fill them with kidneys sautés au Madère (No. 662).
=681. Lamb Chops à la Signora.=--Pare six fine lamb chops, and split
them through the centre. Fill the insides with a very fine salpicon (No.
256); season with a pinch of salt and half a pinch of pepper. Close
together, and dip in beaten egg, then in fresh bread-crumbs. Fry them
for four minutes on each side in two ounces of clarified butter in a
sautoire, and serve with a gill of hot Montglas sauce (No. 213) after
arranging a curled paper at the end of each chop.
=682. Lamb Chops à la Robinson.=--Pare six lamb chops, flatten nicely,
and season with one pinch of salt and half a pinch of pepper. Place them
in a sautoire with one ounce of butter, and fry for three minutes on
each side. Serve with a pint of hot Robinson garnishing (No. 253) on the
dish, and arrange the chops nicely over it, or any other garnishing
desired.
=683. Lamb Chops, Maison d’Or.=--Pare neatly six lamb chops, make an
incision in each one, and insert therein a slice of truffle. Season with
a pinch of salt and half a pinch of pepper. Dip the chops in beaten egg
and then in fresh bread-crumbs. Fry them in a sautoire with two ounces
of clarified butter for four minutes on each side, and serve with six
heart-shaped pieces of fried bread, each one covered with some
pâté-de-foie-gras, and a gill of hot Madeira wine sauce (No. 185).
Arrange a curled paper on the end of each chop.
=684. Lamb Chops à la Clichy.=--Pare nicely and flatten six lamb chops;
season with one pinch of salt and half a pinch of pepper. Fry slightly
in a sautoire with one ounce of butter for one minute on each side; then
let them cool. Cover the surfaces with chicken forcemeat (No. 226), and
wrap them in crepinette (a skin found in the stomach of the pig); dip in
beaten egg, then in fresh bread-crumbs, and cook in a sautoire, with two
ounces of butter for four minutes on each side. Arrange a nice paper
curl at each end of the chops, and serve with half a pint of hot
champagne sauce (No. 204) on the dish, and the chops over it.
=685. Lamb Chops à la Maintenon.=--Take six well-pared and flattened
lamb chops. Season with a pinch of salt and half a pinch of pepper; put
into a sautoire with one ounce of butter, and fry on one side only for
one minute. Cover the cooked side with a mellow chicken croquette
preparation (No. 276), also a little chicken forcemeat (No. 226) on top.
Besprinkle with one very finely chopped truffle. Place the chops on a
well-buttered baking-pan, and put them in a slow oven to cook for four
minutes. Put a curled paper on the end of each chop, and serve with half
a pint of hot, clear velouté (No. 152) on the dish, and the chops laid
over it.
=686. Lamb Chops à la Villeroi.=--Pare neatly six chops, flatten them
well, and season with a pinch of salt and half a pinch of pepper. Make
an incision in each chop, and garnish the inside with a slice of
truffle, previously dipped in demi-glace (No. 185); then dip the chops
in beaten egg, roll them in fresh bread-crumbs, and put into a sautoire
with two ounces of butter, and fry four minutes on each side. Pour half
a pint of hot Perigueux sauce (No. 191) on the dish, arrange the chops
over, with curled paper on the ends, and serve.
=687. Lamb Chops à la Masséna.=--Trim neatly, flatten, and season with
half a pinch each of salt and pepper, six lamb chops. Put them into a
sautoire with one ounce of butter, and fry on one side only for one
minute. Let them cool, and then fill the cooked centres with a little
pâté-de-foie-gras. Take six pieces of fried bread the size of the chop,
cut out the middles with a bread-cutter, fill in the space with
pâté-de-foie-gras, and lay it on the cooked side of the chops. Garnish
all around with chicken forcemeat à la crême (No. 225), forced through a
paper cornet. Place them on a buttered baking-sheet, and put them into a
slow oven. Cook for seven minutes. Prepare a pint of hot Madeira sauce
(No. 185), pour it on a hot dish, arrange the chops nicely on top, with
curled papers on the ends, and serve.
=688. Minced Lamb à l’Anglaise.=--Chop two onions fine, and fry in a
saucepan with two ounces of butter for five minutes. Add two
tablespoonfuls of flour, stirring well for two minutes. Moisten with a
pint of broth (No. 99), and two tablespoonfuls of Parisian sauce, a
bouquet (No. 254), and season with a tablespoonful of salt, a
teaspoonful of pepper, and half a teaspoonful of nutmeg. Stir until it
comes to a boil. Then cut two pounds of cooked lamb in small pieces,
either from the shoulder or leg, mince finely, and add to the sauce.
Cook twenty-five minutes, and serve with chopped parsley sprinkled
over,
=689. Epigrammes, of Lamb, Macédoine.=--Take two breasts of lamb, tie
them and put them on to boil in the soup-stock for forty-five minutes.
Drain them well, then extract all the bones, and press down with a heavy
weight on top. When thoroughly cold, cut each breast into three
heart-shaped pieces, dip them in oil or fat, seasoning with a
tablespoonful of salt and a teaspoonful of pepper. Roll in fresh
bread-crumbs, and broil on a slow fire for four minutes on each side.
Take six broiled, breaded lamb chops, prepared and cooked exactly the
same, and serve with half a pint of hot Macédoine (No. 1032) or any
other garnishing that may be required, arranging the breasts and chops
over the garnishing.
=690. Epigrammes of Lamb à la Chicorée.=--Proceed exactly the same as
for No. 689, only adding half a pint of hot chicory with a little gravy
(No. 934), instead of the other garnishing, and serve the same.
=691. Epigrammes of Lamb à la Louisiannaise.=--The same as for No. 689,
only serving with one pint of fried sweet potatoes (No. 993) around the
dish, and a gill of hot Madeira wine sauce (No. 185).
=692. Epigrammes of Lamb à la Soubise.=--The same as for No. 689,
serving with half a pint of hot Soubise (No. 250) and basting with a
little meat-glaze (No. 141).
=693. Shoulder of Lamb à l’Africaine.=--Take a shoulder of lamb of about
three pounds, season with one pinch of salt and one pinch of pepper, and
tie it up well. Place in a saucepan with one sliced onion, and one
sliced carrot, and brown for six minutes. Moisten with one pint of broth
(No. 99), and a pint of Espagnole sauce (No. 151). Let cook for
forty-five minutes. Skim all the fat from the gravy, and remove the
shoulder to a hot dish and untie it. Garnish the dish with three stuffed
egg-plants (No. 909), and half a pint of cooked gumbo (No. 1030). Strain
the gravy over the shoulder, and serve.
=694. Shoulder of Lamb, Purée Normande.=--Proceed exactly the same as
for No. 693, only substituting one pint of hot Normande (No. 175) for
the other garnishing.
=695. Shoulder of Lamb, with Stuffed Tomatoes.=--The same as for No.
693, placing six stuffed tomatoes (No. 1023) around the dish before
serving.
=696. Shoulder of Lamb, Jardinière.=--Proceed as directed in No. 693,
only serving with one pint of hot Jardinière (No. 1033).
=697. Shoulder of Lamb, Stuffed à la Macédoine.=--Prepare a shoulder the
same as for No. 693, but before tying it, fill the interior with
American forcemeat (No. 229); let cook the same, and serve with one pint
of hot Macédoine (No. 1032).
=698. Shoulder of Lamb à la Rouennaise.=--Braise a shoulder of lamb as
for No. 693, cut three medium-sized turnips the shape of a large clove
of garlic, and put them in a sautoire, with an ounce of butter, and a
teaspoonful of powdered sugar on top. Place it in the oven, and leave it
in until they become thoroughly brown, tossing the pan frequently to
prevent burning. Pour the gravy from the meat over the turnips, dish up
the shoulder, arrange the turnips around and serve.
=699. Shoulder of Lamb à la Flamande.=--The same as for No. 693, serving
for garnishing half a pint of cooked carrots, half a pint of cooked
turnips, and half a pint of cooked red cabbage, nicely arranged in
clusters around the dish.
=700. Hashed Lamb à la Polonaise.=--Fry two chopped onions in a saucepan
with an ounce of butter; add half a pound of cooked, hashed lamb to one
pint of cooked, hashed potatoes (No. 1002). Season with a good
tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful
of nutmeg. Moisten with half a pint of broth, and cook for ten minutes.
Place the hash on a hot dish, and arrange six poached eggs (No. 404) on
top. Serve with chopped parsley sprinkled over.
=701. Haricot or Ragout of Lamb à la Providence.=--Take a fine breast or
a shoulder of lamb weighing about three pounds, cut it into equal square
pieces, and fry them in a saucepan with an ounce of butter or fat. Add
six small, sound, peeled onions, and when browned, after about ten
minutes, dredge in three tablespoonfuls of flour, stirring well for two
minutes. Moisten with three pints of water or white broth; stir well,
adding two pinches of salt, one pinch of pepper, two crushed cloves of
sound garlic, and a bouquet (No. 254). Let cook for forty-five minutes.
Two minutes after it begins to boil, thoroughly skim off the scum on the
surface. Remove the bouquet and pour the ragout on a hot dish. Arrange
half a pint of flageolets, plunged for half a minute into boiling water
and well drained, or cooked lima beans, on one side of the dish, and the
same quantity of cooked carrots, cut in quarters, on the other, and then
serve.
=702. Breast of Lamb, Jardinière.=--Boil three medium-sized breasts of
lamb for fifty minutes in the stock-pot, then the bones will be
detached. Take them out, put the meat under a heavy weight, and let it
thoroughly cool; then pare neatly. Cut each breast in two, and place on
a dish. Season them with a good tablespoonful of salt, a teaspoonful of
pepper, and immerse them in two tablespoonfuls of oil. Roll them in
fresh bread-crumbs, and broil them for four minutes on each side. Serve
them with one pint of hot Jardinière garnishing (No. 1033) on the dish,
and the breasts nicely arranged over it.
=703. Stewed Lamb and Oyster-plant.=--As directed for ragout of lamb
(No. 701); substituting for garnishing one bunch of thoroughly scraped
and well-washed oyster-plant, cut into medium-sized pieces, and cooked
with the stew.
=704. Stewed Lamb à la Française.=--The same as for No. 701; adding half
a pint of carrots, half a pint of turnips, cooked with the lamb, and
half an hour before serving putting in a pint of pared, small, whole,
raw potatoes.
=705. Stewed Lamb and Lima Beans.=--Proceed as directed for No. 701,
replacing the garnishing by one pint of cooked lima beans, added five
minutes before serving.