Chapter XII: Part 12

=Garnishing à la Provençale.=--Peel two small, sound, white onions, mince them very fine, place them in a pan with boiling water for five minutes to prevent them from getting brown, drain well, place them in a sautoire with one ounce of good butter, and cook for five minutes. Add a dash of white wine, a thin slice of garlic crushed with a spoon, half a spoonful of grated Parmesan cheese, and one gill of good béchamel sauce (No. 154). Season with half a pinch of salt and half a pinch of pepper. Stir all well until it comes to a boil, then put it away to cool. Divide the garnishing over the cooked side of the six chops about a quarter of an inch in thickness; besprinkle with fresh bread-crumbs mixed with a little grated Parmesan cheese. Carefully place the chops in a well-buttered pan, and pour a little clarified butter over them. Place in a very hot oven for five minutes, or until of a good color, and serve with half a pint of hot velouté (No. 152).

=643. Mutton Chops, Breaded.=--Flatten six fine, thick mutton chops, pare nicely, and season with one tablespoonful of salt and a teaspoonful of pepper. Dip them in beaten egg, roll in fresh bread-crumbs, and place in a sautoire with one ounce of clarified butter. Cook four minutes on each side, and serve with half a pint of any hot sauce or garnishing desired.

=644. Mutton Chops, Bretonne.=--Pare six nice mutton chops, season with 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.

=706. Stewed Lamb, with Peas.=--The same as for No. 701, only substituting for the garnishing one pint of green peas half an hour before the stew is ready or, if canned peas, five minutes before serving.

=707. Stewed Lamb and Flageolets.=--Proceed as directed for No. 701, only using instead of the garnishing a pint of well-soaked and drained flageolets, five minutes before serving.

=708. Stewed Lamb à la Parisienne.=--The same as for No. 701, using a garnishing of one pint of raw Parisian potatoes (No. 986) half an hour before serving.

=709. Stewed Lamb and String Beans.=--The same as for No. 701, only substituting for garnishing, one pint of pared and cleaned string-beans half an hour before serving.

=710. Stewed Lamb Louisiannaise.=--Proceed exactly as for No. 701, substituting for garnishing one pint of fried sweet potatoes, when serving, all around the dish.

=711. Stewed Lamb à la Créole.=--The same as for No. 701, adding for garnishing two cut-up tomatoes, one cut-up green pepper, and one chopped onion. Serve with a bouquet of cooked rice for a garnishing around the dish.

=712. Lamb’s Kidneys, Colbert Sauce.=--Split open twelve kidneys, skin them well, and place on a dish with a tablespoonful of sweet oil. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Take six silver skewers (if none on hand, use wooden ones), run each skewer through the centre of two kidneys (which should never become detached), roll them in fresh bread-crumbs, and put them to broil on a moderate fire for four minutes on each side. Place them on a very hot dish on which has been previously poured a pint of hot Colbert sauce (No. 190), and send to the table very hot.

=713. Lamb’s Kidneys, with Bacon.=--Proceed as for No. 712, but do not roll them in bread-crumbs, and serve them with six slices of broiled bacon (No. 754) and a gill of maître d’hôtel butter (No. 145).

=714. Stewed Kidneys With Cêpes.=--Pare, trim, and skin well twelve kidneys. Cut them into slices, and cook for five minutes in a frying-pan with an ounce of clarified butter, a tablespoonful of salt, and a teaspoonful of pepper. Brown well; then add half a pint of Espagnole sauce (No. 151), also four cêpes cut into pieces. Warm without boiling, add the juice of half a lemon, and a teaspoonful of chopped parsley, and serve.

All stewed kidneys are prepared the same way, with any other garnishing required.

=715. Lamb’s Kidneys à la Diable.=--Skin and pare well twelve kidneys, split them in two without separating the parts, and run the skewers through as for No. 712. Broil them slightly for one minute on each side. Mix together in a dish one teaspoonful of English mustard with two tablespoonfuls of Parisian sauce, the third of a teaspoonful of cayenne pepper, a teaspoonful of salt, and a like quantity of mignonette pepper. Roll the kidneys well in this, then in bread-crumbs, and finish by broiling them once more for three minutes on each side. Serve with a gill of maître d’hôtel butter (No. 145) poured over the kidneys.

=716. Lamb Steak With Purée of Peas.=--Cut and saw off six small steaks from a tender leg of lamb; pare and trim them nicely, flatten, and season with a good tablespoonful of salt sprinkled over, and a teaspoonful of pepper. Put a tablespoonful of sweet oil on a dish, roll the steaks well in it, then broil them for five minutes on each side. Place on a hot serving-dish half a pint of hot purée of peas (No. 49); arrange the steaks over, and serve.

The steaks can be served with any other garnishing required.

=717. Lamb Steak, Sauce Piquante.=--The same as for No. 716, serving for garnishing half a pint of hot piquante sauce (No. 203).

=718. Lamb Steak à l’Américaine.=--Proceed as for No. 716, and serve the lamb steaks with six small pieces of fried hominy (No. 1035), also one gill of hot Madeira sauce (No. 185) on the dish, and the steaks arranged over, with six slices of broiled bacon over them.

A pinch of salt represents 205 grains, or a tablespoonful.

Half a pinch of pepper represents 38 grains, or a teaspoonful.

A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.

PORK.

=719. Black Sausage, Mashed Potatoes.=--Take six black sausages (or blood pudding); make four light incisions on each side of them with a knife, then broil them for five minutes on each side. Neatly arrange a pint of mashed potatoes (No. 998) on a hot dish; nicely dress the sausages over, and serve. They also may be baked in a pan in the hot oven for ten minutes.

=720. Suckling Pig, Apple Sauce.=--Thoroughly clean the interior of a small, tender, suckling pig (reserving the liver); drain it well. Season the interior with two pinches of salt, one good pinch of pepper, and the third of a pinch of grated nutmeg. Chop up the liver very fine, and fry it in a saucepan, with half an ounce of butter, for five minutes. Stuff it with American forcemeat (No. 229), then sew up the aperture with a kitchen-needle. Have a roasting-pan ready, sprinkle into it half a cupful of cold water, then lay in the pig, so that it rests on its four legs. Completely cover all around with a buttered paper, then put it into a moderate oven, and let cook for two hours; baste it frequently, while cooking, with its own gravy. Remove it to a hot dish, untie, skim the fat from the gravy, and strain the lean part of it over the pig. Serve with a pint of hot apple sauce (No. 168) in a separate bowl.

=721. Boiled Ham, plain.=--Select a nice, small, lean ham of about seven pounds, and steep it in cold water during a whole night; take it out, lay it on a board or table, dry it thoroughly in a cloth, then put it in a saucepan and cover it with cold water. Let it boil for two hours, then remove it from its stock, lift off the upper skin, trim it neatly, and ornament artistically the large end bone with a pretty paper ruffle, then serve it with any kind of sauce required for garnishing.

=722. Cold Boiled Ham, for family use.=--Proceed the same as for No. 721, but let the ham be thoroughly cooled off before serving.

=723. Roast Ham, Champagne Sauce.=--Boil a ham exactly as directed for No. 721, making a few lengthwise incisions on the surface. Sprinkle the top with a little powdered sugar; arrange it in a roasting-pan, then place it in a slow oven for fifteen minutes. Serve with half a pint of champagne sauce (No. 204).

=724. Roast Ham, with Corn à la Crême.=--The same as for No. 723, serving with it one pint of hot corn à la crême (No. 963).

=725. Roast Ham, With Spinach.=--Proceed as for No. 723, only serving with one pint of cooked hot spinach au jus (No. 943).

=726. Pig’s Cheek, With Spinach.=--Take two lean, smoked pig’s cheeks; let them soak in cold water over night, then drain them well, and put them in a saucepan, covering them with cold water. Let cook for one hour and three-quarters; then lay them on a dish, drain well again, and lift off the rind and skin which adheres to the tongue, then remove the bones, and place the cheeks on a hot serving-dish. Garnish with one pint of hot spinach au jus (No. 943); arrange the cheeks nicely on top, and serve.

=727. Pig’s Feet à la St. Hubert.=--Split three good-sized, boiled pig’s feet in two, place them on a deep dish, season with a pinch of salt, half a pinch of pepper, and one tablespoonful of oil. Roll them well together, and lay them in fresh bread-crumbs. Put them to broil for four minutes on each side, and then serve with half a pint of hot piquante sauce (No. 203), to which has been added a teaspoonful of diluted mustard. Pour the sauce on the dish, and arrange the feet nicely upon it.

=728. Pig’s Feet, Sauce Robert.=--Exactly the same as for No. 727, serving with half a pint of hot Robert sauce (No. 192).

=729. Pig’s Feet, Sauce Piquante.=--The same as for No. 727, serving with half a pint of hot piquante sauce (No. 203), omitting the mustard.

=730. Pig’s Feet, New York Style.=--The same as for No. 727, serving them on six pieces of toast, with a gill of maître d’hôtel butter (No. 145) over the feet.

=Boston Style.=--Dip them in frying batter, then fry in a pan with two ounces of butter on a moderate fire for ten minutes. Dress them on a hot dish with a folded napkin, and serve with any sauce desired separately.

=731. Pig’s Feet à la Poulette.=--Put three boiled pig’s feet, cut in two, into a saucepan with half an ounce of butter, let simmer for five minutes, add a pint of poulette sauce (No. 598); heat without boiling for five minutes, then serve with a little chopped parsley sprinkled over.

=732. Stuffed Pig’s Feet à la Périgueux.=--To one and a half pounds of boned turkey forcemeat (No. 813) add two minced truffles and half a glassful of Madeira wine; mix well together in a bowl. Spread six pieces of crépinette (a skin found in the stomach of the pig), the size of the hand, on the table. Lay on each one a piece of forcemeat the size of an egg; spread it well, and lay one-half of a boned pig’s foot on top (No. 734). Cover with another light layer of forcemeat, and finish each with three thin slices of truffles. Cover the crépinettes so that they get the form of envelopes; fold them up, and dip one after the other in beaten egg, then in fresh bread-crumbs, and cook in a sautoire with two ounces of clarified butter. Place a heavy weight on top of the feet, let cook on a slow fire for twelve minutes on each side, and serve with half a pint of hot Périgueux sauce (No. 191) on the dish, and the pig’s feet on top.

=733. Stuffed Pig’s Feet, Madeira Sauce.=--Exactly the same as for the above, only serving with half a pint of hot Madeira sauce (No. 185) in place of the other.

=734. Boned Pig’s Feet.=--Take three boiled feet, cut them in two, put them into boiling water for four minutes, then take them out. Drain well, bone them, then put the flesh into a dry, clean cloth, and wipe them thoroughly.

=735. Sausages, with White Wine.=--Brown a very finely chopped onion in a sautoire with one ounce of butter. Moisten with half a glassful of white wine, and add two country sausages; prick them slightly with a fork, then cover the pan, and let cook for five minutes. Put in half a pint of Espagnole sauce (No. 151), cook again for five minutes, and serve with a little chopped parsley sprinkled over.

=736. Sausages à l’Anglaise.=--Place twelve country sausages on a baking-tin; prick them a little, and separate them by twelve slices of bread cut the same height as the sausages. Bake in the oven for twelve minutes, baste them occasionally with their own juice, and serve with half a pint of hot Madeira sauce (No. 185) in a separate bowl.

=737. Sausages à l’Italienne.=--The same as for No. 735, adding six minced mushrooms to the sauce five minutes before serving.

=738. Sausages à la Bourguignonne.=--Take twelve country sausages, prick them with a fork, and place them in a baking-dish. Put them in the oven, and let cook for ten minutes; garnish a hot dish with a pint of hot purée of red beans (No. 951); and arrange the sausages on top, then serve.

=739. Sausages, with Cabbage.=--Procure a medium-sized white cabbage; remove all the green leaves, and cut it into four square parts, suppressing the centre stalks. Wash thoroughly in cold water, then drain well in a cloth; when finished cut them into small pieces, and put them into boiling, salted water for five minutes. Remove into cold water to let it cool off moderately; take it out, drain in a colander, and put the cabbage into a saucepan with a gill of fat from the soup-stock, or an ounce of butter. Season with a good pinch of salt and half a pinch of pepper, also a whole medium-sized onion, and a carrot cut into four pieces. Put on the lid of the saucepan, remove to a moderate fire, and let cook for thirty minutes. Take twelve country sausages, prick them with a fork, add them to the cabbage, and let all cook together for twelve minutes. Dress the cabbage on a hot dish, and decorate with the sausages and carrots on top. Serve very hot.

=740. Sausages au Gastronome.=--Prick twelve nice, lean sausages with a fork; put them in a tin baking-dish, and cook them for six minutes in the oven. Add two raw eggs to a pint and a half of mashed potatoes, with three tablespoonfuls of grated Parmesan or Swiss cheese, mix well together, and lay it on a baking-dish. Place the sausages on top, put it in the oven, and let cook for six minutes. When finished take them out, and serve on a dish with half a gill of demi-glace (No. 185) thrown over.

=741. Pork Tenderloin.=--Procure three good-sized pork tenderloins, pare them neatly, remove the sinews, and cut each fillet lengthwise in two without detaching; place in a sautoire with a tablespoonful of butter. Season them one hour before cooking with two pinches of salt and one pinch of pepper, and let them cook on the stove for six minutes on each side. Arrange them on a hot serving-dish, and skim the fat from the surface of the gravy. Add to the lean part half a cupful of broth (No. 99), letting it come to a boil, and mixing well with a spoon. Strain the gravy over the fillets, and serve. Any sauce or garnishing desired may be added to the tenderloins.

=742. Pork Andouillettes.=--Procure one and a half pounds of andouillettes; cut them into six pieces, and make four slight incisions on each side. Place them in a tin baking-dish, and put them in the oven to cook for eight minutes. Remove them to a hot serving-dish, previously placing thereon a pint of mashed potatoes, or a pint of hot purée of peas, and place the andouillettes, nicely arranged, on top.

=743. Pork Chops, Plain.=--Take six thick pork chops, pare and flatten them nicely, then season with a pinch of salt and a pinch of pepper one hour before using them. Put them in a sautoire with one ounce of butter, and let cook on the stove for six minutes on each side. Arrange the chops on a hot dish, skim off the fat from the gravy, and add half a cupful of broth to the lean part. Let come to a boil, strain over the chops, and serve.

=744. Pork Chops, Broiled.=--These are to be prepared exactly the same as for No. 743, only to the seasoning add one tablespoonful of sweet oil, and roll in the chops well. Put them to broil for six minutes on each side, then arrange them on a hot dish, and serve with a gill of hot maître d’hôtel butter (No. 145), well spread over the chops.

=745. Pork Chops, Piquante Sauce.=--Proceed exactly as for No. 743, serving with half a pint of hot piquante sauce over the chops (No. 203).

=746. Pork Chops, Sauce Robert.=--Same as for No. 743, sending them to the table with half a pint of hot Robert sauce (No. 192) poured over the chops.

=747. Pork Chops à la Diable.=--The same as for No. 743, but serving with half a pint of sauce à la Diable (No. 198) over the chops.

=748. Pork Chops, Apple Sauce.=--Proceed as for No. 743, serving with one pint of hot apple sauce (No. 168) in a separate bowl.

=749. Pork Chops à la Purée de Pois.=--The same as for No. 743, pouring half a pint of hot purée of peas on the dish, and placing the chops over.

=750. Pork Chops with Purée of Potatoes.=--Exactly the same as for No. 743, serving with a pint of purée of hot potatoes (No. 998) on the dish, and the chops nicely arranged over.

=751. Roasted Fresh Pork.=--Take three pounds of fresh loin of pork; season two hours before needed with two good pinches of salt and one good pinch of pepper, well distributed. Put it into a roasting-pan with half a cupful of water, place it in the oven, and let roast for fully one and a half hours, being careful to baste it frequently with its own gravy. Remove it to a hot dish, skim the fat from the gravy, strain the lean part over the roast, and serve.

=752. Pork and Beans.=--Take a pint of white dry beans, soak them in fresh water for six hours, then drain through a colander. Place them in a saucepan, or preferably an earthen dish; season with one small pinch of salt, half a pinch of pepper, one tablespoonful of either syrup or brown sugar, and one medium-sized carrot cut in two. Take a pound and a half of freshened salt pork (previously well-washed in fresh water), make four incisions on each side, and place it in the vessel with the beans; cover with the lid, and let cook all together, either on the stove or in the oven, for two hours and a half. If it should get too dry, moisten with a little broth. It will now be ready to serve. Place the garnishing on a hot dish, and arrange the pork on top; the whole can be returned again to the oven with a little powdered sugar sprinkled over the top, leaving it in five minutes to give it a golden color; then serve.

=753. How to Prepare Ham for Broiling and Frying.=--Procure a fine, sound, smoked ham, weighing about twelve to thirteen pounds, selecting it as lean as possible. With a sharp knife, begin cutting it carefully at the end of the shank bone, between the bone and the string used for hanging purposes, coming down on to the knuckle; follow the edge of the bone, until the small edge-bone is fully reached, then make a straight cross-cut from the bone, so as to separate it entirely. When this is accomplished, put the bone part aside for soup, garnishing, scrambled eggs, sauces, or any other needful purposes. Keep the ham hung up in a dry place in a moderate temperature.

For broiling and frying.--Cut from the boneless part the necessary number of slices desired to be used each time, as thin as possible, always beginning from the side of the edge-bone. Pare off the skin neatly from the slices, and arrange them on the broiler, then broil them for two minutes on each side; take from off the fire, dress them on a hot dish, and send to the table.

By preparing the ham as described in the above, it will always be crisp and enjoyable. When frying, four minutes will be sufficient in very hot fat.

=754. How to Prepare English Breakfast Bacon.=--Procure a fine, fresh English breakfast bacon, and with a keen knife cut the under bones off; pare both edges neatly, also the end (the opposite side to the string which hangs it up). With the use of the same sharp knife, cut the necessary number of slices desired for immediate use, and no more. Thin slices are always preferable, so that the bacon, whether broiled or fried, will be crispy and tasty. When cutting off the slices be careful to avoid detaching them from the skin, also cut them crosswise, but never lengthwise. Arrange the slices on the broiler, and broil on a moderate fire for two minutes on each side; dress the crispy slices on a hot dish, and serve immediately.

Four minutes will suffice for frying. See that the bacon is kept hanging by the string in a dry, cool place, but never put it on the ice.

A pinch of salt represents 205 grains, or a tablespoonful.

Half a pinch of pepper represents 38 grains, or a teaspoonful.

A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.

POULTRY.

=755. Chicken Roasted, Plain.=--Singe, draw, wipe nicely, and truss a fine large chicken weighing three pounds. Cover it with a thin slice of salt fat pork, and place it in a roasting-pan with two tablespoonfuls of broth. Spread a very little butter over the breast, sprinkle on half a pinch of salt, and put it in the oven to cook for fifty minutes. Baste it frequently, and arrange it on a hot dish, untie, and decorate with a little watercress. Strain the gravy into a sauce-bowl, and send it to the table.

=756. Chicken Broiled With Bacon.=--Procure two very fine, tender, spring chickens, singe, draw, wipe neatly, and cut the heads off, then split them without separating. Place them on a dish, season with one pinch of salt, half a pinch of pepper, and one tablespoonful of sweet oil; turn them well in the seasoning. Put them to broil for nine minutes on each side. Prepare six small toasts on a hot dish, arrange the two broiled chickens over, spread half a gill of maître d’hôtel butter on top (No. 145), and decorate with six thin slices of broiled bacon (No. 754); then serve.

=757. Chicken Pot-pie.=--Take one fine Philadelphia chicken, from three and a half to four pounds, singe, draw, wipe well, and cut it into twelve even pieces. Put these in a saucepan, and cover them with cold water; leave them in for thirty minutes, then wash well, drain, and return them to the saucepan. Cover again with fresh water, season with two pinches of salt, one pinch of pepper, and a third of a pinch of nutmeg; add a bouquet (No. 254), six small onions, and four ounces of salt pork cut into square pieces. Cook for three-quarters of an hour, taking care to skim well, then add one pint of raw potatoes, Parisiennes (No. 986), and three tablespoonfuls of flour diluted with a cupful of cold water. Stir until it boils, then let cook for ten minutes. Remove the bouquet and transfer the whole to a deep earthen baking-dish; moisten the edges slightly with water, and cover the top with a good pie-crust (No. 1078). Egg the surface; make a few transverse lines on the paste with a fork, and cut a hole in the centre. Bake it in a brisk oven for fifteen minutes, then send to the table.

=758. Chicken Croquettes à la Reine.=--Make a croquette preparation as for No. 276, with chicken and mushrooms; roll it into six cork-shaped croquettes, dip each one separately in beaten egg, then in fresh or rasped bread-crumbs, fry them in very hot fat for four minutes, then drain them thoroughly, and place them on a hot dish over a folded napkin. Serve with half a pint of hot sauce à la Reine (No. 623) separately.

=759. Chicken Croquettes à la Périgueux.=--The same as for No. 758, serving with half a pint of hot Périgueux sauce (No. 191) separately.

=760. Chicken Croquettes à l’Ecarlate.=--Exactly the same as for No. 758, serving with half a pint of hot sauce Ecarlate (No. 247) separately.

=761. Chicken Croquettes à la Périgourdin.=--Prepare some forcemeat as for croquettes (No. 276), composed of chicken, mushrooms, two truffles cut into small square pieces, and bits of cooked smoked tongue, about one ounce. Fry them for four minutes, then serve the six croquettes with half a pint of hot Madeira sauce (No. 185). Add to it one chopped truffle and six chopped mushrooms; let cook five minutes, and serve in a separate bowl.

=762. Croustade of Chicken à la Dreux.=--Make six croustades (No. 264), each one four inches and a half long by three inches in diameter. Take three-quarters of a pound of white, boned, cooked chicken meat, cut in half-inch pieces; add to them half a pint of Duxelle sauce (No. 189), half a glassful of Madeira wine, and let cook together for four minutes. Fill the six croustades with this, arrange them nicely on a hot dish over a folded napkin, and serve.

=763. Croustade of Chicken Livers, au Madère.=--Prepare six croustades as for No. 762, fill them with chicken livers stewed in Madeira wine sauce (No. 767).

=764. Cromesquis of Chicken à la Richelieu.=--Make six cromesquis as for No. 268, and serve on a hot dish with a folded napkin, decorating with a little parsley-greens, and serving a pint of hot Richelieu sauce (No. 574) separately.

=765. Cromesquis of Chicken à la Reine.=--Exactly the same as for No. 764, serving with half a pint of hot sauce à la Reine (No. 623) separately, and garnishing the dish with parsley-greens.

=766. Chicken Legs à la Diable.=--Detach the legs from three medium-sized chickens; singe them slightly with a little alcohol lighted on a plate, then put them into the soup-pot and let boil for ten minutes. Remove them to a dish, cool them off thoroughly, then season with a good pinch of salt, half a pinch of pepper, and a very little cayenne pepper; add also two tablespoonfuls of Parisian sauce and half a teaspoonful of ground English mustard. Now roll them well together, and pass one after another into fresh bread-crumbs; put them to broil on a moderate fire for four minutes on each side, then arrange them on a hot serving-dish. Pour over one gill of hot sauce à la Diable (No. 198), sprinkle a little chopped parsley on top, and serve very hot. The legs can be served with any sauce or garnishing required.

Turkeys’ legs are prepared exactly the same way, only they should be broiled six minutes on each side instead of four, and served with any desired sauce or garnishing.