Sauce Fob Rabbit A L'epicurienne

Put into a stewpan one ounce of butter, two peeled and sliced onions, a saltspoonful of Marshall's Coralline Pepper, ditto of salt; fry for fifteen to twenty minutes, then mix with one ounce of Marshall's Creme de Riz, a tea-spoonful of Liebig Company's Extract of Meat, the strained juice of a lemon, two sliced tomatoes, half a pint of water, a bunch of herbs and a few drops of carmine; stir on the fire till the mixture boils, simmer for half an hour, remove the herbs and rub the contents of the stewpan through a tammy, then use after rewarming in the bain-marie.

Leg Of Mutton A La Bourguignotte Gigot De Mouton A La Bourguignotte

Bone the leg of mutton and season it inside with a little coralline pepper, salt, chopped parsley, a little eschalot and a small washed and chopped mushroom, and truss the leg into a nice shape. Rub over the bottom of a stewpan a little butter or clean fat, put in it a sliced carrot, one or two sliced onions, a bunch of herbs, a little celery, and put the meat on the top of these; cover the pan and let the leg fry well for about twenty minutes, then add half a pint of nice brown gravy and half a pint of Tomato sauce (vol. i.), keep the meat well basted-with the liquor in the pan, and let it braise steadily for about two and a half to three hours according to the size, adding more gravy and Tomato sauce as that in the pan reduces. When the mutton is cooked take it up, strain the gravy, remove every particle of fat, pour round the dish, and serve with Bourguinotte sauce (vol. i.) in a sauce-boat.

Shoulder Of Lamb A La Nabob Epaule D'agneau A La Nabob

Take a shoulder of lamb, bone it and stuff it with the farce, sew it up again into its natural form, and place it in a well-buttered cloth; fasten it up and put it into a stewpan with really good-flavoured stock and vegetables, such as onion, carrot and celery and herbs, and boil gently for about one and a half to two hours, then take it up and press; then dip it in flour, and brush it all over with whole beaten-up egg, then dip it in breadcrumbs and fry in clean boiling fat till a nice golden colour. Dish up with bunches of grated cocoanut and curry rice (vol. i.) for garnish, and serve with Nabob sauce (see recipe) in a boat. Use for luncheon or dinner while quite hot.

Farce For Shoulder Of Lamb A La Nabob

One pound of lean veal passed twice through the sausage machine, twelve sauce oysters, bearded and chopped, one tablespoonful of chopped parsley, two sprigs of thyme, three bayleaves, four fresh mushrooms, washed, chopped, and dried, two ounces of warm butter, half a pound of fresh white breadcrumbs, two eschalots chopped fine, a small saltspoonful of salt, a little white pepper and two whole eggs; mix up together and use.

Round Of Mutton A La Nesle Cannelon De Mouton A La Nesle

Remove all the skin and unnecessary fat from a nice tender loin of mutton; bone it, and lay it out flat, with the lean side uppermost; season it with salt, coralline pepper, coriander powder, little lemon juice, and finely-chopped parsley, thyme, and bayleaf; roll it up into a galantine form, having the fat outside, and tie it with tape; put it into a stew-pan to braise (vol. i. page 162, Fricandeau); place a buttered paper over; put the lid on the pan, and stand it on the stove for twenty minutes to fry the contents; then add to it about half a pint of good stock; place the pan in the oven, and braise the mutton for about one and a half hours, during which time keep it basted, and add more stock as that in the pan reduces. When cooked, take it up; remove the tape, and refasten it with hatelet skewers; put it on a baking-tin; sprinkle it with grated Parmesan cheese; then mask it all over with Soubise sauce (for masking meats); sprinkle this over with browned breadcrumbs, and put it into a quick oven for about twenty minutes; then dish up, and serve with Nesle sauce round. The dish and plates for this joint should be kept very hot. It may be served for a remove, for dinner, or for a luncheon dish.