Neck Of Mutton A La Clarence Carre De Mouton A La Clarence

Trim off all the unnecessary fat and skin from a small neck of mutton, skewer it and wrap it up in a well-greased paper, put it to roast in a moderate oven for about an hour, during which time keep it well basted, and when cooked take it up, remove the paper, and set aside till cold; then mask it with brown and white Chaudfroid sauce (vol. i.), and also with a little liquid aspic; when this is set, place it on a dish, and garnish with little timbals as below, that are arranged on cooked artichoke bottoms, and on which is placed a slice of raw seasoned tomato, allowing one to each person; garnish with chopped aspic and little blocks of aspic jelly, and serve for a luncheon or any cold collation, or for a remove for dinner.

Timbal for Neck of Mutton a la Clarence

Timbal For Neck Of Mutton A La Clarence

Line some little fluted timbal moulds with aspic jelly, and ornament the top of each with hard-boiled white of egg that is cut in any pretty design; set this with a little more jelly, then fill up the moulds with a cooked macedoine of vegetables and aspic jelly, leave till set, then dip into hot water and turn out.

Artichoke Bottoms For Neck Of Mutton A La Clarence

Take some cooked artichoke bottoms, season them with salad oil, a little chopped tarragon and chervil, a few drops of tarragon vinegar and chopped eschalot, and use.

Roast Leg Of Lamb - Capsicum Sauce Gigot D Agneau Roti - Sauce Piment

Take a leg of lamb, trim it for roasting, place it in a baking tin with a greased paper over (or it may be roasted in front of a brisk fire), and cook it for one and a half to two hours according to size; keep the meat well basted while cooking, and when it is done it should be a nice golden colour. Dish up on a hot dish, place a frill on the knuckle, and serve with Capsicum sauce in a sauce-boat as a remove for dinner or luncheon.

Neck Of Lamb With Cucumbers And Artichoke Bottoms Carre D Agneau Aux Concombres Et Fonds D' Artichauts

Take a neck of lamb, and trim it in the usual way; free it from all unnecessary fat and skin, and tie it up: put in a stewpan one ounce, of butter, one sliced carrot, one or two onions, a little turnip, celery, a bunch of herbs, and six or eight peppercorns, and place the lamb on top of these vegetables, with a buttered paper over; cover the pan down, and place it on the stove; let the contents fry for about fifteen minutes; then add about a quarter of a pint of good-flavoured brown stock, and stand the stewpan in the oven, or leave it on the side of the stove; simmer for about one hour, during which time add some more stock as that in the pan reduces, and take care that the meat is kept basted well during the cooking. When cooked, take up the meat, and put it in a baking-tin in the oven, to take a nice brown colour and to crisp. Have the liquor in which the lamb was braised strained and freed from fat; then rebbil it. Dish up the lamb on a hot dish, poor the gravy round it, and garnish with cucumbers and artichokes, as below. This joint can be served for a luncheon or dinner dish as liked. Layer sauce is nice to serve with this.

Cucumber and Artichokes for Lamb