Shoulder Of Mutton Marinade

Lay it for three days in a quarter of vinegar, with four ounces sliced, a handful of sweet herbs, and a small quantity of mace and cloves pounded; lard it with bacon rolled in Jamaica pepper; put it to bake with some of the liquor round it. When done serve with a rich gravy.

Leg Of Mutton A La Perigord

Take some truffles and bacon, cut them into pieces fit for larding, roll them in a little salt, spice, an onion, and a clove of garlic minced and well mixed together; then lard the mutton with the bacon and truffles, wrap it in a paper, and keep it from the air for two days that it may acquire a good flavour of truffles. Stew it on a gentle fire with some slices of veal and bacon in its own gravy. When done enough skim the sauce, add a good spoonful of cullis, and serve.

How To Make A Haunch Of Mutton Eat Like Venison

Mix two ounces of bay salt with half a pound of brown sugar; rub it well into the mutton, which should be placed in a deep dish for four days, and basted three or four times a day with the liquor that drains from it; then wipe it quite dry, and rub in a quarter of a pound more sugar mixed with a little common salt, and hang it up haunch downwards; wipe it daily till it is used. In winter it should be kept three weeks, and roasted in paste like venison. Serve with currant jelly.

Roast Leg Of Mutton

Cover it well with water, and bring it gradually to a boil; let it simmer gently for half an hour, then lift it out and put it immediately on the spit; roast it an hour and a quarter or a half, according to its size. Dressed in this way it is particularly juicy and tender, but there must be no delay in putting it on the spit after it is taken out of the water. It may be garnished with roasted tomatoes or potatoes, or served with haricots a la Bretonne round it.

Cutlets Of Mutton A La Mariniere

Cut your cutlets thick and short, put them in a stew-pan with a piece of butter about the size of half an egg; pass them on the fire till a little browned; wet them with a glass of white wine, the same quantity of broth; add a dozen little white onions; stew over a gentle fire for half an hour; then add a pound of bacon, a carrot, and a parsnip, a small piece of savory, and parsley, all minced, a little salt and pepper, and a dessert-spoonful of vinegar. Stew till the cutlets are very tender and the sauce reduced. Lay the cutlets on the dish, the sauce and onions round, and the minced bacon and roots over them.

COTelettes De Mouton En Robe De Chambre

Stew them with broth, a very little salt, and a bunch of sweet herbs, quite slowly. When done tender, skim off the fat, pass the broth through a sieve, set it on the fire again, and reduce to a glaze. Glaze your cutlets, and leave them to cool. Take a piece of veal, some beef-suet, two eggs, a little salt and pepper, parsley, onions, and mushrooms. Mash all fine together, moisten with a little cream; roll each cutlet in this forcemeat, cover them with bread crumbs, lay them on a baking-tin, and place them in the oven till they are of a fine brown; the oven should not be too hot. Serve with shallot gravy or other clear sauce.