(1629). Boiled Leg Of Mutton With Mashed Turnips And Caper Sauce (Gigot De Mouton Bouilli A La Puree De Navets Et A La Sauce Aux Capres)

With Mushed Turnips

Have a leg of mutton prepared and cooked as explained a la Granville (No. 1628). Put to boil with the leg after it has been in the water for half an hour, two pounds of turnips cut in four; when done mash them to a pulp and pass through a sieve, season with salt, nutmeg and a little sugar and add four ounces of butter, lay this around the meat, serving some clear gravy separately.

With Caper Sauce

Garnish around the leg with boiled potatoes, and serve with a butter sauce (No. 440) into which nonpareil capers have been added.

(1630). Leg Of Mutton A La Milanaise-Kernel (Noix De Gigot De Mouton A La Milanaise)

Remove the kernels from four legs of mutton, the same as the kernel of veal; free the top from fat and sinews and lard it with lardons (No. 3, Fig. 52); line a braziere with slices of fat pork, set the kernels on top and wet with one pint of mirepoix (No. 419); reduce the liquid to a mere nothing, then remoislen to three-quarters of their heighth adding two gills of brandy. Cook it in the oven until done, being careful to baste frequently; prepare a rice socle, lay the kernel on top, glaze and garnish around with small macaroni timbales Milanaise (No. 2988). Serve the stock reduced with espag-nole sauce (No. 414) separately.

(1631). Leg Of Mutton In Papers-Kernels (Noix De Gigot De Mouton En Papillotes)

Remove the kernel from a leg of mutton the same as for a kernel of veal: pare it nicely, take off all the fat and lard it with small lardons (No.3, Fig. 52), then roast it quite rare, cut it in quarter inch thick slices. Have a sufficiently large sheet of paper, cut it into heart-shape, butter over and lay a little finely sliced ham on top of one side; over this place some Duxelle (No. 385) well reduced with a clove of garlic and chopped parsley, and set the slices of mutton on top. cover the whole with more Duxelle, then fold the paper, crimp the edges around; before finishing the crimping pour a little .Madeira sauce (No. 492), and finish plaiting the paper to enclose hermetically, lay the paper on the dish intended for the table, pour over a little oil and push it into a moderate oven, when nicely browned, serve separately with a very hot Duxelle sauce (No. 401) to which some Madeira wine has been added.

(1632). Leg Of Mutton A La Lyonnaise-Minced (Emince De Gigot De Mouton A La Lyonnaise)

Pare and suppress all the fat from a cold cooked leg of mutton, cut it in slices and fry these in a little butter, season with salt and pepper, parsley and lemon juice, and just when ready to serve pour off the butter and add a piece of meat glaze (No. 402). Dress the meat crown-shaped on a dish.

Fry some minced and blanched onions in butter; when a fine golden color, drain off the butter and add some veloute sauce (No, 415) and cream; reduce well and then pour it over the slices, bestrew chopped parsley over and serve very hot.