(1609). Fillets Of Mutton Grenadins, Poivrade Sauce (Filets De Mouton Grenadins, Sauce Poivrade)

Pare the small minion fillets; beat them into half hearts, season, range them in a tureen and cover with a cooked but cold marinade (No. 114), leaving them in for twenty-four hours, drain off the fillets, wipe well and lard with fine larding pork (No. 4, Fig. 52), Set them into a buttered sautoir, besprinkling over with more butter and push them into a brisk oven so that the larding cooks at the same time as the meat; after removing drain off the fat and moisten with a little gravy( No. 404), let this fall to a glaze over a hot fire, then lift out the fillets and dress them in two straight rows on a large dish, garnish around with triangular croutons of bread fried in butter; pour into the same sautoir a few spoonfuls of poivrade sauce (No. 523). and at the first boil pour the sauce through a fine strainer, pour part of it over the fillets and serve the remainder in a sauce-boat.

Mutton (Mouton). American Cuts

1. Head and Neck

2. Rack

3. Shoulder

4. Loin and Saddle

5. Legs

6. Trotters

7. Breast

8. Tail

Fig. 334.

(1639). Neck Of Mutton Jugged And Marinated, Thickened With Blood (Collet De Mouto-D Civet Marinade Lie Au Sang)

Bone a neck of mutton, remove all the sinews and fat and then cut it up into one and a quarter inch square pieces; lay them in a vessel to season with salt, pepper, nutmeg, sprigs of parsley, minced onions, oil, a little vinegar, bay leaf and thyme; let marinate for two hours, then drain and wipe off the pieces. Heat four ounces of butter in a saucepan, add to it the meat and fry them well, dredge in two spoonfuls of flour and moisten with one pint of red or white wine and stock (No.194a) in a way that the meat is covered; add a garnished bunch of parsley and leave to cook for an hour and a half, putting in half an hour before serving, some small glazed white onions and cooked mushrooms. The meat being now well done and properly seasoned, take out the parsley and thicken the sauce either with some pig's or chicken's blood, then serve.

(1640). Scotch Haggis (Panse Caillette)

In a quart of water boil one pound of calf's liver until throughly done; chop it up finely with one pound of beef suet, free of skin and fibres, one pound of lean beef from the rump, one pound of onions and add an ounce of salt, an ounce of ground pepper, one pound of oatmeal and the water the liver was boiled in. With this preparation fill a well-cleaned sheep's paunch, sew it up with strong thread and wrap it in a buttered cloth; plunge it into boiling water and let cook gently for four hours; prick it several times while cooking with a trussing needle; drain, unwrap a few moments later and turn it over on a hot dish. Serve at the same time cakes made with three pounds of oatmeal, one pound of wheat flour, an ounce of lard and salt. These cakes are eight inches in diameter and one-eighth of an inch thick; bake them in a slow oven.