Lamb

Carre d'agneau à la Bruxellaise is a neck of lamb braised, and served on a puree of Brussels sprouts.

à la Douairiere is braised, and served in a white sauce with cocks' combs, and braised lambs' sweetbreads cut in slices.

à l' Indienne is roasted, and served with a white curry sauce, garnished with chutney and pickles.

au cresson is roasted, and served with watercress.

aux cerises is served with cherry sauce; aux legumes printaniers, with spring vegetables.

Cannelon d'agneau is a loin of lamb boned, rolled, and à la Princesse braised, and served with a sauce of a purée of cucumber with cream.

Côtes d'agneau à la is a roast fore-quarter, the shoulder Chancelière cut out, and the meat of it minced with ham, truffles, etc., mixed with white sauce, and put into the space the shoulder was cut from; breadcrumbed, browned, and served with white sauce. Epaule d'agneau is a shoulder roasted, and served with mint sauce; a la Soubise, with onion sauce. à la Montmorency is boned, stuffed with forcemeat, larded and braised, and served with Toulouse garnish. à la Polonaise is dressed in the same way as saddle of mutton, under that name. glacee is boned, larded, braised and glazed, and served cold. Filet d'agneau

à l'Américaine is a loin of lamb roasted, and served with tomato sauce. à la Maître d'hôtel is served with Maître d'hôtel sauce. aux cerises, or is roasted, and has a cherry or aux oranges orange salad served with it aux pointes is braised, and served with asparagus d' asperges cut up and dressed in white sauce. en cannelon is dressed like cannelon de mouton.

rôti is plainly roasted, and is served with mint sauce. Gigot d'agneau d la Palestine is a leg of lamb roasted, and served with a puree of Jerusalem artichokes. bouilli aux is boiled, and served on spinach.

épinards It is also dressed in any of the ways given for a leg of mutton. Hanche d'agneau is a roast haunch of lamb. It is sometimes called Rosbif d'agneau a la broche. Pâté chaud d' agneau is a hot pie of lamb cutlets, with potatoes, white sauce, etc.

Poitrine d'agneau

à la Turque is a breast of lamb boned, rolled and braised, and served with rice cooked in stock with saffron, currants and sultanas.

aux petits pois is stewed with peas.

Quartier d'agneau

à la broche is the fore-quarter roasted; served with mrnt sauce.

à l'hôtelière is roasted, and served in a sauce of

Maître d'hotel butter with cream. farei has a stuffing put between the neck and shoulder; it is roasted, and served with brown sauce. Selle d'agneau

à la Menagere is a saddle of lamb, dressed like saddle of mutton d la Polonaise, with a white instead of a brown sauce, and the meat cut in small square slices.

à la Villeroi is boned, stuffed and braised; covered with Allemande sauce, and sprinkled with breadcrumbs and grated Parmesan.

braisee d l'Alle- is boned, stuffed and braised, and mande served with Allemande sauce and any vegetable garnish.

rôtie is roasted. It is served d lafermiere, with lamb's fry, breadcrumbed and fried, and mint sauce; and à l'Indienne, with Indian sauce and Indian pickles.