This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"Liston was asked by a gentleman carving a loin of mutton: 'shall I cut itsaddlewise?' 'You had better cut it bridlewise,' replied the famous actor, 'then we shall all stand a better chance of getting a bit in our mouths.' " A Welshman's Heaven - "'Heaven,' said a Welsh preacher, searching hard for a comparison, 'Heaven is like - is like - is like - heaven is like - boiled mutton and turnips!' But the Cambrian heaven is still incomplete if caper sauce be lacking to it".
For some reason the old-fashioned name haricot has fallen into disuse; navarin is mentioned to be a more dignified appellation. Made of the shoulder, breast and neck of mutton or lamb cut in square pieces and fried on all sides in fat; the fat poured off, flour shaken in the meat, broth and tomato sauce added. In another pan several sorts of vegetables in small pieces fried in butter with sugar to give color; vegetables, herbs and meat then put together and simmered about 2 hours; small potatoes added last.
Boned, chicken stuffing spread upon it, rolled up and tied, baked in gravy 3 hours.
Chops coated with thick sauce of ham. mushrooms, yolks, stock; breaded, fried, paper frills on bones.
Chops with truffles cut in slices in brown sauce.
Breaded chops broiled.
Coated with cold purge of onions; breaded and browned in the oven; Soubise sauce.
Chops coated with veal forcemeat, eggs, and breaded; browned in oven; gravy sauce.
Chops breaded with chopped or grated ham mixed with the crumbs, fried, and served with reforme garnish.
Chops with a slice of ham laid on each, and veal forcemeat spread on it; breaded on top, and browned; white sauce with chopped ham.