867. Braized Carbonnades Of Mutton, A La Flamande

Prepare these as in the first case; and when they are become sufficiently cold, cut each into six pieces in the form of pointed scollops, trim them smoothly and neatly, and then place them in a deep sauta-pan with some half glaze made from their own liquor. Half an hour before sending to table, put them in the oven to be wanned and glazed, as before directed; dish them up as in the preceding case, fill the centre with some prepared Brussels sprouts (No. 156), over the part where the carbonnades join to each other; place a crescent of turnip round the base of the sprouts, add a neat border of glazed carrots, and garnish the base of the entree with & Jardiniere (No. 144) ; pour some bright thin Espagnole sauce under the entree, and serve.

Note. - Carbonnades, prepared and trimmed as directed in Nos. 865 and 867, may also be served with every sort of vegetable garnish, or puree of vegetables, described in this work.

868. Fillets Of Mutton Larded, With Chevreuil Sauce Or Roebuck Fashion

Remove the fillets from two loins of mutton, pare off all the sinewy skin that lies beneath the fat, and divide each fillet, lengthwise, into four, these, together with the smaller fillets thus trimmed also, will make up ten ; trim these and lard them closely with strips of fat bacon, in the usual way. The fillets must then be steeped in a cold marinade (No. 234) for about forty-eight hours; after which, drain them upon a napkin to absorb any unnecessary moisture. Next, place the fillets in a sautapan thickly spread with butter, and turn them round in a semicircular form ; moisten with a little mirepoix (No. 236), or a glass of Sherry; cover them with a buttered paper and set them in the oven to simmer for about twenty minutes ; they must then be glazed, trimmed neatly round the ends, and dished up in a close circle, overlapping each other;' fill the centre with potatoes cut in the form of olives, and fried in butter; pour some Poivrade sauce (No. 29) under the fillets, and serve.

Note. - Fillets of mutton prepared as the foregoing, may also be garnished with quenelles of potatoes, with Ghevreuil sauce (No. 69), Victoria sweet sauce, Tomata, Piquante, Gherkins, or Provengale sauce.

869. Haricot Of Mutton, A La Nivernaise

Cut a neck of mutton into untrimmed cutlets, pare off any superfluous fat, put them into a large stewpan with four ounces of butter, and fry them over a brisk fire until they become brown ; then pour off the greater portion of grease, and shake in a good handful of flour, stir the whole over the fire for about five minutes, moisten with three pints of broth, and stir the haricot on the fire till it boils. Meanwhile, prepare some carrots and turnips, cut in the form of small pears, olives, half-moons, or any other fancy shape, and throw these into the haricot; a dozen small onions may also be added ; season with a garnished faggot of parsley, and some mignionette pepper. Keep the haricot gently boiling by the side of the fire for about one hour and a half; skim off all the grease, remove the faggot of parsley, place the cutlets and vegetables in another stewpan, and after having boiled the sauce down (if necessary), pass it through a tammy upon the cutlets. When about to send to table, warm the haricot, dish the outlets in the usual manner, fill the centre with the vegetables, pour the sauce over all, and serve.

Note. - Breasts of mutton with the superfluous fat removed, and cut into small square pieces, make a very good haricot, or stew.

The foregoing may be varied by substituting green-peas, young carrots, turnips, or new potatoes for the vegetables directed to be used.