Comprising Boiled Leg of Mutton, d I' Anglaise. Braized with roots.

d la Provencale.

,, d la Soubise.

d la Bretonne.

,, d la Jardiniere.

Braized Saddle of Mutton, d la Macidoine.

Necks of Mutton, d I' Anglaise. d l' Irlandaise.

d la Jardiniere.

larded with Poivrade sauce. a' l' Allemande.

d la Soubise.

601. Boiled Leg Of Mutton, A Langlaise

Select a leg of Southdown mutton, rather fat, and not kept above three or four days; trim it, and put it on to boil in a stock-pot or braizing-pan, filled up with cold water; when it boils, remove the scum, and put it on the side of the stove to continue gently boiling for about two hours and a half: a handful of salt and a couple of turnips and carrots should be put into the pot to boil with the leg. When the mutton is done, drain and dish it up, garnish it round with mashed turnips, dressed with a little sweet cream, a pat of butter, pepper and salt: mould the mashed turnips in the shape of large eggs - with a table-spoon, and place these closely round the leg of mutton, introducing between each spoonful of mashed turnips, a carrot nicely turned, that has been boiled, either with the mutton, or in some broth separately: pour some gravy under it, put a paper ruffle on the bone, and send it to table, accompanied with a sauce-boat full of caper-sauce (No. 91).

602. Braized Leg Of Mutton, Garnished With Roots

Trim a leg of Southdown or Scotch mutton, interlard it with fillets of ham or bacon cut a quarter of an inch square and about six inches long, seasoned with pepper and salt, a little grated nutmeg and some chopped parsley; pare off the ends of ham, etc, and place the leg of mutton in an oval braizing-pan with two carrots, a head of celery, a couple of onions, four cloves, and two blades of mace ; moisten with a glass of brandy, and two large ladlefuls of fresh stock, cover with an oval buttered paper and put on the lid; then set the braizing-pan on the fire to boil gently for about four hours, from time to time moistening the mutton with its liquor, and keeping a continual supply of live embers on the lid of the pan. When done, take it up on to a deep baking-sheet, with a little of its own liquor, and put in the hot closet till wanted. In the mean time, strain off the braize, divest it of all the fat, clarify it in the usual manner, and when strained, reduce it to the consistency of half glaze, and set it aside in a small bain-marie. Then glaze the leg of mutton nicely, and place it on its dish; garnish it round with alternate groups of young carrots and turnips turned and boiled in broth as usual, for the purpose, and afterward boiled down in their own glaze, also some glazed young onions ; pour the clarified essence under the leg of mutton, put the ruffle oil the bone, and send to table.

603. Braized Leg Of Mutton, A La Provencale

Bone a leg of four-year old mutton, commencing at the thigh bone, by detaching the meat from round it with a knife, and throwing it back right up to the joint of the leg-bone; then cut the sinewy ligatures, and remove the thigh-bone entirely ; saw off the shank and scrape the end of the bone remaining in the leg as in preparing a cutlet. Then interlard the interior with seasoned lardoons or fillets of ham or fat bacon, introduce the Provencale stuffing (described below), and sew the hollow opening whence the bone has been extracted, with small twine; place the leg of mutton in a braizing-pan with carrots, turnips, celery, six cloves, two blades of mace, two garnished fagots, and six cloves of garlic; moisten with half a bottle of Sherry, and two large ladlefuls of good fresh stock, cover with an oval of buttered paper and the lid ; set the pan on the stove to boil, and then put it on a small stove-fire, with live embers on the lid, and allow it to continue gently simmering for about four hours; taking care to moisten it frequently with its own liquor. When it is done, take it up on the a baking-sheet with some of its own liquor, and set it in the hot closet for a few minutes. Strain the remainder of the liquor through a sieve, and remove all the fat, clarify it, strain the essence through a napkin, and reduce it to half glaze, and add it to some Gasconne sauce (No. 68). Then dish up the mutton, garnish it round with tomatasor or mushrooms dressed au gratin (No. 1160), pour the Gasconn sauce under the remove, and send to table. - The Provencale stuffing for tin-leg of mutton is to be made as follows:

Chop half a pottle of mushrooms very fine, and put them into a small stewpan; to these add some chopped parsley and shalot, with an equal quantity of grated lean and fat ham, and a little grated lemon-peel : season with pepper, salt, and nutmeg; set the whole on the fire and stir it with a wooden spoon for five minutes, that the watery parts of the mushrooms may evaporate; add the yelks of four eggs, and after-setting the yelks of eggs in the fine-herbs, by stirring the whole on the fire, add them to some quenelle force-meat made with the fillets of a partridge, mix these well together, and use the stuffing as directed above.