Leg Of Mutton D La Haut-Gout

Take a leg of mutton that has hung a fortnight; stuff every part of it with cloves of garlic, rub it with pepper and salt, and then roast it. When properly roasted, send it up, with some good gravy and sweet sauce in a tureen.

Leg Of Mutton Roasted With Cockles

Having boned it, fill the cavity with a forcemeat containing minced cockles : sew it up, roast of a nice brown, and serve with a quarter of a pint of coulis, two spoonsful of the cockle liquor, a few stewed mushrooms, and blanched cockles, all simmered together.

Leg Of Mutton Roasted With Oysters

Bone the leg, fill the cavity with a forcemeat, containing bearded oysters pounded, and two eschalots shred very fine: sew it up, roast, and serve with sauce poivrade (see Sauces), containing a little of the oyster liquor, and a few blanched and bearded oysters.

Leg Of Mutton Roasted With Lobster Or Crab

Bonk the leg, fill the cavity with a forcemeat, containing the meat of a crab or lobster shred and pounded, a little grated lemon-peel, and nutmeg: sew it up; roast, and serve, with lobster or crab sauce under it.

Mutton Chops In Disguise

Rub them with the yolk of an egg, and sprinkle with pepper, salt, nutmeg, and a little parsley. Roll each chop in half a sheet of white paper, well buttered in the inside, and rolled close at each end. Boil some hog's-lard or beef dripping in a stewpan, and put the steaks into it. Fry them of a fine brown, drain them dry, and serve with sauce royal in a tureen.

Shoulder Of Mutton En Epigramme

Take a shoulder of mutton, and when roasted almost enough, carefully take off the skin about the thickness of a crown piece, and also the shank bone at the end. Then season both the skin, blade and shank bone, with pepper and salt, a little lemon-peel cut small, and a few sweet herbs and crumbs of bread. Lay this on the gridiron, till of a fine brown ; and in the meantime, take the rest of the meat, and cut it like a hash, about the bigness of a shilling. Save the gravy, and put it to it, with a few spoonsful of strong coulis, a little grated nutmeg, half an onion cut fine, a small bundle of herbs, a little pepper and salt, some gerkins cut very small, a few mushrooms, two or three truffles cut small, two spoonsful of port wine, and a little flour dredged into it. Let all these stew together very slowly for five or six minutes, taking care that it do not boil. Take out the sweet herbs, Jay the hash in the place from whence it was taken, and the broiled upon it, so as to make it appear like a whole shoulder ; and serve with a good coulis under it.

Leg Of Lamb Braised

Having boned a leg of lamb, fill it with forcemeat, cover it with slices of lemon and sheets of fat bacon, and braise in a white braise over a stove or gentle fire for two hours: take it up, drain it, pouring benshamelle over it.

Leg Of Lamb Braised, And Savoury Jelly

Force and braise the lamb as in the preceding directions: take it up, put it in an earthen pan, pouring the braise over it: let it lie all night in the braise, and when wanted, take it up, and serve with savoury jelly over it. - See Sauces.