This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Sheep's Rumps boiled, or brazed tender, broiled or not, make a very pretty Side-dish. You may serve with what Sauce you please, sweet Herbs chopped, and Cullis, Mushrooms, and a pounded Anchovy, glazed; also with stewed Cabbages or other Greens. - The different modes of dressing Sheep's Rumps, are as follow:
The Rumps being brazed very tender, cut pieces of the Crumb of a Loaf to the length of the Rumps, and fry them in Butter of a fine brown colour; put them in the Table-Dish with a little rasped Par-mesan over them, and a little Cullis in the bottom; lay the Rumps upon the Bread close to each other; melt a little Butter, and mix some Mustard with it, to pour over the whole; then strew it with Bread Crumbs, and put it in the oven to take a good colour, or under the cover of a brazing-pan. You may make aGratin at the bottom, either with a little Farce, or Bread Crumbs and Cullis. When you are ready to serve pour out the Fat, add two or three spoonfuls of good rich Consommee, and mix a little more Mustard therein.
* Canapé signifiesa kind of Couch, or covered Bed.
Wash and scald what quantity of Rice you think proper, and boil it tender and thick in good fat Broth; when done, put some of it into the Tabledish, dish, and place the brazed Rumps thereon, covering them over with more Rice; smooth them over to keep their shape, and give them a good brown colour in an oven, sufficiently hot to forma crust upon the Rice. When ready to serve, add a proper quantity of good Cullis in the bottom of the dish.
Dip brazed Rumps in Yolks of Eggs, roll them in Bread Crumbs, rasp Parmesan Cheese over them, fry them of a fine yellow colour, and serve dry, with fried Parsley. - They are also dressed by mixing Parmesan with melted Butter and Cullis; pour some of this into the Table-dish, place the Rumps thereon, and then pour over the remainder; strew them over with Bread Crumbs, and then with rasped Parmesan; finish them in the oven, or under a proper cover.
Scald the Rumps in boiling Water; then boil them in Broth for about an hour, adding a scalded Savoy cut in quarters, and five or six large Onions; when three parts done, add as many bits of Sausages as there are Rumps; and when the whole is boiled very tender, drain, and intermix it on the Table-dish, pouring over a good Sauce, made of Cullis, Butter, Pepper and Salt, and a little Vinegar.