Sheep's Brains, Poulette

Cleanse the brains by placing them in boiling water, wash them well in cold water and let them drain. Prepare in a stewpan a quantity of sauce with a little stock thickened with the white of an egg, a little butter, cream and flour, also two or three small onions finely minced, boiled and mashed, a few small mushrooms, a squeeze of lemon juice and pepper and salt to taste. Pour one teaspoonful of lemon juice over each brain, sprinkle a little marjoram and sage over them, then put the brains into the sauce, and allow them to simmer gently for twenty minutes. Remove them when done, and place them on a dish. Boil up the sauce, pour it over, and serve.

Sheep's Brains With Remoulade Sauce

Steep four or five sheep's brains in cold water, remove the skin, and place them in fresh cold water for an hour. Put some vegetables cut in pieces into a saucepan of cold water for an hour, and add a sprig of parsley, one wineglassful of Madeira or white wine and a little salt. Boil for a few minutes, then put in the brains, and boil again for ten minutes; take out the brains, drain them, put them on a dish, and mask with hot remoulade sauce.

Baked Breast Of Mutton

Sew up a breast of mutton in a very thin cloth, put it into a stewpan, pour over sufficient water to nearly cover it, and let it stew very slowly, allowing ten minutes to each pound, counting from the time the water begins to simmer. Remove it from the saucepan, take off the cloth, put it in a baking-dish, rub it over with warm dripping or butter, sprinkle on some flour, and bake for half an hour, basting often with its own broth. Five minutes before removing it from the oven, strew fine dry breadcrumbs thickly over it, add small pieces of butter here and there, and let it brown. Put it on a hot dish, garnish with slices of beet root, and serve.

Braised Breast Of Mutton

Partly boil it the day before needed so as to more easily free it of its superfluous fat, cut it into pieces, put them into a saucepan, sprinkle with salt and pepper, and lay over them three onions cut in slices. Place the pan over a slow fire, and let the meat cook slowly for about three hours, when it should be done; its own juices and fat will be quite sufficient moisture. Place the meat on a dish, and serve.

Boiled Breast Of Mutton With Caper Sauce

Cut off the fat from a breast of mutton, and bone the joint. Take three tablespoonfuls of sweet herbs and a couple of sprigs of parsley, chop fine, mix them with four tablespoonfuls of breadcrumbs, season with salt and pepper to taste. Put a layer of this mixture over the boned meat, and tie around with string. Put it in a saucepan of water and boil very slowly over a moderate fire for two hours or until the meat is done. Put it on a dish, remove the string, pour over a little caper sauce and serve with more of the sauce in a sauceboat.

Stewed Breast Of Mutton

Bone and score a breast of mutton, season it well with cayenne, black pepper and salt, place in a saucepan with a good supply of gravy that has had the fat skimmed off; boil until tender and place on a dish. Slice a few gherkins and add them with one dessertspoonful of mushroom catsup to the gravy; boil up again and pour the gravy over when ready.