A second Dudley book of cookery and other recipes

place in stewpan with one pint of good gravy or stock, two tablespoonfuls of flour, one onion, pepper and salt. Mix well, and allow to cook gently for half an hour ; add one spoonful of Harvey sauce and one of Worcester. Pour into a dish and cover well with mashed potatoes. Brown in oven. A FRENCH WAY OF ROASTING A LEG OF MUTTON /CHOOSE a small leg of fat mutton ; trim and ^ bone it, i.e. remove the hip and thigh bones. Season with salt and pepper, finely chopped parsley, one finely chopped shallot and a bruised clove of garlic (garlic introduced into raw meat loses its objectionable acidity and odour ; it renders the meat more appetising and imparts a very fine flavour). Tie up the meat and place it in a baking-tin with a few slices of carrot, one sliced onion and two ounces of butter. Bake it in a hot oven for twenty minutes ; baste frequently, and finish baking or roasting in a slacker oven until tender. The usual time allowed for boned and rolled joints is twenty minutes to every pound and twenty minutes over. When done, pour off the fat from the tin and add some thin brown sauce or stock for the purpose of making the gravy. Season it and pour round the meat. LEG OF MUTTON BOULANGERE REMOVE the bone from a leg of mutton ; season it well inside and tie up with string. Place it in an earthenware dish and brown it well in the oven on both sides ; then complete its cooking all but about a third ; this done, set round the joint four large sliced onions, just tossed in butter that they may acquire some colour, and eight large peeled potatoes cut into rounds half an inch thick. Sprinkle this garnish with the grease of the joint and then complete the cooking of the joint and the garnish. Serve in the dish in which the joint has been cooked. If preferred, the joint can be stuffed with a sage and onion stuffing with a little thyme added. EPIGRAMMES D’AGNEAU WITH SHARP SAUCE rilAKE two breasts of lamb near the cutlet, and -L braise or boil until quite tender. Remove the bones and press between two dishes. When cold, cut into neat cutlets or rounds ; dip each piece into a well-beaten egg, then into warm butter, and then into bread crumbs. Flatten the crumbs with the aid of a knife. Place on a well-buttered baking-sheet, and brown quickly in a sharp oven. Serve with them the sauce made as follows : — Fry in butter one large onion, and work into the same pan one tablespoonful of flour, one gill of good brown meat gravy, one tablespoonful of brown vinegar, one teaspoonful of meat extract, and two lumps of sugar. Boil all together for twenty minutes, strain, and add one tablespoonful of chopped gherkins and one of capers. Serve in a boat with the epigrammes. m EPAULE D’AGNEAU BONNE FEMME FRY in butter a small shoulder of house lamb. This done, transfer it to a fireproof earthenware dish with ten or twelve small onions browned in butter and three or four medium-sized potatoes cut into large dice and blanched. Sprinkle the whole well with melted butter and cook gently in the oven. Serve the preparation as it stands in the earthenware dish, placing the dish on a folded napkin. NECK OF LAMB A LA BOULANGERE