Dip the slices into an almost cold Villetoy sauce, in suchwise as to cover them with a thick coating of it. Leave to cool, and treat them a l’anglaise. Set to cook for a few minutes before serving, and dish on a napkin with fried parsley. Serve a light Périgueux sauce separately. 1296—VOL AU VENT DE CERVELLE Prepare a vol-au-vent crust, as explained under No. 2390. Slice the brains, and put the slices into half-a-pint of Allemande sauce, with twelve quenelles of ordinary forcemeat, poached just before dishing up; four oz. of small, cooked mushrooms, and one oz. of truffle slices, five or six of which should be reserved. Pour the garnish into the vol au vent; set upon the latter the reserved slices of truffle, and dish on a folded napkin. 1297—AMOURETTES A LA TOSCA Poach one Ib. of amourettes, as explained above, and cut them into lengths of one in. Prepare a garnish of macaroni cohered with butter and grated Parmesan, and add thereto four tablespoonfuls of a crayfish cullis per four oz. of macaroni; three crayfishes’ tails for each person, and two-thirds of the pieces of amowrettes. Toss well, in order to thoroughly mix the whole; dish in a timbale; cover the macaroni with what remains of the pieces of amourettes, and cover them slightly with crayfish cullis. RELEVES AND ENTREES 431 MUTTON, GRASS LAMB AND HOUSE LAMB RELEVES AND ENTREES. From the culinary standpoint, the ovine species supplies three kinds of meat, viz :— Mutton—properly so-called when the meat is derived from the adult animal. Lamb—the young, weaned sheep, not yet fully grown, the meat of which is the more highly esteemed the younger the animal is. House Lamb—the sheep’s unweaned young that has not yet grazed. The ‘‘ Pauillac’’ lamb, which is imported from France, is the most excellent example of the last kind. Good house lambs are also killed in England; they are quite equal to Pauillac lamb, but their season is short. As regards ordinary English mutton and lamb, however, the delicacy and quality of these meats are unrivalled. But for its greater delicacy and tenderness, grass lamb, which corresponds with what the French call ‘‘ agneau de pré- salé”’ is scarcely distinguishable from mutton. The recipes suited to it are the same as those given for mutton; and all that is necessary is to allow for differences of quality in calculating the time of cooking. House lamb, the white flesh of which is quite different, admits of some of the mutton recipes; but it is generally pre- pared after special formulz, the details of which I shall give hereafter. When served roasted, hot or cold, mutton and grass and house lamb are always accompanied by mint sauce, the recipe for which I gave under No. 136. In view of the similarity of their preparations, and in order to avoid finicking repetitions, I have refrained from giving sepa- rate recipes for lamb and mutton respectively. The reader will therefore bear in mind that the formulz relating to mutton also apply to grass lamb. 4.32 GUIDE TO MODERN COOKERY 1298—SADDLE OF MUTTON 1299—BARON OR PAIR OF HIND-QUARTERS OF MUTTON 1300—DOUBLE OR PAIR OF LEGS OF MUTTON 1301I—FILLETS OF MUTTON 1302—NECK OF MUTTON (Relevés) Saddle of mutton is that part of the sheep which reaches from the bone of the haunch to the floating ribs. Baron of mutton comprises the saddle and the two legs, 1.e., a pair of hind-quarters. Double consists of the two unseparated legs, minus the saddle. The Baron and the Double are almost always cuts of lamb.

AI-modernized reading of the original text

Dip the slices into an almost cold Villetoy sauce, in suchwise as to cover them with a thick coating of it. Leave to cool, and treat them a l’anglaise. Set to cook for a few minutes before serving, and dish on a napkin with fried parsley. Serve a light Périgueux sauce separately. 1296—VOL AU VENT DE CERVELLE Prepare a vol-au-vent crust, as explained under No. 2390. Slice the brains, and put the slices into half-a-pint of Allemande sauce, with twelve quenelles of ordinary forcemeat, poached just before dishing up; four oz. of small, cooked mushrooms, and one oz. of truffle slices, five or six of which should be reserved. Pour the garnish into the vol au vent; set upon the latter the reserved slices of truffle, and dish on a folded napkin. 1297—AMAMOURETTES A LA TOSCA Poach one Ib. of amourettes, as explained above, and cut them into lengths of one in. Prepare a garnish of macaroni cohered with butter and grated Parmesan, and add thereto four tablespoonfuls of a crayfish cullis per four oz. of macaroni; three crayfishes' tails for each person, and two-thirds of the pieces of amourettes. Toss well, in order to thoroughly mix the whole; dish in a timbale; cover the macaroni with what remains of the pieces of amourettes, and cover them slightly with crayfish cullis. MUTTON, GRASS LAMB AND HOUSE LAMB From the culinary standpoint, the ovine species supplies three kinds of meat, viz :— Mutton—properly so-called when the meat is derived from the adult animal. Lamb—the young, weaned sheep, not yet fully grown, the meat of which is the more highly esteemed the younger the animal is. House Lamb—the sheep’s unweaned young that has not yet grazed. The ‘‘ Pauillac’’ lamb, which is imported from France, is the most excellent example of the last kind. Good house lambs are also killed in England; they are quite equal to Pauillac lamb, but their season is short. As regards ordinary English mutton and lamb, however, the delicacy and quality of these meats are unrivalled. But for its greater delicacy and tenderness, grass lamb, which corresponds with what the French call ‘‘ agneau de pré- salé”’ is scarcely distinguishable from mutton. The recipes suited to it are the same as those given for mutton; and all that is necessary is to allow for differences of quality in calculating the time of cooking. House lamb, the white flesh of which is quite different, admits of some of the mutton recipes; but it is generally prepared after special formulz, the details of which I shall give hereafter. When served roasted, hot or cold, mutton and grass and house lamb are always accompanied by mint sauce, the recipe for which I gave under No. 136. In view of the similarity of their preparations, and in order to avoid finicking repetitions, I have refrained from giving separate recipes for lamb and mutton respectively. The reader will therefore bear in mind that the formulz relating to mutton also apply to grass lamb. 1298—SADDLE OF MUTTON 1299—BARON OR PAIR OF HIND-QUARTERS OF MUTTON 1300—DOUBLE OR PAIR OF LEGS OF MUTTON 1301I—FILLETS OF MUTTON 1302—NECK OF MUTTON (Relevés) Saddle of mutton is that part of the sheep which reaches from the bone of the haunch to the floating ribs. Baron of mutton comprises the saddle and the two legs, 1.e., a pair of hind-quarters. Double consists of the two unseparated legs, minus the saddle. The Baron and the Double are almost always cuts of lamb.

A guide to modern cookery