Cassell's dictionary of cookery

reduce it by rapid boiling. Have ready some French beans boiled and drained; put the beans into a stewpan with the gravy, and when hot serve them and the meat, which should be glazed, on the same dish. The chiunp end of a loin may be roasted before the fire, enveloped in well-buttered paper, then glazed, and served with beans in precisely the same way. The meat should be roasted slowly without getting any brown colour. Time, about two hours to roast the chump. Probable cost, Is. per pound. Mutton Gigot (a la Gascon). — Choose a tender well-hung bit of mutton. Blanch two or three cloves of garlic in several waters slightly salted, and remove the heads, tails, and bones of six anchovies. Lard the meat with the garlic and anchovies, roast the usual time, and serve with garlic sauce made as follows : — Divide a dozen cloves of garlic, and take off their skins. Put them into slightly salted boiling water, and, to make mild garlic sauce, change the water every five or six minutes until the garlic has lost its peculiar flavour and smell. Serve it like onion sauce, or drain and serve it in the dish with the meat. Time, twenty to twenty-five minutes to boil. Sufficient for one pint of sauce. Mutton Hachis (a la Portugaise). — Cut underdone shces from a cold roast leg, and again divide them into pieces about the size of a florin. Brown slightly in butter a little lean ham, a sliced carrot, and three shallots shred finely, a bit of garlic, some sprigs of parsley, and a sprig of thyme, two cloves, and a blade of powdered mace. Moisten with two glassfuls of madeira and a cup of good gravy or stock, and thicken the sauce with roux (a French preparation of butter and flour, similar to the English thickening of kneaded butter with flour) ; then boU, skim, and strain. Return the sauce to the stewpan put in the meat and make it hot, but it should not boil. Walnut or mushroom ketchup, or the liquor from onion pickle, are all allowable with hashed mutton. Time, ten minutes. Probable cost, 6d., exclusive of meat and wine. Mutton Haggis. — Take the half of a sheep's liver with its heart and tongue, and about one pound of fat bacon. Mince all well together, and grate in two ounces of breadcrumbs and the rind of a lemon. Add two anchovies chopped, and mix the whole of the ingredients with a wine-glassful of sherry, two beaten eggs, and season to taste with pepper and salt. Press the haggis tightly into a mould well buttered, and boil for two hours. Probable cost, 2s. 4d., exclusive of wine. Mutton Ham.— Choose a short, thick, fresh leg of mutton, weighing twelve or fourteen pounds, and cut it into the form of a ham. Pound in a mortar half a pound of bay salt, one ounce of saltpetre, and half a pound of coarse brown sugar. Make the mixture hot in a stewpan, then rub it thoroughly into the meat. Turn the ham every morning for four days, and rub the pickle weU into it. On the fifth day add two ounces more of common salt. Rub and turn it in the brine for twelve days more, then drain, and wipe dry ; rub it with dry salt, and I