European and American cuisine

Melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour, stir and cook 2 minutes ; add the gravy from the meat (if too thick add sufficient boiling water to make a creamy sauce) ; strain and serve with the meat. Saddle of Mutton^ Braised & la Fran^aise.— Procure a fat saddle of mutton, remove the spine bone without injuring the fillets ; cut the flaps square ; then season the saddle inside with one even table- spoonful salt, 1 even teaspoonful pepper, roll it up, pass some strings several times around it and tie firmly ; rub 1 even tablespoonful salt and 1 even teaspoonful pepper all over the meat ; cover the bottom of a double roasting pan with 2 onions, 1 carrot, a bouquet, 2 cloves of garlic ; lay the meat on top of this, add sufficient broth or stock to nearly cover the meat ; cover first with buttered paper, then put on the cover ; set the pan over the fire, cook slowly from 3 to 4 hours. When the meat is done, lay it in a baking pan ; strain the broth, re- move all the fat, then reduce it by boiling to 1 quart ; pour this over the meat, set the pan in a hot oven, and roast till the meat has ob- tained a nice color ; then lay it on a warm dish ; garnish with stuffed onions. Melt 1 tablespoonful butter in a saucepan, add 1 table- MUTTON. 819 spoonful flour, stir a few minutes, add the gravy from the meat, cook 5 minutes ; mix the yolks of 2 eggs with Yg cupful cream, add it to the sauce ; remove from the fire, add the juice of Vs lemon and a little nutmeg (if the gravy should be too thick dilute it with cream). Neck of Mutton^ Braised. — Trim nicely 2 necks of mutton, put them in a saucepan, cover with 3 pints of broth or stock ; add 2 onions, V^ carrot, a small bouquet; add V^ pound salt pork, 6 whole peppers, cover, and cook slowly from ly, to 2 hours till done. As soon as done lay the necks in a roasting pan ; strain the broth, remove all the fat, and reduce it by boiling to ly^ pint ; pour this over the necks, roast, and baste till they have obtained a fine color ; then dress on a warm dish, pour part of the gravy over, and garnish with groups (1 pint each) of potatoes, carrots, and turnip balls boiled in water and sauted in butter ; or any other kind of vegetables may be served with it. Gut the salt pork in thin slices and lay it between the groups of vegetables. Shoulder of Mutton^ Potted.— -Bemove the bones from a shoulder of mutton and fill it either with sausage or veal forcemeat, or with bread and potato filling (see Fobgemeat), sew up, and tie firmly with a string; season with 1 tablespoonful seasoning salt. Place a saucepan large enough to hold the shoulder over the fire with 2 ounces fine-cut larding pork ; fry light brown ; put in the meat, turn frequently, and cook till the meat has obtained a light- brown color ; then add 1 cupful of broth or boiling water, a small clove of garlic, 1 onion, y, carrot, and a small bouquet ; cover and cook slowly from 2^2 to 3 hours (adding more water if it boils away). When done take the shoulder from saucepan, lay it on a hot dish, remove all the fat from the gravy ; mix 1 tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir, and cook a few minutes on top the stove ; add enough boiling water or broth to make 1 pint of sauce, boil 3 minutes ; strain, pour 1 gill of sauce over the meat, and serve the remainder