French dishes for American tables

236. Breast of Mutton. Take two breasts of mutton, which put in a saucepan with a quart of consomme (stock, Art. 1) and a quart of water, an onion and a carrot cut in slices, three bay-leaves, four cloves, three branches of thyme, two cloves of garlic, and four parsley-roots, and boil gently for two hours ; then drain them and put them between two dishes, with a weight on top to flatten them ; when cold, cut them oval, dip them in two beaten eggs to which you have added an ounce of melted butter and a pinch of salt and pepper. Sprinkle them thickly with bread-crumbs and a few drops of melted butter, and send to the oven ; when well colored, serve with a sauce piquante (Art. 86). 237. Sheep's Feet a la Poulette. Split in halves a dozen scalded sheep's feet, and proceed as for calf's feet a. la poulette (Art. 215) ; serve veryhot. 238. Roast Leg of Mutton a la Bretonne. Take a leg of mutton of about six or seven pounds ; put it to roast, taking care to baste it from time to time ; an hour and a quarter is sufficient to roast it. Put in the oven six onions without being peeled, and, as soon as they are done, peel them and put them in a saucepan, with a pinch of salt, pepper, and nutmeg ; add to them half a pint of Spanish sauce (Art. 80), which reduce fifteen minutes, strain, and serve with your mutton. 239. Boiled Leg of Mutton. Take a leg of mutton of about six pounds and place in a saucepan with a sliced onion, a carrot, three bay-leaves, three cloves of garlic, three branches of thyme, four cloves, six parsley-roots, an ounce of salt, and enough water to cover them. Boil for an hour and a half, and serve with a sauce bechamel (Art. 83), to which add some chopped parsley or capers. 240. Roast Saddle of Mutton. Take a medium-sized saddle of mutton, cut the flaps square and roll them up, tie some twine around the saddle, so as to give it a neat shape, season with salt and pepper, and roast it for three quarters of an hour ; remove your twine, and serve with some currant jelly. 241. Leg of Mutton en Venaison. Take a medium-sized leg of mutton, from which cut the knuckle-bone at the second joint and put it in an earthen jar with two sliced onions, a carrot, six bayleaves, six cloves of garlic, ten cloves, ten pepper- corns, six branches of thyme, six parsley-roots, a teaspoonful of pepper, and a pint of vinegar. Let your mutton remain in these ingredients three days, and stir every six hours ; then take it out of the earthen jar, roast it, and serve with a sauce poivrade (Art. 95).