Vichy, Braised, broiled, saute, gar. w. Vichy carrots and gravy. Zingara, Braised, broiled, saute on slices of ham, Zin- gara sa. — 211 — GAN CEL’S CULINARY ENCYCLOPEDIA LAMB AND MUTTON (AGNEAU ET MOUTON) Lamb and mutton are the best meats after beef. Lamb, after the age of six months, is called mutton. The meat of the lamb before two months has little flavor, is sticky, white and soft. After that time it is delicious, especially if the animal has been fed upon milk, the meat being tender and very nourishing for children, convalescents and old feeble people. Roasted or broiled are the most natural preparations. The preparation of mutton is the same as for lamb, and it is eaten rare, but lamb is eaten well cooked. Following are 200 recipes for lamb and mutton. NOTE — For all preparations, see “Filet” and “Mignon” in pages concerning Beef. Nearly all of the garnishings — 212 — LAMB are the same, so it is not necessary to repeat them. These garnishings can be served with crustades and tartelettes; the large garnishings can be used for the saddle, racks and legs. The garnishings of potatoes is the same. See names of “Cuts of Meats.” NAMES AND DIVERS TERMS OF LAMB AND MUTTON (Divers Noma de i'Agneau et du Mouton) Baron, Saddle .and leg roast; Blanquette, stew; Bouiili, boiled; braise, braised; brochette, in skewer; Carbonade, braised slice; carre, rack; cassouiet, stew w. beans; cotelettes, chops; currie, curry;, daube, braised w. wine; eminces, cut in thin slices; epaule, shoulder; epi gramme, cooked boneless breast; escalope, thin slice or cutlet; filet, tenderloin or fillet; fricassee, fricasse white stew; gigot, leg; hachis, hash; haricot d’Agneau ou mouton, stew w. beans; ragout irlandais, Irish stew; kebap, Turkish stew; filet mignon, small tenderloin; pate de mouton ou d'agneau, mutton or lamb pie; navarin, brown lamb stew w. pot.; noisette, small pieces without bones and fat; noix, kernel or nut; poitrine,, breast of lamb; ragout, brown stew; roti, roasted; saute, cooked quickly over a sharp fire; seile, saddle; sichaschliks, Russian sliced w. ham and pork; en tranches, in slices. TIME REQUIRED TO COOK (See Notes on Cooking of Beef) Leg of lamb, 50 min. to 1*4 hours. Leg of mutton, 1% to 1 y2 hours or more. Rack of lamb, 25 to 35 min. Rack of mutton, 30 to 50 min. Saddle of lamb, 1 to 1% hours. Saddle of mutton, 1% to 2 hours, according to size and fat. 213 — GANCEL’S CULINARY ENCYCLOPEDIA LAMB OR MUTTON BROILED OR SAUTE English lamb chops, 20 to 30 min. English mutton chops, 25 to 35 min. or more. Lamb chops, 8 to 10 min. Mutton chops, 10 to 15 min. Lamb steak, 10 to 15 min. CHOPS, NOISETTES, ETC. Albertine in cocotte, Fil. w. mu. pu., gar. w. noisette pot., Colbert sa. Aigerienne, Stuf. w. chestnut pu., sprinkled truf. on flat sweet pot. croq., tom sa. w. chopped pistachio and truf. Alexandra, Breaded English style, gar. w. truf., mu., cock’s combs and kidneys, mad. sa. Ailemande, Breaded English style, gar. w. cucumbers and mu., thi. ere. sa., all sa. Andalouse, Stuf. w. onion pu. and sweet pep., Maximi- lienne sa. w. tom. Anglaise (English Style), Boiled, breaded English style, gar. and sa. and boiled vege. if desired. Arago, Stuf. duxelle w. truf. cov. fo-meat', large star of truf. on top, Chateau sa.

AI-modernized reading of the original text

Vichy, Braised, broiled, saute, gar. w. Vichy carrots and gravy. Zingara, Braised, broiled, saute on slices of ham, Zingara sauce. — 211 — LAMB AND MUTTON (AGNEAU ET MOUTON) Lamb and mutton are the best meats after beef. Lamb, after the age of six months, is called mutton. The meat of the lamb before two months has little flavor, is sticky, white and soft. After that time it is delicious, especially if the animal has been fed upon milk, the meat being tender and very nourishing for children, convalescents and old feeble people. Roasted or broiled are the most natural preparations. The preparation of mutton is the same as for lamb, and it is eaten rare, but lamb is eaten well cooked. Following are 200 recipes for lamb and mutton. NOTE — For all preparations, see “Filet” and “Mignon” in pages concerning Beef. Nearly all of the garnishings — 212 — are the same, so it is not necessary to repeat them. These garnishings can be served with crustades and tartelettes; the large garnishings can be used for the saddle, racks and legs. The garnishings of potatoes is the same. See names of “Cuts of Meats.” NAMES AND DIVERS TERMS OF LAMB AND MUTTON (Divers Noma de i'Agneau et du Mouton) Baron, Saddle .and leg roast; Blanquette, stew; Bouiili, boiled; braise, braised; brochette, in skewer; Carbonade, braised slice; carre, rack; cassouiet, stew w. beans; cotelettes, chops; currie, curry; daube, braised w. wine; eminces, cut in thin slices; epaule, shoulder; epi gramme, cooked boneless breast; escalope, thin slice or cutlet; filet, tenderloin or fillet; fricassee, fricasse white stew; gigot, leg; hachis, hash; haricot d’Agneau ou mouton, stew w. beans; ragout irlandais, Irish stew; kebap, Turkish stew; filet mignon, small tenderloin; pate de mouton ou d'agneau, mutton or lamb pie; navarin, brown lamb stew w. pot.; noisette, small pieces without bones and fat; noix, kernel or nut; poitrine, breast of lamb; ragout, brown stew; roti, roasted; saute, cooked quickly over a sharp fire; seile, saddle; sichaschliks, Russian sliced w. ham and pork; en tranches, in slices. TIME REQUIRED TO COOK (See Notes on Cooking of Beef) Leg of lamb, 50 min. to 1*4 hours. Leg of mutton, 1% to 1 y2 hours or more. Rack of lamb, 25 to 35 min. Rack of mutton, 30 to 50 min. Saddle of lamb, 1 to 1% hours. Saddle of mutton, 1% to 2 hours, according to size and fat. 213 — LAMB OR MUTTON BROILED OR SAUTE English lamb chops, 20 to 30 min. English mutton chops, 25 to 35 min. or more. Lamb chops, 8 to 10 min. Mutton chops, 10 to 15 min. Lamb steak, 10 to 15 min. CHOPS, NOISETTES, ETC. Albertine in cocotte, Fil. w. mu. pu., gar. w. noisette pot., Colbert sa. Aigerienne, Stuf. w. chestnut pu., sprinkled truf. on flat sweet pot. croq., tom sa. w. chopped pistachio and truf. Alexandra, Breaded English style, gar. w. truf., mu., cock’s combs and kidneys, mad. sa. Ailemande, Breaded English style, gar. w. cucumbers and mu., thi. ere. sa., all sa. Andalouse, Stuf. w. onion pu. and sweet pep., Maximilienne sa. w. tom. Anglaise (English Style), Boiled, breaded English style, gar. and sa. and boiled vege. if desired. Arago, Stuf. duxelle w. truf. cov. fore-meat, large star of truf. on top, Chateau sa.

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