Cannelon de mouton — boned and rolled. A la Polo-
naise, it is larded, rolled, and braised, and
served with stuffed mushrooms.
Carbonade de mouton — boned, larded, and rolled
with forcemeat in the centre, braised and
glazed ; served with a dressed vegetable,
Soubise or Piquante sauce, or a la Nivernaise —
with stewed carrots. A la Sultane, it has a
rich savoury stuffing with raisins or sultanas,
and is served in a brown sauce with orange
juice and chopped ham.
As Faux Canard, it has a duck stuffing of sage
and onions ; apple sauce may be served with it,
REMOVES OR RELEVES. 117
Poitrine de mouton aux cdpres is a breast of mutton
braised, and served in Piquante sauce with
capers. Boned, rolled, braised, and garnished
with vegetables, it is called Cannelon de mouton
a la Windsor.
A shoulder of mutton boned, stuffed, and roasted
or braised, is served with Piquante sauce as Epaule
de mouton farcie. En ballon — it is boned, larded,
made into the shape of a balloon and braised.
This is sometimes called en musette.
A mutton steak, broiled or stewed, can be served
as Filet de mouton a la Soubise — with Soubise
sauce ; a la Bretonne — with haricot beans ; or with
any dressed vegetable. Soaked in marinade and
braised, it is served a la Polonaise with stuffed
mushrooms.
A mutton pie made with potatoes and onions,
covered with potato paste, is called Pate de mouton
a VIrlandaise.
Pate a VEcossaise is a sheep's head pie.
Boudin, or Casserole, de mouton is a mutton pudding
in suet crust. Aux rognons, it is dressed with
kidneys ; a la Milanaise — with macaroni.
LAMB.
Hanche d'agneau is a roast haunch of lamb. It
is sometimes called Bosbif d'agneau a la broche.
The Fore-quarter as —
Quartier d'agneau a la broche is roasted.
a Vhoteliere — roasted, and served in a sauce of
Maitre d'hotel butter with cream.
118 MENUS MADE EASY.
Quartier d'agneau farci — a stuffing put between
the neck and shoulder, roasted and served
with brown sauce. I
Cotes d'agneau a la Chanceliere is a roast fore-
quarter, the shoulder cut out, and the meat
of it minced with ham, truffles, etc., mixed
with white sauce, and put into the space the
shoulder was cut from ; breadcrumbed,
browned, and served with white sauce.
Selle d'agneau rotie is a roast saddle of lamb. It
is served a VIndienne — with Indian sauce and
Indian pickles; and a la bonne fermiere — with
lamb's fry, breadcrumbed and fried, and mint
sauce.
braisee a V Allemande — boned, stuffed and
braised; served with Allemande sauce and
any vegetable garnish.
a la Villeroi is dressed in the same way, covered
with Allemande sauce, and sprinkled with
breadcrumbs and grated Parmesan.
a la Menagere is dressed like saddle of mutton
a la Polonaise, with a white instead of a brown
sauce, and the meat cut in small square
slices.
A Leg of lamb may be dressed the same as
a leg of mutton ; also as —
Gigot d'agneau bouilli aux epinards — boiled and
served on spinach; or a la Palestine — with
a puree of Jerusalem artichokes.
The Loin is roasted, or dressed en Canndon, in
the same way as mutton.
REMOVES OR RELEVES. 119
The Breast as —
Poitrine d'agneau auxpetits pois is stewed with peas.
a la Turque is boned, rolled and braised, and
served with rice cooked in stock with saffron,
currants and sultanas.
The Neck as —
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Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Cannelon de mouton — boned and rolled. A la Polo-
naise, it is larded, rolled, and braised, and
served with stuffed mushrooms.
Carbonade de mouton — boned, larded, and rolled
with forcemeat in the centre, braised and
glazed ; served with a dressed vegetable,
Soubise or Piquante sauce, or a la Nivernaise —
with stewed carrots. A la Sultane, it has a
rich savoury stuffing with raisins or sultanas,
and is served in a brown sauce with orange
juice and chopped ham.
As Faux Canard, it has a duck stuffing of sage
and onions ; apple sauce may be served with it,
REMOVES OR RELEVES. 117
Poitrine de mouton aux cdpres is a breast of mutton
braised, and served in Piquante sauce with
capers. Boned, rolled, braised, and garnished
with vegetables, it is called Cannelon de mouton
a la Windsor.
A shoulder of mutton boned, stuffed, and roasted
or braised, is served with Piquante sauce as Epaule
de mouton farcie. En ballon — it is boned, larded,
made into the shape of a balloon and braised.
This is sometimes called en musette.
A mutton steak, broiled or stewed, can be served
as Filet de mouton a la Soubise — with Soubise
sauce ; a la Bretonne — with haricot beans ; or with
any dressed vegetable. Soaked in marinade and
braised, it is served a la Polonaise with stuffed
mushrooms.
A mutton pie made with potatoes and onions,
covered with potato paste, is called Pate de mouton
a VIrlandaise.
Pate a VEcossaise is a sheep's head pie.
Boudin, or Casserole, de mouton is a mutton pudding
in suet crust. Aux rognons, it is dressed with
kidneys ; a la Milanaise — with macaroni.
LAMB.
Hanche d'agneau is a roast haunch of lamb. It
is sometimes called Bosbif d'agneau a la broche.
The Fore-quarter as —
Quartier d'agneau a la broche is roasted.
a Vhoteliere — roasted, and served in a sauce of
Maitre d'hotel butter with cream.
118 MENUS MADE EASY.
Quartier d'agneau farci — a stuffing put between
the neck and shoulder, roasted and served
with brown sauce. I
Cotes d'agneau a la Chanceliere is a roast fore-
quarter, the shoulder cut out, and the meat
of it minced with ham, truffles, etc., mixed
with white sauce, and put into the space the
shoulder was cut from ; breadcrumbed,
browned, and served with white sauce.
Selle d'agneau rotie is a roast saddle of lamb. It
is served a VIndienne — with Indian sauce and
Indian pickles; and a la bonne fermiere — with
lamb's fry, breadcrumbed and fried, and mint
sauce.
braisee a V Allemande — boned, stuffed and
braised; served with Allemande sauce and
any vegetable garnish.
a la Villeroi is dressed in the same way, covered
with Allemande sauce, and sprinkled with
breadcrumbs and grated Parmesan.
a la Menagere is dressed like saddle of mutton
a la Polonaise, with a white instead of a brown
sauce, and the meat cut in small square
slices.
A Leg of lamb may be dressed the same as
a leg of mutton ; also as —
Gigot d'agneau bouilli aux epinards — boiled and
served on spinach; or a la Palestine — with
a puree of Jerusalem artichokes.
The Loin is roasted, or dressed en Canndon, in
the same way as mutton.
REMOVES OR RELEVES. 119
The Breast as —
Poitrine d'agneau auxpetits pois is stewed with peas.
a la Turque is boned, rolled and braised, and
served with rice cooked in stock with saffron,
currants and sultanas.
The Neck as —