Practical gastronomy and culinary dictionary

Bone the shoulder of lamb, but let the end bone remain for a handle. Prepare a stuffing with the veal, pork, ham, and parsley, all finely chopped and seasoned to taste. Remove all sinews and part of the fat from the shoulder, and fill with the above, laying in between the stuffing the truffles (sliced). Close up and shape neatly ; sew up the opening with a needle. Put the shoulder in the stockpot for about five minutes to harden the sur- face ; let cool and lard the top with larding bacon. Clean and cut the carrot and onion into slices. Line a brai- soire or deep saute-pan with the bacon, put in the carrot, onion, bayleaf, and a small bunch of parsley, place the shoulder on this and brown slightly over a brisk fire. Moisten with the stock and the sauce, cover and cook in the oven until tender ; it will take from forty to forty-five minutes. Take up the shoulder, skim the sauce, strain it and reduce a little, put the cooked peas into the sauce, add a pinch of sugar, and some salt and pepper if needed ; cook for two minutes, and serve with the meat. If required as a Releve (remove) serve it 36 564 RECHERCHE COOKERY. whole, and put the peas round the dish as a garnish ; if as an Entree, put a bed of peas into the dish, cut the ballotine into sHces, and place on top ; sauce over a little and serve the remainder of the sauce separately. 502. Jambon a la Marguerite. — 1 small York ham, 1 carrot, 1 onion, 1 bouquet garni, No. 3, peppercorns, 2 shallots, 2 glasses champagne, 1 oz. butter, 1 quart stock, 1 lb. pork sausages, 1 pint demi-glace sauce. No. 185. Soak the ham in tepid water for twelve hours, take out the hip-bone, and place in a deep braising-pan with the carrot, onion, and bouquet garni (previously pre- pared). Cover with water and cook slowly from three to four hours, according to size of ham. Lift out the ham and pour oft' the water. Chop the shallots finely, fry in butter a golden colour, dilute with champagne and stock ; lay in the ham, previously trimmed and pared, and cook from thirty to forty-five minutes with the vegetables and peppercorns, Add the sauce. Parboil the sausages, cut them into pieces about an inch long, egg, crumb, and fry in hot^ fat. Take out the ham, cut slices, and dish up ; reduce the sauce, skim and strain ; garnish the dish with fried sausages, and serve with the sauce. 503. Jambon Braise au Champagne (Braised Ham, Champagne Sauce). — 1 ham, 1 quart of stock (or con- somme), 1 tablespoonful sugar, a Is. bottle of cooking champagne or a glassful of ordinary champagne, J pint of Espagnole sauce, 2 cloves. Soak the ham in cold water for twelve hours or longer. Wash it well, cut oft' a portion of the knuckle end, and place in a large saucepan with sufficient cold water to cover ; let it come slowly to boil, and keep it on the side of the stove for three hours, so that it is kept very hot, but not boiling. Remove the skin, trim off some of the superfluous fat, place it in a deep saute- pan with a few slices of carrot, turnip, and a bunch of herbs if liked. Add the stock or consomme, the castor KEMOVES AND ROASTkS, WITH HINTS ON CARVING. 565 sugar, and half the quantity of champagne named ; then place it in the oven and cook until tender. Baste the ham occasionally, and glaze it with the reduced liquor. Serve with champagne sauce.