The profession of cookery, from a French point of view

Take a square piece of mutton (a flank cut will do), trim it neatly, prick it with fat all over, then roast it. While it is roasting prepare two or three small cucumbers, which have been pared and steeped in vinegar. Cut them into dice, put a little butter into a stewpan, and a slice of ham ; add the cucumbers, and stir them about till they begin to brown, then stir in a pinch of flour with seasoning, a little clear stock. Let thenj cook a little longer till slightly thick ; then pour on the dish and place the roast mutton over. Carre de Mouton a la Ravigote. A piece of the breast is best for this. Cut it into small portions, saute them in a little clear fat for a few minutes, add a spoonful of flour and a cupful of stock ; add seasoning and garlic, if liked ; if not, a few shallots. Let it simmer for an hour. Then remove all fat ; take away part of the sauce, to which add two yolks of eggs and a lettuce, a handful of cress, tarragon leaves and parsley, mint and thyme, all of which have been boiled a few minutes in water and then chopped finely. Stir all this over the fire till it thickens, then arrange the meat on a hot dish, and pour the sauce over it. Filet de Mouton a la Maitre d'Hdtel. The loin of mutton should have the bones removed for this dish. Lay the piece flat, then place upon it a mixture of minced parsley, herbs, shallots, and a few bread-crumbs ; then roll up carefully and fasten securely with small skewers. Place in a baking-tin, with a liberal supply of fat. Let it cook briskly for an hour or more, according to size. Then pour off all fat, add a cupful of stock, a dash of vinegar, a spoonful of dried parsley, pepper, and salt, and a little flour to thicken it. Allow this to boil well, then pour over the roll and serve. Epaule de Mouton a la Turque. Boil a shoulder of mutton in a little bouillon or broth with a bunch of savoury herbs, a bit of 208 ADDENDUM. garlic^ a clove, a laurel leaf, basil, two onions, thyme, and a few root vegetables, till just done, allowing a quarter of an bour to a pound weiglit of meat. A little wbile before serving take a small quantity of tbis bouillon, remove all fat, and put in it a quarter-pound of well-wasbed rice to cook till soft. Put the shoulder of mutton on to a disb, make a few incisions in it to receive tbe rice, cover tbe whole completely with rice, and over that grate some stale cheese. Hold a salamander over it to brown the surface, and serve with clear brown sauce. Haricot de Mouton. Cut up two pounds of breast of mutton or the blade part of the shoulder ; fry the pieces in clear hot fat after first dipping each piece in flour, then drain them when of a nice brown colour ; after which cut up some turnips into finger lengths, brown them also in the fat. Then make some clear brown sauce and place the pieces of mutton in it to stew with a bouquet garni, two or three whole onions ; then add the turnips. When cooked (in about half an hour) remove the fat. Serve on a hot dish and cover over with the turnips and sauce. Gigot de Mouton Farci.