A guide to modern cookery

These brochettes are generally served as they stand. VARIOUS PREPARATIONS OF MUTTON, 1344—CASSOULET (1) Set one quart of haricot beans to cook with two quarts of water, one-third oz. of salt, one carrot, one onion stuck with a clove, one faggot, six garlic cloves, and two-thirds Ib. of fresh pork rind, blanched and strung together. Boil; skim; cover, and cook gently for one hour. At the end of this time, add two-thirds Ib. of breast of pork, and a sausage with garlic, of the same weight as the pork. Salt the beans very moderately, allowing for the reduction which they have ultimately to undergo. Complete the cooking of the whole gently. (2) Fry gently in lard one Ib. of shoulder, and the same weight of breast, of mutton; both cut into pieces one and one-half oz. in weight. This done, drain away half the grease; add two chopped onions and two crushed cloves of garlic, and fry again until the onions have acquired a slight colour. Now pour in one-sixth pint of good tomato purée; moisten the meat, enough to cover, with the cooking-liquor of haricot beans, and cook gently in the oven for one and one-half hours at least. (3) Garnish the bottom and sides of some cocottes or deep dishes with bacon rind; fill these with alternate layers of the pieces of mutton, the beans, the bacon cut into dice, and the sausage cut into roundels. Sprinkle the surface with raspings, and set the gratin to form in a moderate oven for one hour; taking care to baste from time to time with some reserved haricot-beans cookingliquor. 1345—CURRIE A L’INDIENNE Cut two lbs. of lean mutton into cubes of oone and one-third in. side, and fry these in three oz. of lard, with one chopped onion, salt, and a pinch of powdered curry. When the meat is frizzled and the onions begin to colour, sprinkle with one and one-third oz. of flourr; cook the latter a while; moisten with oone and one-third pints of water or stock; boil, stirring the while, so as to dissolve the roux, and then cook gently in the oven for one and one-half hours. When about to serve, clear of all grease and dish in a timbale. Send a timbale of rice 4 l’indienne separately. 1346—DAUBE A L’AVIGNONNAISE Bone a medium-sized leg of mutton, and cut the meat into squares, three oz. in weight. Lard each square with a large, seasoned strip of bacon, inserted with the grain of the meat. Put the pieces into a daubiére with a sliced half-carrot and onion, three cloves of garlic, a little thyme, bay, and parsley stalks. Moisten with one and one-third pints of good, red wine and four tablespoonfuls of oil, and marinade in the cool for two hours. Prepare:—(1) Three chopped onions mixed with two crushed garlic cloves; (2) one-half lb. of lean bacon, cut into dice and blanched; (3) one-half lb. of fresh, bacon rind, blanched and cut into squares of one in. side; (4) a large bunch of parsley, containing a small piece of dry, orange peel. Garnish the bottom and sides of a daubiére with thin slices of bacon; set the pieces of mutton in layers inside, and alternate them with layers of onion, bacon and bacon rind; sprinkle a pinch of powdered thyme and bay on each layer of meat. Put the faggot in the middle. Moisten with the marinade, strained through a sieve, and one-fifth pint of brown stock; cover with slices of bacon; close the daubiére, and seal down the lid by means of a thread of soft paste, in order that the steam may be concentrated inside. Boil on the side of the stove; put the dawbiére in an oven of regular heat (a baker’s oven if possible) that the cooking process may be gentle and steady, and cook for five hours. When about to serve, uncover the daubiére; remove the overlying slices of bacon; clear of grease; remove the faggot, and dish the dawbiére on a napkin.