The new century cookery book

749. Hachis de Mouton a la Portugaise. — Thinly sliced roast leg of mutton browned slightly in butter with thin slices of ham, carrots, chopped shallots, a little garlic and chopped parsley. Braised in Madere sauce (No. 237 a). Served in a deep entree dish. 750. Langues de Mouton a la Dreux. — Boiled sheeps’ tongues, skinned and split open, ranged on a dish, spread over with a mixture of bread soaked in milk, chopped parsley or mushrooms, egg-yolks, and seasoning, sauced over with Duxelle sauce (No. 313), sprinkled over with bread-crumbs, and baked in the oven. 751. Langues de Mouton panees.— Blanch some sheeps' tongues, trim them or cook them till tender in seasoned stock. Remove the skins and split them lengthways, season with salt and pepper, and dip them in oiled butter, cover well with bread-crumbs. Dry-fry them in butter in a saute-pan until they acquire a golden colour. ENTREES CHAUDES DE VIANDES (HOT MEAT DISHES) 283 Dish up round a bed of .spinach or green pea puree, pour some piquante sauce (No. 241) round the base of the dish, and serve hot. 752. Longe de Mouton en Chevreuil. — Boned loin of mutton braised in a richly-flavoured game stock with plenty of savoury herbs, carrots, onions, peppercorns, and juniper berries. Served with port wine or Reforme sauce (No. 255). 753. Pieds de Mouton a la Rouennaise. — Boiled sheeps’ trotters, boned and stuffed with sausage-meat, dipped in frying-batter, and fried in hot fat. Served with piquante sauce (No. 241).. 754. Queues de Mouton braisees a la Francaise. Sheeps’ tails braised, with carrots, turnips, small onions, garnished with the vegetables used in braising, and small marble-shaped fried potatoes. 755. Rognons de Mouton a l’Epicurienne. — Sheeps’ kidneys skinned and split, broiled or grilled ; when dished up the centres are filled with a thick tartare sauce (No. 278). Garnish the dish with small round fried potatoes, and serve with poivrade sauce (No. 263). 756. Rognons de Mouton Sautes a la Francaise.— Sliced sheeps’ kidneys, seasoned with salt, pepper, and a very little cayenne, grilled or broiled over a quick fire ; when partly done dredge with flour, and finish cooking in a little demi-glace sauce (No. 237), garnish with fried bread croutons, buttered and sprinkled over with chopped parsley. 757. Rognons de Mouton a la Turbigo. — Sliced sheeps’ kidneys tossed in butter and finely- chopped shallots. Finish cooking in a little white wine sauce mixed with small pieces of sausages and grilled lean bacon. Cut in dice-shapes. 758. Rognons de Mouton aux Fines Herbes.— Grilled sheeps’ kidneys, the centres of which are filled with maitre d’hotel or parsley butter (No. 394). Serve with a little demi-glace sauce (No. 237). 759. Rognons de Mouton panes. — Sheeps’ kidneys blanched, skinned, and split, put on skewers, buttered, covered with bread-crumbs, and baked in a very hot oven, or fried in deep butter. 760. Mag out de Mouton (Haricot Mutton). — 3 lb. loin of mutton, 4 oz. butter, 1 oz. flour, 2 pints stock, 2 carrots, 8 to 10 small button onions, 1 bouquet garni (No. 2), a clove of garlic, 2 turnips, salt and pepper, \ glass claret.