1206. Gigot de Mouton roti. — In France this dish is not
prepared in the same way as in this country, at any rate not in the
provinces. The following is the mode of preparation recommended :
Choose a small leg of fat mutton ; trim and bone it, i.e. remove the hip
and thigh bones. Season with salt and pepper, finely chopped parsley,
one finely chopped shallot, and a bruised clove of garlic (garlic
introduced into raw meat loses its objectionable acidity and odour ;
it renders ths meat more appetising and imparts a very fine flavour).
Tie up the meat, and place it in a baking-tin with a few slices of
carrot, one sliced onion, and two ounces of butter✪ Gigot de Mouton roti. Bake it in a hot
oven for twenty minutes, baste frequently, and finish baking or roasting
in a slacker oven until tender. The usual time allowed for boned and
rolled joints is twenty minutes to every pound, and twenty minutes over.
When done dish up, pour away the fat from the tin, and add some
thin brown sauce or stock for the purpose of making the gravy.
Season it and pour round the meat.
1207. Ballotine d’Agneau anx Petits Pols. — 1 shoulder
of lamb, 6 oz. veal, 4 oz. pork, 3 oz. cooked ham, 1 dessertspoonful
chopped parsley , 2 truffles, larding -bacon, 3 slices of streaky bacon,
1 onion, 1 carrot, 1 bay-leaf, parsley, 1 pint green peas {cooked),
1 pint stock, 1 pint Espagnole sauce {No. 236), salt and pepper✪ Ballotine d’Agneau aux Petits Pols.
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
I 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 surface ; let cool and lard the
top with larding-bacon. Clean and cut the carrot and onion into
slices. Line a braisiere or deep saute-pan with the bacon, put in the
carrot, onion, bay-leaf, 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
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THE NEW CENTURY COOKERY BOOK
(remove) serve it 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 slices and place on top ; sauce over a little and serve
the remainder of the sauce separately. ✪ Frieandeau pique aux Epinards
Page 354 · 4 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1206. Gigot de Mouton roti. — In France this dish is not prepared in the same way as in this country, at any rate not in the provinces. The following is the mode of preparation recommended : Choose a small leg of fat mutton ; trim and bone it, i.e. remove the hip and thigh bones. Season with salt and pepper, finely chopped parsley, one finely chopped shallot, and a bruised clove of garlic (garlic introduced into raw meat loses its objectionable acidity and odour ; it renders the meat more appetising and imparts a very fine flavour). Tie up the meat, and place it in a baking-tin with a few slices of carrot, one sliced onion, and two ounces of butter. Bake it in a hot oven for twenty minutes, baste frequently, and finish baking or roasting in a slacker oven until tender. The usual time allowed for boned and rolled joints is twenty minutes to every pound, and twenty minutes over. When done dish up, pour away the fat from the tin, and add some thin brown sauce or stock for the purpose of making the gravy. Season it and pour round the meat.
1207. Ballotine d'Agneau aux Petits Pois. — 1 shoulder of lamb, 6 oz. veal, 4 oz. pork, 3 oz. cooked ham, 1 dessertspoonful chopped parsley , 2 truffles, larding -bacon, 3 slices of streaky bacon, 1 onion, 1 carrot, 1 bay-leaf, parsley, 1 pint green peas {cooked), 1 pint stock, 1 pint Espagnole sauce {No. 236), salt and pepper.
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 I 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 surface ; let cool and lard the top with larding-bacon. Clean and cut the carrot and onion into slices. Line a braisiere or deep saute-pan with the bacon, put in the carrot, onion, bay-leaf, 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
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(remove) serve it 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 slices and place on top ; sauce over a little and serve the remainder of the sauce separately.
Records on this page
Gigot de Mouton rotiSelle d’Agneau à la HollandaiseBallotine d’Agneau aux Petits PolsFrieandeau pique aux Epinards