European and American cuisine

Serve with boiled potatoes and red cabbage à l'Allemande. Saddle of Mutton à la Milanaise.— Select a fine saddle of mutton (about 7 pounds in weight), remove the upper skin, tie it with several rows of strings to secure its shape, season with 1 tablespoonful salt. Lay the meat in a roasting pan, pour Ys cupful water in the bottom of pan, set in a hot oven, roast and baste frequently till done, which will take 1 hour (or allow 10 minutes for each pound ; mutton roasted in this way should be rare, the same as roast beef). When done, dress the meat on a hot dish ; remove all fat from gravy, dilute with 1 gill of boiling water, strain, and serve with the meat Garnish with tomatoes à la Milanaise. In place of tomatoes it may be garnished with teutonia potatoes. It is then called à la Teutonia. Saddle of Mutton à la Madeira.— Prepare a saddle of mutton as in foregoing recipes, and serve with Madeira sauce. Saddle of mutton may be serred with currant jelly, Colbert, or truffle sauce; it is then named either after the sauce or garnish. Roast Mutton prepared like Venison.— Boil 1 pint vinegar and 1 pint water with 2 onions, 6 cloves, 1 dozen peppers, 2 blades of mace, and 2 bay leaves 15 minutes. Strain, and when cold pour it over a leg of mutton, let it lie for 4 or 5 days, turning it each day once. When ready to dress take out and lard the meat with fine strips of larding pork, season with salt and pepper, put it in a pan, pour over 2 ounces melted butter. Place the pan in a hot oven, roast and baste first with the butter, then add by degrees 1 cup of boiling water and 1 of sour cream, let the meat roast until done, which will take 27^ hours. When ready to serve remove it to a hot dish ; skim and thicken the gravy with a little cornstarch ; strain and serve with the meat. If the gravy should not be dark enough, add a few drops of sugar color, send currant jelly to table with it A saddle of mutton may be dressed in the same way. Leg of Mutton Marinière. — Remove the skin and superfluous fat from a well-seasoned leg of mutton, lard it closely with fine strips of larding pork, season with 1 tablespoonful seasoning salt Lay the mutton in a bowl or stone jar, pour over the marinade mentioned below, cover and let it stand 3 days, turning it once each day. For marinade, place a saucepan with 1 cupful fine-chopped onions over the fire, add 2 ounces beef drippings, V« cupful fine-cut carrots, 1 sprig of cut celery, stir and cook 10 minutes, then add 1 quart white vinegar, 1 pint of water, 6 cloves, 1 bay leaf, 1 tablespoonful coarsely pounded black pepper, the same of allspice, 1 blade of mace, Vs bunch of parsley, and cook 40 minutes; then strain through a fine sieve, and when cold pour it over the meat When the leg of mutton is to be cooked, take it from the marinade and wipe it dry. Cover the bottom of a double pan or wide saucepan with 4 ounces fine-cut larding pork, 2 sliced onions, 1 sliced carrot, and a bouquet ; lay the meat on top of this, pour the marinade over all, cover the meat with buttered paper, put over the lid.