European and American cuisine

place over the fire, and cook slowly 27^ to 3 hours. Take out the meat, lay it in a baking pan, strain the broth, remove all fat, pour the broth over the meat; add Vt cupful currant or apple jelly, place the pan in a hot oven, baste frequently and roast 30 minutes ; then lay the meat on a hot dish. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, cook 2 minutes ; add the gravy from the pan (if too thick, add sufficient boiling water to make 1 pint of sauce), boil three minutes ; add Vt ounce butter, and, if handy, 1/8 teaspoonful beef extract and 1 tablespoonful currant jelly. Pour 1 gill of sauce over the meat, and the remainder in a sauce bowl. Serve with potato dumplings and stewed prunes. Braised Leg of Mutton. — Remove the skin and superfluous fat from a leg of mutton ; lard it closely with flne strips of larding pork, season with 1 tablespoonful seasoning salt, rubbing the seasoning well into the meat ; cover the bottom of a double roasting pan, or one which has a well-fitting cover, add 2 onions, 1 carrot, 1 branch of celery, Yt white turnip, 2 ounces larding pork, 2 ounces raw ham, place the meat on top of this ; add 2 quarts of stock or boiling water, cover the meat first with buttered paper, then put on the lid ; set the pan in a medium -hot oven, or on top the stove, and cook from 2 to 3 hours. When the meat is done transfer it to a roasting pan, remove the fat from broth, then strain the broth over the meat ; set in a hot oven, baste frequently until the meat has obtained a fine glaze, then lay it on a warm dish. Dilute the gravy in pan with a little boiling water, scrape off the brown part from the sides and bottom of pan and mix it with the gravy. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir a few minutes ; add the gravy from the meat (if too thick add sufficient boiling water to make 1 pint of sauce), cook 5 minutes, then strain, pour y, gill of sauce over the meat and pour the remainder in a sauce bowL Braised mutton may be garnished with cabbage rolls or cauliflower ; it may also be served with spinach, creamed carrot, creamed chicory, string beans, or creamed turnips. Braised Mutton à la Provençale. — Remove the bone from a nice leg of mutton, fill it with sausage forcemeat, and sew it up ; remove the skin on top, and lard it with fine strips of larding pork ; season with 1 tablespoonful salt, 1 teaspoonful pepper, rub the seasoning well into the meat. Put 4 ounces lean raw ham in a double baking pan or a saucepan with a tight-fitting cover ; add 2 onions, 1 carrot, 2 cloves of garlic, 12 whole peppers, and a bouquet, put the meat on top of this ; pour 1 gill of brandy over it, add 3 pints of stock or broth ; cover the meat with buttered paper, put on the cover, set it in a medium-hot oven or on top the stove, and cook from 3 to 3V2 hours. When the meat is done remove it to a roasting pan ; strain the broth, remove all the fat, and pour the broth over the meat ; return to the oven, roast and baste till it has obtained a nice glaze ; then lay the meat on a warm dish ; garnish with baked tomatoes and boiled white onions.