The table

650. Leg of Mutton, Bretonne. — Proceed the same as for No. 648, but using half a pint of cooked white beans instead of the other garnishing, and adding one teaspoonful of chopped parsley, also one hashed and browned onion. 651. Leg of Mutton, Caper Sauce. — Pare a nice leg of mutton as for No. 648, put it on to boil in a stock-pot, filled with slightly salted cold water, add a bouquet (No. 254), and one cut-up carrot. Boil one hour and a quarter, and serve with half a pint of hot caper sauce, made by putting a pint of hot Hollandaise sauce (No. 160) into a saucepan with a light handful of capers, and heating thoroughly for five minutes without boiling. 652. Mutton Hash a la Zingara.— Chop up two onions, and fry them in a saucepan with one ounce of butter for three minutes, adding one and a half pounds of cooked and hashed mutton, also one-fourth the quantity of hashed potatoes. Season with a good tablespoonful of salt, the same of pepper. and half a saltspoonful of nutmeg. Also put in two cut- MUTTON— LAMB. 249 up, raw tomatoes, a tablespoonful of chopped parsley, and a crushed clove of garlic. Add a gill of Espagnole sauce (No. 151), and a gill of broth (No. 99). Mix all together, and cook twenty minutes, then serve with a pinch of chopped parsley sprinkled over the dish. 653. Mutton Hash au Gratin. — Proceed as for No. 652, omitting the tomatoes and garlic. Place the hash on a baking-dish, sprinkle a little fresh bread-crumbs over, spread a very little butter on top, and put into the oven until of a good golden color, for which it will require from eight to ten minutes. 654. Lamb's Feet a la Poulette. — The same as directed for calf's feet (No. 598), adding half a pint of hot poulette sauce (No. 598). 655. Mutton Stew, Fermiere.— Put into a saucepan three pounds of breast or shoulder of mutton cut into square pieces, with one ounce of butter, and six small onions. Cook for ten minutes, or until of a good golden color. Add three tablespoonfuls of flour, mix well together, and moisten with three pints of light white broth or water, stirring continually while boiling. Season with a good tablespoonful of salt a teaspoonful of pepper, and half a teaspoonful of nutmeg, adding two carrots and two turnips, cut in square pieces, a bouquet (No. 254), and one crushed clove of garlic. Cook on a moderate fire for thirty minutes ; put in half a pint of lima beans, and let the whole cook again for fifteen minutes. Skim off the fat well, remove the bouquet and serve. 656. Mutton Stew, Solferino. — Proceed as directed for No. 655, adding half a pint of carrots and a like quantity of turnips, both cut with a vegetable-spoon ; cook these thirty minutes with the stew, and ten minutes before serving add half a pint of stewed tomatoes (No. 1027) instead of the lima beans. 657. Mutton Stew a la Marseillaise.— The same as for No. 655, but instead of the other garnishings, add one pint of stewed tomatoes (No. 1027), four cloves of crushed garlic, two chopped onions, and twelve minced mushrooms. Let cook for thirty minutes, and serve with chopped parsley sprinkled over. 658. Mutton Stew, Portugaise. — Proceed the same as for No. 655, replacing the garnishing with three stuffed tomatoes (No. 1023), and three timbales of cooked rice (No. 501), nicely arranged around the dish.