Epigrams Of Mutton A La Coblentz Epigrammes De Mouton A La Coblentz

Take the breast of mutton, trim from it all unnecessary fat and tie it up, put it in to braise as for ' Reform Cutlets,' cooking for two hours and a half; then take it up, untie it, remove the bones, and lay it out between two dishes to press, with a weight on the top one. When it is cold stamp it out with a small cutlet cutter; mask the pieces with veal or rabbit farce (vol. i), smooth over with a hot knife; see that the edges are well masked with the farce, trim them into neat cutlet shapes, and place them in a lightly-buttered saute pan, cover them with any nice-flavoured light stock and bring it to the boil, draw the pan to the side of the stove and poach for about ten minutes; take up on a cloth to drain; dish on a border of farce (vol. i.), with a puree of spinach (vol. i.) or any nice green vegetable in the centre. The border mould should be buttered and ornamented with truffles cut in diamonds and small rounds before being filled with farce. Serve a good Espagnol sauce (vol. i.) round the base. A little parsley stalk must be put in the end of each cutlet to carry the frill, as shown in the engraving.

Mutton Kabobs A La Raipore Kabob De Monton A La Raipore

Take some well-hung mutton, either the loin, neck, or leg. remove the fit and skin, and cut the meat into pieces about one and a half inches square; place these on a dish and season with a sprinkling of Marshall's Coralline Pepper, salt, ground cinnamon, and allspice; peel some small button onions, and season them similarly to the meat, allowing them to remain in the seasoning for at least an hour; then take some small wooden or ordinary wire skewers and arrange the meat and onions alternately on them, allowing about four pieces of meat and four onions to each person. Put into a stewpan two ounces of butter or fat and four peeled onions cut up in tiny dice shapes, with a bunch of herbs (thyme, parsley, and bayleaf); fry till a nice brown colour; then add a dessertspoonful of Marshall's Curry Powder, a saltspoonful of salt, and six crushed cardamoms, and mix up together; add an ounce of Marshall's Creme de Riz, the strained juice of a lemon, a pint of tomato pulp, and a few drops of carmine; then place the prepared kabobs in the stewpan, cover it down and let. the contents simmer on the side of the stove for about one hour; when cooked remove the kabobs, skim off any fat from the sauce, and reduce to quite a thick consistency; arrange a pile of Pilau rice (vol. i. page 207) on a hot dish, and place the kabobs upon it; arrange here and there little thinly-cut shreds of red and green chillies; pour the sauce round the rice, and serve hot.

The ordinary skewers can, if liked, be replaced by silver or plated skewers when the meat is cooked.

Beef or veal can be used in the same manner as mutton, and cooked meat instead of fresh can be employed.