A guide to modern cookery

consist of rather less if anything. Mutton Relevés allow more particularly of vegetable and rice garnishes. Garnishes with sauces do not suit them so well, even when the pieces are braised. As for paste garnishes, such as macaroni, noodles, gniokis; they are seldom used. Garnishes for mutton relevés should therefore be chosen, in preference, from among the following, the details of which I gave under “Filet de Bœuf” (Nos. 1044 to 1074) and which I recall hereafter:— _Andalouse_, _Bouquetière_, _Châtelaine_, _Clamart_, _Dauphine_, _Dubarry_, _Duchesse_, _Japonaise_, _Jardinière_, _Lorette_, _Macédoine_, _Montmorency_, _Moderne_, _Nivernaise_, _Orientale_, _Petit-Duc_, _Provençale_, _Renaissance_, _Richelieu_, _St. Germain_. Apart from these compound garnishes, the following simple garnishes also suit admirably, either alone, or separated by some kind of potato preparation:— _Braised Lettuce_, stuffed with ordinary forcemeat or rice. _Cabbages_, moulded to the shape of small balls, braised and stuffed with fine mince-meat or rice. _Haricot-beans_, _Peas_ and _Broad-beans_, cohered with butter. _Asparagus-heads_, white or green, cooked and cohered with butter. _Celery_, _Endives_, and _Chicory_, all braised. _Brussels Sprouts_, _Cauliflowers_, _Broccoli_, etc. Finally, the garnishes and modes of preparation termed: _à l’Anglaise_, _à la Boulangère_, _Braisés_, _Mariné en Chevreuil_, which I give below for the leg and the shoulder, may be applied perfectly well to other large pieces of mutton. 1303—LARGE COLD JOINTS OF MUTTON Refer to Cold Beef; in all cases keep the dishing simple. The garnishing is optional. 1304—LEG AND SHOULDER OF MUTTON Legs of mutton or lamb ought never to appear on any but an ordinary luncheon menu. Although, strictly speaking, they should always be served after one of the ways described hereafter, all the garnishes given above may be applied to them. Shoulders may be roasted whole; but they may also be boned, seasoned inside, rolled up, and firmly strung. They may be treated like the legs, and the same garnishes are suited to them. 1305—GIGOT BOUILLI A L’ANGLAISE Trim the leg, shorten it in the region of the tibia bone, and plunge it into a stewpan of boiling water, salted in the proportion of one-third oz. of salt per quart of water. For an ordinary leg,