A guide to modern cookery

meat in that region quite bare. Lard with very small strips of bacon, and put the meat into a _marinade_ prepared after the manner described under No. 170. The length of its stay in the _marinade_ should be based upon the tenderness of the meat and atmospheric conditions. In winter the time averages about three or four days, and in summer two days. _To Roast the Joint._—Withdraw it from the _marinade_ and dry it thoroughly; set it on a stand in the baking-tray; and put it into a very fierce oven, that the meat may _set_ immediately. The object of the very fierce oven is to prevent the juices absorbed from the _marinade_ escaping in steam and thereby hardening the meat. Towards the close of the operation, rissole the larding bacon well. Set on a long dish; fix a frill to the bone, and serve a Chevreuil sauce separately. _Chevreuil Sauce à la Française._—With the _marinade_ of the joint and a _Mirepoix_ with ham, prepare a sufficient quantity of Poivrade sauce (No. 49) to obtain two-thirds of a pint of it after it has been strained through a colander—an operation which should be effected with the application of great pressure to the aromatics. Despumate this sauce for thirty minutes, and add, little by little, half a wine-glassful of excellent red wine. Finish the seasoning with a little cayenne and a pinch of powdered sugar, and once more rub the whole through tammy or a fine strainer. 1309—GIGOT A LA SOUBISE Braise the leg of mutton as shown under No. 247. When it is two-thirds done, transfer it to another utensil; strain the braising-liquor over it, and add thereto three lbs. of sliced onions and two-third lb. of rice. Gently complete the cooking of the joint, together with the onions and the rice. This done:—(1) put it on a baking-tray and glaze it in the oven; (2) quickly rub the onions and the rice through a fine sieve or tammy. Set the leg of mutton on a long dish; put a frill on the bone, and serve, separately, the well-heated Soubise,