A guide to modern cookery

BROCHETTE AU VERT PRÉ Prepare the mutton kidneys exactly as explained under the first of this kind of recipes, and surround them with small heaps of straw potatoes and bunches of very green parsley. 1343—BROCHETTES DE ROGNONS Remove the outer skin from the mutton kidneys, and cut them into roundels one-third in. thick. Season these roundels and stiffen them in butter over a very fierce fire. Impale them on skewers, alternating them with squares of _blanched_ lean bacon and slices of _sautéd_ mushrooms. Sprinkle with melted butter and raspings, and grill. These brochettes are generally served as they stand. =Various Preparations of Mutton.= 1344—CASSOULET (1) Set one quart of haricot beans to cook with two quarts of water, one-third oz. of salt, one carrot, one onion stuck with a clove, one faggot, six garlic cloves, and two-thirds lb. of fresh pork rind, _blanched_ and strung together. Boil; skim; cover, and cook gently for one hour. At the end of this time, add two-thirds lb. of breast of pork, and a sausage with garlic, of the same weight as the pork. Salt the beans very moderately, allowing for the reduction which they have ultimately to undergo. Complete the cooking of the whole gently. (2) Fry gently in lard one lb. of shoulder, and the same weight of breast, of mutton; both cut into pieces one and one-half oz. in weight. This done, drain away half the grease; add two chopped onions and two crushed cloves of garlic, and fry again until the onions have acquired a slight colour. Now pour in one-sixth pint of good tomato purée; moisten the meat, enough to cover, with the cooking-liquor of haricot beans, and cook gently in the oven for one and one-half hours at least. (3) Garnish the bottom and sides of some _cocottes_ or deep dishes with bacon rind; fill these with alternate layers of the pieces of mutton, the beans, the bacon cut into dice, and the sausage cut into roundels. Sprinkle the surface with raspings, and set the _gratin_ to form in a moderate oven for one hour; taking care to