A guide to modern cookery

baste from time to time with some reserved haricot-beans cooking-liquor. 1345—CURRIE A L’INDIENNE Cut two lbs. of lean mutton into cubes of one and one-third in. side, and fry these in three oz. of lard, with one chopped onion, salt, and a pinch of powdered curry. When the meat is frizzled and the onions begin to colour, sprinkle with one and one-third oz. of flour; cook the latter a while; moisten with one and one-third pints of water or stock; boil, stirring the while, so as to dissolve the roux, and then cook gently in the oven for one and one-half hours. When about to serve, clear of all grease and dish in a timbale. Send a timbale of rice à l’Indienne separately. 1346—DAUBE A L’AVIGNONNAISE Bone a medium-sized leg of mutton, and cut the meat into squares, three oz. in weight. Lard each square with a large, seasoned strip of bacon, inserted with the grain of the meat. Put the pieces into a _daubière_ with a sliced half-carrot and onion, three cloves of garlic, a little thyme, bay, and parsley stalks. Moisten with one and one-third pints of good, red wine and four tablespoonfuls of oil, and _marinade_ in the cool for two hours. Prepare:—(1) Three chopped onions mixed with two crushed garlic cloves; (2) one-half lb. of lean bacon, cut into dice and _blanched_; (3) one-half lb. of fresh, bacon rind, _blanched_ and cut into squares of one in. side; (4) a large bunch of parsley, containing a small piece of dry, orange peel. Garnish the bottom and sides of a _daubière_ with thin slices of bacon; set the pieces of mutton in layers inside, and alternate them with layers of onion, bacon and bacon rind; sprinkle a pinch of powdered thyme and bay on each layer of meat. Put the faggot in the middle. Moisten with the _marinade_, strained through a sieve, and one-fifth pint of brown stock; cover with slices of bacon; close the _daubière_, and seal down the lid by means of a thread of soft paste, in order that the steam may be concentrated