A guide to modern cookery

sauce; one tablespoonful of tomato purée; a pinch of salt, and another of pepper. Mix the whole well. (4) Butter a low-bordered quart Charlotte mould; line it all over with the egg-plant skins, and lay these black side uppermost. Garnish the bottom of the mould with a layer of mincemeat, one in. thick; on this layer place a few fried roundels of egg-plant, and continue thus with alternate layers of mince and egg-plant. Cover the last layer of mince-meat with the remains of the egg-plant skins, and cook in a _bain-marie_ for one hour. When taking the mould out of the oven, let it stand for five minutes in order that the ingredients may settle; turn out on a round dish, and besprinkle the surface of the Moussaka with chopped parsley. 1352—MUTTON PUDDING Follow the directions given under beefsteak pudding (No. 1170) exactly. The preparation is just the same, but for the substitution of mutton for the beef. 1353—NAVARIN PRINTANIER Heat four oz. of clarified fat in a sautépan, and put into it four lbs. of breast, neck and shoulder of mutton; all three cut into pieces weighing two and one-half oz. Fry over a very brisk fire; season with one-third oz. of salt, a pinch of ground pepper, and another of sugar. The sugar settles slowly on the bottom of the sautépan, where it turns to caramel; it is then dissolved by the moistening, and thus gives the sauce the required colour. When the meat is well fried, remove almost all the fat; sprinkle with one and one-half oz. of flour; cook the latter for a few minutes, and moisten with one and one-half quarts of water or stock. Boil, stirring the while, and add two-thirds lb. of fresh _concassed_ tomatoes or one-fifth pint of tomato purée; one crushed clove of garlic, and a large faggot. Cover and cook in the oven for one hour. This done, transfer the pieces of mutton, one by one, to another saucepan with twenty small, new onions; twenty pieces of new trimmed carrots; twenty pieces of new turnips, cut to the shape of