A guide to modern cookery

long olives and tossed with butter in a frying-pan; twenty small, new potatoes, cut into two, and trimmed, or whole; one-sixth pint of fresh peas, and an equal quantity of raw French beans, cut into lozenges. Strain the sauce over the whole; set to boil, and continue cooking slowly in the oven for one hour; taking care from time to time to baste the overlying vegetables with sauce. Dish in a timbale and serve very hot. N.B.—When put into the sauce, the vegetables cook much less quickly than in boiling water. In the Navarin, moreover, they are cooked by means of gradual penetration; thus, by slackening the cooking speed of the Navarin, they are cooked to the required extent. 1354—PILAW DE MOUTON A LA TURQUE Mutton Pilaff is, in fact, nothing but a Navarin in which the tomatoes dominate the other ingredients; it is flavoured with ginger or saffron, according to circumstances, and the usual vegetables are replaced by rice. Prepared in this way, it does not lend itself very well to the exigencies of a restaurant service. More often, therefore, it is treated like curried mutton; but, instead of serving it with rice à l’Indienne, it is dished in the midst of a pilaff-rice border. Sometimes, too, the rice is served separately, after the manner of a curry dish. HOUSE LAMB. 1355—BARON (OR PAIR OF HIND-QUARTERS) OF LAMB 1356—DOUBLE (OR PAIR OF LEGS) OF LAMB 1357—QUARTER OF LAMB 1358—FILLET OF LAMB 1359—SADDLE AND NECK OF LAMB Large joints of lamb for Relevés are cut like those of mutton. One joint, however, should be added, which is “The Haunch”; and this consists of one leg and half the loin attached. Large joints of house lamb should be _poëled_ or roasted. Their most suitable adjunct is either their own stock, or a thickened, highly seasoned and clear gravy. House Lamb Relevés are chiefly garnished with early-season or new vegetables; but all the garnishes given under Mutton Relevés may also be served with them, provided the difference in size be taken into account. In addition to these garnishes, saddle of lamb admits