Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

of a dish, cut it in slices, and place them all around the _purée_, one lapping over the other; turn the gravy over the whole through a strainer, and serve hot. _With a Sauce._--When baked or roasted as above, with or without stuffing, serve it with a _piquante_, _ravigote_, or _Robert_ sauce. _Boiled._--Boil, and serve it with a caper-sauce, the same as the leg. SADDLE. Prepare, cook, and serve the saddle in the same way as the leg--roasted or baked, warm or cold. COLD MUTTON. _Served cold, à la Vinaigrette._--A shoulder of mutton, roasted or baked, after being boned, makes a handsome dish served cold. Cut any piece of cold mutton that you may have, in thin slices, as evenly as possible. Place a paste-cutter, about an inch and a half in diameter, in the middle of an oval dish; then place the slices of meat all around the dish, one slice lapping over another; the dish being oval, the slices of meat will touch the paste-cutter on two sides, but there will be two empty places on the two other sides, which you fill with hard-boiled white of egg chopped fine, and hard-boiled yolk of egg chopped fine also; they must not be mixed, and the yolk must be farther from the paste-cutter, the white touching it. Put a string of chopped yolk of egg all around the meat, and outside of it one of chopped white of egg around the yolk, and one of chopped parsley around the white. Remove the paste-cutter, and put a rose, or two or three pinks, in its place, or a small bunch of violets. Place one or three capers on each small heap of yolk of egg that is on the middle of the dish, and also some capers here and there on the string of white of egg. Place a rose at each end of the dish, as indicated in the cut opposite; six radishes around the dish, also as indicated in the cut, and you have a dish as sightly as can be made, and an excellent one, too. Serve