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

a garniture of mushrooms or onions, or with a _macédoine_, or on a _purée_ of spinach, or of sorrel. _Hind-Quarter._--Throw it in boiling water for five minutes, and drain. Put in a stewpan a piece of butter the size of an egg, and set on the fire; when melted, mix in it a tablespoonful of flour; after which, pour in, little by little, a pint and a half of boiling water, stirring with a wooden spoon all the time; then put the meat in the pan, add four onions, a bay-leaf, two cloves, three sprigs of parsley, two of thyme, salt, and pepper; about fifteen minutes before it is done, add two or three mushrooms cut in slices, take from the fire when cooked, place the meat on a dish with the mushrooms and onions around, or if preferred, without either; strain the sauce on the meat, and serve. If the sauce is not thick enough, mix the yolk of an egg in it just before serving. _Roasted._--Roast and serve the hind-quarter in the same way as directed for the fore-quarter. _Baked._--Bake and serve it also in the same and every way like the fore-quarter. _Epigramme._--Put a breast of lamb in a saucepan, cover it with cold water, season with a small onion and one clove stuck in it, two stalks of parsley, a piece of carrot, one of turnip, and salt. Boil gently till you can pull off the bones easily. It may also be boiled in the soup-kettle while making broth. When the bones come off easily, take from the fire, pull out all the small bones and cut out the large one. Place the breast in a large bakepan, with some weight over so as to flatten it, and leave it so till perfectly cold. Then cut it in pieces of rhombic shape about four inches long and two inches broad; salt and pepper each piece on both sides; dip them in beaten egg, roll in bread-crumbs and fry them with a little butter, and serve on a tomato, _piquante_, _ravigote_, or _soubise_ sauce, or on any