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

_purée_. When the sauce is spread on the dish, place the pieces of lamb all around it, one lapping over the other, and forming a kind of oblong string, and serve warm. _Another._--When the _épigramme_ is prepared as above and ready to be served, have as many mutton-chops as you have pieces of meat from the breast; dish in the same way, except that you put one piece of the breast and then a mutton-chop fried in the same way as the pieces of meat; the chops lapping over the pieces of breast, and _vice versa_. _Broiled._--The same may be broiled instead of fried, and served in the same way. _Roasted entire._--Skewer a lamb properly on the spit, envelop it with buttered paper, place before a good fire, baste often with melted butter first, and then with the drippings; when nearly done take the paper off, let the lamb take a fine color around, and serve it with the gravy. It may be served with a garniture around and decorated with skewers, the same as directed for fillet of beef; it then makes a sightly as well as a delicious dish. Served with a garniture and decorated as directed for a fillet of beef, it is served as a _relevé_ at a grand dinner, and as an _entrée_ at a family dinner. _Cold._--Cold lamb is served in every way like cold mutton. A part left from a roasted piece may be enveloped in buttered paper, put on the spit just long enough to warm it, and served just in the same way as roast lamb. _Lamb's head_, _feet_, _kidneys_, etc., are prepared and served like the same parts of the sheep, and as directed in the different receipts. KID. Prepare, cook, and serve kid the same as lamb. VEAL. Never buy too young veal. It is very easy to know it; when too young, the bones are very tender; they are more like nerves than bones; the meat is gluish, and has little or no taste. Epicures say that if a calf is killed before it is two months old,