The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

cloves into a stewpan, with two ounces of butter, fry them of a light brown, add one tablespoonful of curry powder, mix it well, then add three pints of white sauce (No. 7), and a pint of broth; boil altogether twenty minutes, pass it through a tammie, put it again into a stewpan, let it boil, season with a little salt and sugar, pour over the head and serve very hot. If the currie is preferred browner, use a little brown gravy (No. 135); more currie powder may be added if required very hot. No. 465. _Saddle of Mutton à la Brétonne._ Roast a saddle of mutton quite plain (see kitchen at home), for the sauce wash and soak well a pint of young dry French haricots, put them into a large stewpan with three quarts of water (cold), an ounce of salt, and an ounce of butter; set them over a brisk fire till they boil, then set them at the corner and let them simmer for five hours, or till tender, drain them on a sieve, cut four onions in thin slices, put them in a stewpan, with three ounces of butter, stir them over the fire till they are a light brown colour, then add half a tablespoonful of flour (mix it well), and a pint of good gravy; when it boils put in the haricots, mix them well, and season with a saltspoonful of pepper, and four ditto of salt, add the gravy from the mutton, with half an ounce of glaze, pour them on the dish, dress the saddle on the top and serve. Care must be taken not to have this sauce either too thick or too thin. No. 466. _Saddle of Mutton au Laver._ Roast the saddle quite plain, put two pounds of fresh laver in a stewpan, with two tablespoonfols of catsup, four ounces of butter, a teaspoonful of salt, a little pepper, four tablespoonfuls of brown sauce, and one ounce of glaze, make it very hot, pour in the dish, dress the saddle upon it and serve. No. 467. _Saddle of