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

Mutton à la Polonaise._ Roast a middling-sized saddle of mutton, and let it get cold, then cut off all the meat, leaving the bone and flaps uncut, stand it on a strong dish that will bear the oven; have ready some mashed potatoes rather stiff with which build a wall round the bone and flaps, to shape it, again like the saddle, mince the meat you have cut out very fine, put two tablespoonfuls of chopped onions in a middling-sized stewpan, with half an ounce of butter, fry them a very light brown, then add half a tablespoonful of flour (mix well), a quart of brown sauce (No. 1), and half a pint of stock, let it boil ten minutes, then add the mutton (mix well), season with pepper, salt, and two tablespoonfuls of catsup, make it quite hot, then add three yolks of eggs, stir well over the fire for three minutes to set the eggs, put it into the saddle, egg all over with a paste-brush, cover the top with bread-crumbs, melt a little butter, which sprinkle over the bread-crumbs, put it in a moderate oven half an hour, salamander a light brown, serve in the same dish, and pour the following sauce round; put a pint of brown sauce in a stewpan, with half a pint of broth, a spoonful of catsup, half a teaspoonful of sugar, and the smallest piece of garlick imaginable scraped on the tip of a knife, boil altogether five minutes, it is then ready. This dish may be made of the remains of a saddle of mutton left from a previous dinner, by procuring sufficient mutton for mincing, and is equally as good. No. 468. _Saddle of Mutton à la Marseillaise._ Prepare the saddle of mutton exactly as for Polonaise, only when you put in the mince, which you have made rather stiffer, have ready prepared the following purée: cut six onions in small dice, put them into a stewpan with two ounces of butter, let them simmer gently until quite tender, then add half a tablespoonful of flour (mix well), four