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

ditto of white sauce (No. 7), and ten of milk, let it boil twenty minutes, season with a little pepper, salt, and sugar, stir in the yolks of three eggs, stir over the fire a minute to set the eggs, let it cool a little, and spread it over the mince, egg over and bread-crumb the top, put it in a moderate oven half an hour, salamander a light brown, and serve with a sauce Soubise (No. 47) rather thinnish round it. No. 469. _Saddle of Mutton rôti, braisé, à la Mirabeau._ Trim a nice saddle of mutton (South Down are the best, from four to five years old), take off the skin and skewer the flaps underneath, roast it in vegetables as directed for fillet of beef (No. 417), about two hours and a half will be sufficient, take it from the vegetables, glaze and salamander nicely, place it on your dish and serve with the following sauce: put a quart of poivrade sauce (No. 32) in a stewpan, and when boiling add a teaspoonful of sugar, four of chopped gherkins, and two ounces of boiled beetroot cut in dice; sauce over and serve. No. 470. _Saddle of Mutton, rôti, braisé, aux légumes glacé._ Roast the saddle in vegetables as in the last, glaze and salamander, dress on your dish with a border of mashed potatoes round, upon which dress your vegetables prepared as for stewed rump of beef à la Flamande (No. 428), pouring the same sauce over them. No. 471. _Haunch of Mutton._ This delicate joint is generally plain roasted (see Kitchen at Home); when of the first quality and properly kept it is by many compared to venison, although there is not the least resemblance, the fat of venison being so very delicate and palatable that nothing can equal it, but both are very estimable. I shall give but a few simple receipts in order to preserve the flavour of this delicate joint. No. 472. _Haunch of Mutton au jus de Groseilles._ Roast the haunch quite plain, put twenty tablespoonfuls of brown sauce (No. 1) in