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

and braise three hours in the same manner as described for neck of mutton Provençale (No. 485), previous to placing them in the stewpan tie them well up with string; when done take up, lay them on a dish, take all the string and bones from them, which will leave with facility, place another dish upon them, and press till quite cold with a fourteen pounds weight; about half an hour before serving trim, egg and bread-crumb, beat gently with a knife, melt a little butter in a stewpan, and with a paste-brush butter the mutton all over, throw them again into bread-crumbs, beat gently again with your knife, and put them on the gridiron over a moderate fire; when lightly browned on one side, turn them by placing another gridiron over and turning both gridirons together; when done, take them from the gridiron with a fish-slice, lay on your dish, and serve sauce piquante (No. 27) round, or you may serve them with dressed spinach (No. 1087), sauce Soubise (No. 47) or fines herbes (No. 26). No. 488. _Saddle of Lamb aux petits pois._ Roast a saddle of lamb in vegetables, as described for fillet of beef (No. 417); when done glaze and salamander a light brown colour; put a quart of young peas boiled very green into a stewpan, quite hot, with two ounces of butter, half a tablespoonful of sugar, a little salt, and six tablespoonfuls of bechamel sauce (No. 7); shake them round over the fire a few minutes, pour them in your dish, and dress the saddle over. A saddle will require about two hours roasting. No. 489. _Saddle of Lamb à la Sévigné._ Roast the saddle with vegetables as before, make a purée d’asperges (No. 102), cut two large cucumbers in pieces about two inches and a half in length; cut each piece lengthwise in three, take out the cores, cut them in the shape of the bowl of a spoon, and stew them as described (No. 103), have ready some quenelles de volaille (No. 120), place a roll of mashed potatoes at each