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

sieve, egg and bread-crumb it, and fry in very hot lard, set the saddle in the centre of your dish, dress the fry around it, and garnish with parsley fried nice and crisp, put a quart of consommé in a stewpan, let it reduce to more than half, add a little sugar and chopped mint, and pour it in the dish but not over the fry. For saddle of lamb aux petits pois, ditto à la Sévigné, ditto à la menagère, and ditto demi Provençale, see Removes Nos. 488, 489, 492, and 491. No. 580. _Shoulder of Lamb farci aux truffles._ Take the blade bone carefully out of a shoulder of lamb without bursting the skin, lard the under part with pieces of fat bacon about an inch and a half long and a quarter of an inch in thickness, lay it upon a cloth, season it, and spread some forcemeat about an inch in thickness down the centre in a line with the knuckle, cut some long strips of cooked ham or tongue and lay upon it, with some truffles cut in as long strips as possible, then roll the flaps over and sew it up, giving a nice oval appearance, tie it up in a cloth and put it in a stewpan, with two large onions, two carrots, two turnips, a bunch of parsley, thyme, and bay-leaf, some trimmings of veal, beef, or mutton, cover the whole with some white stock (or water, but then you must put more meat), let it simmer for three hours, skim it well, add half a pint of bucellas wine, take up the lamb, untie it, pull out all the string, drain upon a cloth, lay it on your dish, place a paper frill upon the knuckle bone, keep hot, and prepare the following sauce: take one quart of the stock it was cooked in, which pass through a tammie into a stewpan, take off all the grease, add a pint of demi-glace (No. 9), reduce it to a demi glaze, season with a little sugar and salt if required, pour it