The Cooking Manual of Practical Directions for Economical Every-Day Cookery

hot dish, place the vegetables in the centre, and strain the gravy over all. Green peas, new turnips, or new potatoes, may replace the first named vegetables. The dish should always be sent to the table hot. 42. =Epigramme of Lamb, with Piquante Sauce.=--Boil a breast of young mutton, weighing from two to three pounds until tender, either in the stock-pot, or in hot water seasoned with salt, two cloves stuck in a small onion, and a bouquet of sweet herbs made as directed in the first chapter; when it is tender enough to permit the bones to be drawn out easily, take it up, lay it on a pan, put another, containing weights, on it, and press it until it is cold; then cut it in eight triangular pieces, about the size of a small cutlet; season them with salt and pepper; roll them first in sifted cracker dust, then in an egg beaten with a tablespoonful of cold water, and again in cracker dust; fry them light brown in enough smoking hot fat to cover them. 43. =Piquante Sauce.=--While the lamb is frying, chop one tablespoonful of capers, two of shallot, or small, finely flavored onion, and the same quantity of green gherkins; place them over the fire in a sauce-pan with one gill of vinegar, two bay leaves, quarter of a saltspoonful of pepper, and the same of powdered thyme, and boil quickly until the vinegar is reduced to one third of its original quantity; then add half a pint of rich brown gravy of any kind, or of Spanish sauce, which may always be kept on hand; boil the sauce gently for five minutes, take out the bay leaves, and pour a little of the sauce on the bottom of a hot platter; when the pieces of breast are brown, take them up with a skimmer, and lay them on soft paper, or on a clean napkin for a moment, to free them from grease, and arrange them in a wreath on the platter containing the sauce; serve them at once, with the rest of the