1051.—MUTTON WITH VINAIGRETTE SAUCE. (Fr.—Mouton à la Vinaigrette.)
Ingredients.—8–9 slices of cooked mutton, sliced gherkin, capers, salad. For the sauce: 4 tablespoonfuls of salad-oil, 2 tablespoonfuls of vinegar (preferably tarragon), ½ a teaspoonful of finely-chopped gherkin, ½ a teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped shallot or onion, salt and pepper.
Method.—Mix the sauce ingredients together, adding salt and pepper to taste. Arrange the meat neatly on the dish to be sent to table, pour the sauce over, and put aside for at least 1 hour. Garnish with sliced gherkin, capers, and small tufts of salad, and serve the rest of the salad separately.
Time.—About 1¼ hours. Average Cost, 1s. 9d. to 2s. Sufficient for 6 persons.
1052.—NECK OF MUTTON, BRAISED, WITH BROWN CAPER SAUCE. (Fr.—Carré de Mouton Braisé aux Câpres.)
Ingredients.—The best end of a neck of mutton, 3 ozs. of butter, 2 ozs. of flour, 2 tablespoonfuls of capers, 1 tablespoonful of caper vinegar, 1¼ pints of stock or water, 2 onions, 2 carrots, 1 small turnip, 2 stalks of celery, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, 2 cloves, meat glaze, salt and pepper.
Method.—Trim the meat, saw the rib bones across, remove the short bones, and fold the flap under. Slice the vegetables, put them into a stewpan with 1 oz. of butter, the herbs, peppercorns, and cloves, lay the meat on the top, put on the lid of the stewpan, and cook gently for ½ an hour. The vegetables must be occasionally stirred or shaken, and when sufficiently fried, add stock to ¾ cover them, and the remainder as that in the pan reduces. Cover the meat with a buttered paper, and cook gently for about 2 hours. Fry the flour and remaining 2 ozs. of butter together until a brown roux is formed. When the meat is ready, transfer it to a hot dish, brush it over with the stock reduced to glaze, and keep it hot. Strain the liquor on to the brown roux, stir until boiling, season to taste, simmer for five minutes, then add the capers, and serve in a sauce-boat. If preferred, glazing the meat may be omitted, and a little sauce poured over instead.
Time.—To cook, about 2 hours. Average Cost, 1s. per lb. Allow 3 lbs. for 6 or 7 persons.
1053.—NECK OF MUTTON, BROWNED. (Fr.—Carré de Mouton rôti au four.)
Ingredients.—Best end of a neck of mutton, stock, 2 ozs. of butter,
