ously sliced, put in the parsley, cook gently for 15 or 20 minutes, and add the brown sauce, boil for 15 minutes longer. Season to taste, rub through a fine hair sieve or tammy-cloth, re-heat, add the lemon-juice, and keep hot until required. Place the meat on a hot dish, brush it over with warm glaze, garnish it with baked tomatoes, mushrooms au gratin, braised olives, or fancifully-cut glazed vegetables, and serve the sauce separately.
Time.—From 3¼ to 3½ hours. Average Cost, 10d. per lb. Seasonable at any time.
997.—BREAST OF MUTTON, GRILLED OR BROILED. (Fr.—Poitrine d'Agneau Grillée.)
Ingredients.—A breast of mutton, salt and pepper, tomato, piquante or other suitable sauce.
Method.—Divide the breast into pieces convenient for serving, and trim away some of the fat. Grill slowly over or in front of a clear fire, in order that the meat may be thoroughly cooked, turning frequently meanwhile, and sprinkling liberally with salt and pepper. Serve the sauce separately.
Time.—About 20 minutes. Average Cost, 6d. per lb. Seasonable at any time.
998.—BREAST OF MUTTON, TO COLLAR.
Ingredients.—A breast of mutton boned, 2 tablespoonfuls of breadcrumbs, 1 tablespoonful of finely-chopped capers, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, ¼ of a teaspoonful of finely-grated lemon-rind, vinegar, a good pinch of nutmeg, salt and pepper, 1 yolk of egg.
Method.—Make a forcemeat of the above ingredients, taking care to season it rather highly with salt and pepper. Flatten the meat, spread the forcemeat evenly, roll up as lightly as possible, and secure with string. Put the roll into a stewpan containing just sufficient stock to cover it, or failing stock, use water and add the bones removed from the meat, also vegetables and herbs to give flavour. Simmer very gently for 2½ hours, then transfer to an earthenware vessel, and strain the stock. Add to it half its quantity of vinegar and a tablespoonful of salt, and pour the mixture over the meat, which it should completely cover. It should remain for at least 5 or 6 days before being used, and may be kept for a much longer time, but the liquor must be boiled up twice a week, and not replaced until quite cold.
Time.—To cook, 2½ hours. To pickle, 5 or 6 days. Average Cost, 6d. per lb.
