999.—BROILED BREAST OF MUTTON WITH CAPER SAUCE. (Fr.—Poitrine de Mouton aux Câpres.)
Ingredients.—A breast of mutton, 2 tablespoonfuls of breadcrumbs, 1 tablespoonful of finely-chopped suet, 1 dessertspoonful of chopped parsley, ½ a teaspoonful of powdered mixed herbs, milk, salt and pepper, ½ a pint of caper sauce, No. 182, stock, or water; when using the latter, add 1 onion, 1 carrot, ½ a small turnip, 10 peppercorns and salt.
Method.—Remove the bones and any superfluous fat, flatten the meat and season it well. Mix the breadcrumbs, suet, parsley, herbs, and a good seasoning of salt and pepper together, and moisten with milk. Spread the mixture on the meat, roll up lightly, and bind securely with string. Put it into the stock or water when boiling (see "Notes on Boiling," p 429), simmer gently for 2 hours, then serve with the caper sauce poured over.
Time.—About 2 hours. Average Cost, 6d. per lb. Seasonable all the year.
The Order of the Golden Fleece.—This military Order, the Toison d'Or, at the present time the highest Order of the Austrian and the Spanish courts was founded, 1429, by Philip III "the Good" Duke of Burgundy, and of the Netherlands on the occasion of his marriage with the Princess Isabella of Portugal. Its emblem, worn suspended from the collar of the Order, is the figure of a sheep or fleece in gold, and probably owes its origin to the circumstance that the Netherlands were the principal seat of the woollen manufactures. The original number of the members of the Order was thirty-one, including the sovereign at its head. In 1516 the Order was enlarged by Pope Leo X to fifty-two. The Duke of Burgundy was the hereditary Grand Master until the Order, together with their dominions, passed from the Dukes of Burgundy to Austria. In 1700 the German Emperor, Charles VI, by virtue of his possession of the Netherlands, and Philip V, King of Spain, both laid claim to the headship of the Order. The former, however, when unable to maintain his supremacy in Spain, took with him the archives of the Order to Vienna, where he solemnized with great magnificence its inauguration in 1713. Philip V, on the other hand, declared himself Grand Master, and at the Congress of Cambrai, 1721, formally protested against the pretensions of the Emperor. The dispute, though settled subsequently by the intercession of France, England and Holland, was frequently renewed, until the Order was tacitly introduced into both countries by the names respectively of the Spanish or Austrian "Order of the Golden Fleece," according to the country where it is conferred.
1000.—BROILED MUTTON AND TOMATO SAUCE. (Fr.—Rechauffé de Mouton—Sauce Tomate.)
Ingredients.—Slices of cooked mutton, salad-oil or melted fat or butter, salt and pepper, ½ a pint of tomato sauce (see "Sauces"), mashed potato.
Method.—Brush the meat over on both sides with oil or melted fat, sprinkle carefully with salt and pepper, and broil quickly over a clear fire. Serve on a border of mashed potato, with the sauce poured round.
Time.—From 10 to 15 minutes. Seasonable at any time.
1001.—BROILED OR GRILLED KIDNEYS. (Fr.—Rôgnons de Mouton Grillés.)
Ingredients.—Sheep's kidneys, salt and pepper, salad-oil or oiled butter.
