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page 98
287. EPAULE DE MOUTON A LA BONNE FEMME.
MUTTON SHOULDER A LA BONNE FEMME. (Family Roast.)
PROPORTIONS.--For five persons:
Mutton shoulder......4 to 5 lbs.
Onions...............2.
Potatoes.............About 2 doz.
Salt and pepper......To suit the taste.
PREPARATION.--1st. Place the shoulder on a stove pan and around it the onions
and potatoes; add 1 glassful water; sprinkle over some salt and pepper and let
roast as indicated, No. 279. 2d. Serve in a warm dish, with the potatoes around,
and pour the gravy over the meat.
288. EPAULE DE MOUTON FARCIE.
STUFFED MUTTON SHOULDER. (Roast or Entree.)
PROPORTIONS.--For five persons:
Mutton shoulder......4 to 5 lbs.
Stuffing.............See No. 244.
Time.--1 hour.
PREPARATION.--Take the bones off and stuff as indicated, No. 244. 2d. Let roast
as indicated, No. 193, for about 1 hour. Serve with potatoes roasted in butter
or mashed.
289. BLANQUETTE D'AGNEAU.
BLANQUETTE OF LAMB. (Entree.)
PROPORTIONS AND PREPARATION.--As for No. 245, but replace the veal brisket by
lamb brisket, which you cut in pieces 1/4 of the size of the hand.
290. RAGOUT DE MOUTON.
FRENCH MUTTON STEW. (Entree.)
PROPORTIONS.--For five persons:
Mutton brisket......7 to 8 lbs.
Fat or lard.........1 tablespoonful.
Flour...............1 tablespoonful.
Onions..............12.
Potatoes............24.
Parsley.............1/2 handful.
Time.--1 1/2 hours.
PREPARATION.--1st. Cut the mutton in pieces 1/2 the size of the hand; place it
in a stew pan with 1 tablespoonful fat, and brown awhile. 2d. Add 1
tablespoonful flour; mix well and add just enough stock or water to cover the
meat. 3d. Let boil while skimming for about 1/4 hour; add 12 small onions, 1/2
handful parsley (tied with a thread); let boil again 1/2 hour. 4th. Add 24
potatoes cut in 2 or in 4 according to the size; cook again slowly for 1/2 hour
and serve in a hollow dish. (Don't forget it takes more time to cook onions than
potatoes.)
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