1885 New Guide Hotel Bar Restaurant

THE NEAV GUIDE FOR HOTELS, ETC.

248

cover the mutton after it is laid in with a piece of buttered paper, and then braise. When it is done, reduce the stock after straining and adding glaze if wanted. Make a puree of the vegetables, add them to some rich brown gravy, and serve round the braise. Mix the white haricot bean, or blanched broad Windsor bean puree, with pepper, salt and butter, shape in a plover egg cup and put them point up- wards round the braise. This dish was invented for and dedicated to a lady member of the Balloon Society. Take a fillet from the leg weighing about 4 to 5 lbs. When boned, fill the place with lean pork, and sprinkle with salt on both sides, and leave it about 2 hours. Trim it, and score in rings very nicely, wipe it dry, and lard with of smoked bacon fat, using a large needle for the When brown, moisten with good brown stock, and a glass of good sour white wine, or a tablespoonful of spiced white wine vinegar. When the meat is sufficiently cooked, drain it. Strain off the liquor from the vegetables. Add gelatine and colouring, if necessary, reduce the stock by rapid boiling till it is thick like honey. Pour over the meat and serve. The vegetables may go into the vegetable, or brown stock pot. strips purpose. Put it to brown in a braising pan, with slices of bacon fat, carrots, onions, bouquet of sweet herbs. Filet de Pore a la Chasseur. (Fillet of Pork in the Hunter's Style.)

Filet de Pore a la Marechale.

(The Marshal's Fillet of Pork.)

Take half a leg of young pork, not too fat.

The fillet

end of course must be used. and then score length- wise, giving rather deeper incisions than is usual in scoring. Bone it