n)

Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs, spice,
Parmesan.

Stuff a breast of mutton with veal forcemeat mixed with two eggs beaten
up, herbs, a little spice, and a tablespoonful of grated Parmesan,
braize it in stock with a bunch of herbs and two onions. Serve with
Italian sauce (No. 6).

No. 91. Petto di Castrato alla Salsa piccante (Breast of Mutton)

Ingredients: Same as No. 90.

When the breast of mutton has been stuffed and cooked as above, let it
get cold and then cut it into fillets, flour them over, fry in butter,
and serve with tomato sauce piquante (No. 10), or one dessert-spoonful
of New Century sauce in a quarter pint of good stock or gravy.

No. 92. Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)

Ingredients: Tendons of lamb, eggs, bread crumbs, truffles, butter,
stock, Villeroy sauce.

Slightly cook the tendons (the part of the breast near the ribs) of
lamb, press them between two dishes till cold, then cut into a good
shape and dip them into a Villeroy sauce (No. 18) egg and bread-crumb,
and saute them in butter. When about to serve, put them in a dish with
very good clear gravy. A teaspoonful of chopped mint and a tablespoonful
of chopped truffles mixed with the bread crumbs will be a great
improvement.

No. 93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)

Ingredients: Tendons of lamb, butter, parsley, onions, stock.

Fry the tendons of lamb in butter together with a teaspoonful of chopped
parsley and an onion. Serve with good gravy.

No. 94. Costolette d' Agnello alla Costanza (Lamb Cutlets)

Ingredients: Lamb cutlets, butter, stock, cocks' combs, fowl's liver,
mushrooms.

Fry as many lamb cutlets as you require very sharply in butter, drain
off the butter and replace it with some very good stock or gravy. Make
a ragout of cocks' combs, bits of fowl's liver and mushrooms all cut up;
add a white sauce with half a gill of cream mixed with it, and with this
mask the cutlets, and saute them for fifteen minutes.

Tongue, Sweetbread, Calf's Head, Liver, Sucking Pig, &C.

No. 95. Timballo alla Romana

Ingredients: Cold fowl, game, or sweetbread, butter, lard, flour,
Parmesan, truffles, macaroni, onions, cream.

Make a light paste of two ounces of butter, two of lard, and half a
pound of flour, and put it in the larder for two hours. In the meantime
boil a little macaroni and let it get cold, then line a plain mould w