Page:Mrs Beeton's Book of Household Management.djvu/665

Rh oven for 40 minutes, basting frequently, then press them between 2 dishes until cold. Season the whites of eggs with a little salt and pepper, steam in a buttered dariol mould until firm, then cut into thin slices, which must afterwards be stamped into rounds 1 inch in diameter. Cut the truffle into thin strips about 1 inch in length, and rather less than ⅛ of an inch in thickness. If necessary, trim the noisettes to make them a uniform round shape; brush one side over with meat glaze, place a round of white of egg in the centre of each, and over it 4 or 5 strips of truffle, lattice-work style. Arrange the noisettes in a circle, slightly overlapping each other, fill the centre with the dressed salad, and garnish the base of the dish between the noisettes with tufts of endive, fancifully-cut slices of cucumber, and, if convenient, cubes of aspic jelly.

Time.—3 hours. Average Cost, 3s. 9d. to 4s. Sufficient for 7 or 8 persons.

Ingredients.—A large leg of mutton, veal forcemeat (see "Forcemeats"), gravy or suitable brown sauce.

Method.—This method is specially suited to a small household where cold meat is disliked. Cut off the knuckle part which, braised or boiled, will supply a dinner on a following day. From the other end of the leg cut a roasting piece, thus leaving the fillet 3 or more inches in thickness. Remove the bone, flatten the meat with a cutlet-bat or rolling-pin, season well with salt and pepper, and spread on the forcemeat. Roll up tightly, bind securely with string, and either boil, braise, roast or bake according to the directions given under respective headings. If preferred the fillet may be grilled, or roasted in a Dutch oven, the forcemeat, of course, being omitted. It will be found excellent if lightly fried, and afterwards stewed slowly, and served with tomatoes or mushrooms. (See also "Oxford John," No. 1055, and "Mutton Pudding.")