If liked, the stock in which the mutton has cooked may be converted into onion sauce (see "Sauces").
Time.—About 1½ hours. Average Cost, 10d. per lb.
1017.—LEG OF MUTTON, WITH OYSTERS. (Fr.—Gigot de Mouton aux Huîtres.)
Ingredients.—A well-hung boned leg of mutton, 12 sauce oysters, 1 tablespoonful of breadcrumbs, 2 hard-boiled yolks of eggs, 1 teaspoonful of chopped parsley, 1 shallot finely-chopped, salt and pepper, oyster sauce (see No. 310 "Sauces").
Method.—Blanch the oysters in their own liquor, which afterwards strain. Chop the oysters coarsely, add to them the breadcrumbs, yolks of eggs, parsley, shallot, and a little salt and pepper, and moisten slightly with oyster liquor. Press the forcemeat lightly into the cavity from which the bone was removed, carefully secure any opening there may be, and bind with strong string. Boil gently in stock, or water flavoured with vegetables and herb's, from 2½ to 3 hours, according to size, and serve with oyster sauce.
Time.—To boil, 2½ to 3 hours. Average Cost, 10d. per lb.; oysters, 1s. to 1s. 6d. per dozen. Sufficient for 12 or more persons, according to size. Seasonable from September to April.
1018.—LIVER AND BACON.
Ingredients.—1 lb. of liver, ½ a lb. of bacon, flour, salt and pepper.
Method.—Put the liver into a basin, cover with boiling water, let it remain for 10 minutes, then drain, dry well, and cut into ½ inch slices. Season 1 tablespoonful of flour with 1 teaspoonful of salt, and ½ the quantity of pepper, and dip each slice of liver in the mixture. Heat the frying-pan, cut the bacon into thin slices, fry them, remove to a hot dish or tin, and keep hot until required. Fry the liver in the fat from the bacon, but quickly, in order that it may be well-browned on both sides without over-cooking. Transfer to a hot dish, sprinkle in about a dessertspoonful of flour, let it brown, then add about ⅓ of a pint of water, stir until it boils, and strain over the liver. Arrange the bacon neatly on the top, and serve as hot as possible.
Time.—To fry the liver, 5 minutes. Average Cost, 6d. to 8d. per lb. Sufficient for 3 persons.
Note.—See recipe for cooking calves' and ox liver.
1019.—LOIN OF MUTTON, BONED AND STUFFED. (Fr.—Longe de Mouton, farcie Rôtie.)
Ingredients.—A loin of mutton, 3 tablespoonfuls of breadcrumbs, 2 tablespoonfuls of chopped suet, 2 tablespoonfuls of chopped ham or
