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Removes or Releves: Piquante

Poitrine de mouton aux câpres is a breast of mutton braised, and served in Piquante sauce with capers. Boned, rolled, braised, and garnished with vegetables, it is called Cannelon de mouton à la Windsor.

A shoulder of mutton boned, stuffed, and roasted or braised, is served with Piquante sauce as Épaule de mouton farcie. En ballon-it is boned, larded, made into the shape of a balloon and braised.

This is sometimes called en musette.

A mutton steak, broiled or stewed, can be served as Filet de mouton à la Soubise-with Soubise sauce ; à la Bretonne-with haricot beans; or with any dressed vegetable. Soaked in marinade and braised, it is served à la Polonaise with stuffed mushrooms.

A mutton pie made with potatoes and onions, covered with potato paste, is called Pâté de mouton à l'Irlandaise.

Pâté à l'Écossaise is a sheep's head pie.

Boudin, or Casserole, de mouton is a mutton pudding in suet crust. Aux rognons, it is dressed with kidneys; à la Milanaise with macaroni.

LAMB.

Hanche d'agneau is a roast haunch of lamb. It is sometimes called Rosbif d'agneau à la broche.