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Timbale of Mutton

Put some macaroni into a stewpan with a small lump of butter and milk and water to cover, boil for a few minutes, then strain off the liquid. Pour over the macaroni a small quantity of clear stock, and cook slowly until tender. Chop some cold mutton, also one or two slices of bacon, put them in a stewpan with the macaroni, add the grated peel of half a lemon, and season highly. Grate in one ounce of cheese and toss the whole over the fire until hot, then turn onto a plate and let it cool. Butter a mould, strew grated breadcrumbs in and line it with puff paste. When the mixture is quite cold, put it in the mould, cover it with paste, trimming off neatly round the edges, press them together, and bake the timbale in a rather slow oven. When cooked turn it out of the mould onto a dish, cut off the top and glaze the timbale. Arrange in the opening left by the removal of the top some freshly prepared and chopped salad; garnish round the dish with parsley, slices of cucumber and red radishes, and serve very cold.

Braised* Sheep's Tongues with Lettuce.

Steep the tongues in warm water with a little flour in it until the blood has soaked out of them, and blanch them, then put the tongues in a stewpan with a good braise, and then let them cook slowly. Wash and blanch as many cabbage lettuces as there are tongues, drain them as free as possible of water, open and cut out the stalks, dust them with salt and pepper, and tie them in their original form. Line a stewpan with slices of fat bacon, put them in the lettuces, moisten to their height with broth, and stew them until tender. When cooked, peel the tongues, drain the lettuces, and squeeze them in a cloth to extract the grease. Arrange the tongues and lettuces on a hot dish alternately, pour a Spanish sauce over them, and serve.