Lamb Haslets Marinated

Blanch the lights, drain and cut them up into inch and a half squares; melt some chopped fat pork in a saucepan and when very hot lay in the lights and fry them for a few minutes over a very brisk fire; add the heart cut into eight pieces and the liver in inch and a quarter pieces; season with salt, pepper, mignonette and a bunch of parsley garnished with thyme and bay leaf, sprinkle over with flour, then moisten with stock (No. 194a) and half white wine; let the whole cook till done to three-quarters, then lay in sixty small fried onions and a pound of small mushrooms; as soon as these are cooked, suppress the parsley, season nicely and notice whether the sauce is not too thin; when right, dress, pour the liquid over and garnish around with croutons fried in butter.

Another Way.—This dish may also be made by placing the haslets cut up in an earthen crock with minced carrots, onions, thyme, bay leaves, sprigs of parsley, salt pepper, mace, vinegar and oil and allowing it to marinate for twelve hours, being careful to turn the meat several times so that it all reaches the marinade; drain and fry in butter, besprinkle over with flour, moisten with white or red wine and stock (No. 194a) season and boil slowly till thoroughly cooked, then serve.