High-class cookery recipes

Take the Best end of a neck of Mutton. saw off the upper rib bones, leaving the bones which will form the cutlets about three inches long ; then saw off the spine bone and cut off each cutlet, trim neatly, scraping the meat and fat clean off about half an inch of the top of each bone. Arrange the cutlets neatly round in a saute-pan, sprinkle over them a little pepper and salt, add an ounce of butter, and cook the cutlets a nice brown on each side. Serve with Soubise sauce in the centre and a good gravy round the cutlets. Cutlets à la Vendienne. Ingredients, Three pounds of the best end of neck of Mutton. Six ounces of Quenelle Meat. Two tablespoonfuls of chopped Tongue. Two tablespoonfuls of chopped Truffles. Three-quarters of a pint of good Brown Sauce. Strips of Tongue, Gherkin, and the White of Egg to garnish. Braize and press the mutton. When cold trim into cutlets. Cover one side of each cutlet with quenelle meat, and then dip in chopped tongue and truffles. Put the cutlets in a stewpan, pour in the sauce, cover with a buttered paper, and cook slowly about fifteen minutes. Serve on a border of mashed potatoes, the sauce round, and the garnish in the centre. Cotelettes de Veau. Ingredients, One pound of Veal Cutlets. Parsley and Thyme. Lemon-rind. One ounce of Butter. One teaspoonful of Lemon -juice. One Egg. Pepper and Salt. Bread-crumbs. Trim the cutlets into a round shape, and beat them to half an inch in thickness with a cutlet-bat ; chop up the thyme (which, when chopped, should fill a saltspoon), also the parsley. Melt the butter, add to it the chopped parsley, thyme, lemon-juice, and a little grated lemon-rind, one egg, pepper and salt to taste, and beat it all up together with a knife. Dip each cutlet into the plate and cover them all over with the mixture ; then cover them with bread-crumbs and press the crumbs firmly on with a palette-knife. Fry the cutlets for ten minutes ; dish in a circle on mashed potatoes, and serve with rolls of bacon in the centre and brown sauce poured round. Escallopes de Poulet a la Financiere. Ingredients, The Legs of a Chicken. Half a pound of Veal. Quarter of a pound of fat Bacon. Two tablespoonfuls of chopped Tongue. Truffles. Mushrooms. Two Eggs. Nutmeg. Cayenne and Salt. Two ounces of Butter. Three-quarters of a pint of Stock. Sauce for the Above. Ingredients. One gill of Sherry. Lemon-juice. Half a pint of Brown Sauce. Chopped Truffles. Cockscombs. Tongues and Mushrooms. Bone the legs neatly ; scrape and pound the veal and bacon, and pass through a sieve ; add to this the two tablespoonfuls of chopped tongue, truffles, and mushrooms, the yolks of two eggs, nutmeg, salt and cayenne ; mix well together, and stuff the legs of the fowl with this, sewing them up neatly. Wrap them up in buttered paper, put them in a stewpan with two ounces of butter and some 89" vegetables, cut up ; then add three-quarters of a pint of brown stock; put the stewpan in the oven, baste well, and cook gently for one hour. When cooked, cut them in slices half an inch thick, and dish up on spinach. For the sauce: make the half pint of brown sauce, sherry, cayenne, and chopped truffles boil up once, and pour round the chicken, putting cockscombs, truffles, pieces of tongue, and mushrooms in the centre.