Mrs. Maclurcan's cookery book

Mode. — Prepare the cutlets as in mutton cutlet recipe, cut the carrots and turnip in very thin strips of about two inches long, also the onion. Put these on to boil in about half a pint of water, a tablespoonful of Worcestershire sauce, pepper and salt, and allow them to boil until cooked ; then add the cutlets, and just cover with stock, if any ; if not, water will do, and allow them to simmer gently for one hour ; do not let them boil, or the breadcrumbs and egg will come away from the meat, and does not look so nice. If a small potato is put in with the vegetables, cut very small ; it is an improvement to the gravy. 133— CUTLETS A LA REFORM. Cutlets Pepper and salt Stock Port wine Butter Mushrooms Mode. — Prepare and cook your cutlets as in recipe No. 129 ; make a rich sauce as follows : — Have some good stock or make some with gravy beef, boil some herbs with the beef, fry some flour in the butter (according to the quantity required), for one pound of cutlets, say, to a tablespoonful of butter put in sufficient flour to make a thick paste, fry a nice brown, then add the stock (about half a pint), one glass of port wine, pepper and salt, chop up the mushrooms and add to the sauce. This sauce needs to be fairly thick ; pour it over the cutlets and serve with mashed potatoes. 134— CUTLETS AND PIQUANTE SAUCE. 1 lb. cutlets A little gravy 1 cupful mixed pickles A teaspoonful brown sugar Flour. Mutton Entrees, Mode. — Prepare your cutlets and serve with, the following sauce : — If cold cutlets, you can stew them in the sauce, which I think improves them. Have about half a pint of stock or gravy, chop up your pickles small and allow ihem to stew for about an hour, make a little thickening of flour and add, with a teaspoonful of brown sugar, pepper and salt. The mustard pickles are the best, as they make the sauce a nice color. 135— CUTLETS AND FRENCH BEANS. 1 lb. cutlets Wineglass vinegar J lb beans 4 cloves 1 piece ginger 1 onion Pepper and salt. Mode. — Prepare your cutlets and put them on to stew in enough water to well cover them, and the onion (sliced), cloves, ginger, pepper and salt ; allow them to stew until the onion is well cooked, then add the beans (which have been previously cut, not too small) ; when they are cooked add the vinegar, thicken with a little flour and allow to simmer until required. 136— BRAIN CUTLETS. 2 sheep's brains Chopped parsley 1 egg A little flour Breadcrumbs Clarified dripping Mode. — Wash the brains and remove the fibres, soak them in warm salt and water for half an hour, dry them in a clean towel, shake over them a little flour, pepper and salt, beat up the egg and add the chopped parsley, ; in this dip the brains, cut in pieces of about two inches long by one and a-half wide, then into the breadcrumbs. Have ready a panful of boiling dripping, put the brains in and cook for about five minutes a nice golden brown. Mutton Entrees. ^37_SWEETBEEAD CUTLETS. 2 sweetbreads Breadcrumbs 1 egg Pepper and salt.