Mrs. Maclurcan's cookery book

3 lbs. neck cutlets 1 carrot 2 slices bacon 1 onion Bunch of herbs J turnip Maconochie's sauce Cloves Pepper Salt Lemon Aspic jelly 1 pt. stock Mayonnaise Mode.— Trim the cutlets nicely and lay them in a stewpan well lined with bacon, the vegetables peeled and sliced, three or four cloves, the herbs and two or three slices of lemon, add seasoning of pepper and salt, and add one pint of stock flavoured with the sauce, let the cutlets braise in this for an hour, they must only simmer the whole time and must be thoroughly cooked. Then take them out and lay aside to cool, strain and reduce the sauce to a glaze, dip the cold cutlets in this two or three times until thickly coated, then glaze with the melted Mutton Entrees. aspic jelly, dipping them in two or three times and allowing to set between each time. When thoroughly glazed and set arrange on a bed of lettuce with some good mayonnaise in the centre ; garnish with chopped aspic. 181— STEWED MUTTON AND CAULIFLOUR. 2 lbs. neck of mutton 1 qt. of water 1 large onion Salt and pepper Small bunch parsley 1 small cauliflour Mode. — Chop up the neck of mutton into pieces of about four inches long, put it into a saucepan with the onion (sliced), pepper and salt and parsley, allow it to simmer very gently for two hours. Cut up the cauliflour into small pieces and add to the stewed mutton, and boil again for another half hour. Serve with it triangles of dry toast. 182— PORK PIES. To Make the Pastry — 1 lb. flour i lb. lard 1 large cupful of milk 1 teaspoonful of salt Mode.— Boil the milk and lard together, and when quite boiling stir them into the flour (which must be previously sifted into a basin with the salt), then roll out and press over a salt jar (or any other block that will answer the same purpose), making it the size of an ordinary pork pie; allow this to stand over night. Filling for Pies — 1½ lb. pork 1 leaf green sage Sprig of fresh thyme 2 teaspoonf uls black pepper 1 leaf gelatine 1 teaspoonful salt ^ pt. water. Mode.— Cut the pork into very small dice-shaped pieces, also all the fat ; chop the herbs very finely ; put with the pork, pepper and salt into a small saucepan and stew for half an hour ; add a leaf of gelatine ; fill up the Mutton Entrees. pastry moulds (which ought to be well raised) ; cover each mould with a round of pastry, pinch the edges well together, ornament the top, and brush over with a little milk ; bake in a moderate oven for three quarters of an hour. 183— LAMB'S FRY AND BACON. 1 lamb's fry Flour Salt Pepper Dripping. Mode.— Cut the fry into pieces about two inches long, one inch wide, and half an inch thick; pepper and salt each piece and roll in the flour. Put about two tablespoonfuls of dripping into a pan and allow it to boil, then drop each piece into the pan. BEEF ENTREES. 184— BEEF CROQUETS. Remains of cold beef Herbs 1 onion 2 eggs Breadcrumbs. Mode.— Put the remains of cold beef through the mincing machine, also the onion; mix up with some breadcrumbs, herbs, pepper and salt, and a tablespoonful Worcester sauce; moisten with an egg well beaten, form into balls or rolls, dip in the egg and breadcrumbs and fry. 185— HASHED BEEF. Remains of cold beef Sauce 2 onions Pepper and salt.