Cookery for every household

Have the required number of cutlets cut from the best end of the neck of mutton, trim them only slightly, then either braise them or saut6 them in butter until sufficiently cooked. Press them until cold, and finish the trimming. Now coat them on one side with some nicely flavoured potted meat, smoothing it over with a wetted knife. Lay the cutlets on a draining tray and brush them over with liquid glaze, giving them Mutton Cutlets a la Russe two or three coatings until sufficiently covered. Decorate them with a ring of white of egg, with a small round of truffle or red radish in the centre, or any other garnish preferred. When set, put a paper frill on the bone of each. Mix some macedoine of vegetables with mayonnaise sauce, and arrange it neatly on a dish ; place the cutlets on the top and garnish with chopped aspic jelly or a little green salad if preferred. 1082. Lamb Cutlets a la Mayonnaise (Cotelettes d’Agneau a la Mayonnaise) Lamb cutlets. Potted foie gras. Mayonnaise sauce. Aspic jelly. Radishes. Chervil. Green salad. Take the required number of lamb cutlets, braise them, or saute them in butter until sufficiently cooked, then press them between two plates with Epigrams of Mutton These are small round, oval, or cutlet-shaped pieces cut from the breast of mutton or lamb, that has been braised, boned, and pressed until cold. They are usually egged and bread-crumbed, or glazed and served with a good sauce and suitable garnish. They are sometimes dished up alternately with small trimmed cutlets. 1083. fipigrammes de Moutons aux Champignons 1-| lbs. breast otjnutton. Vegetables and stock for braising. Egg and bread-crumbs. Mushroom sauce. Potato puree. First prepare a bed of vegetables at the bottom of a stewpan (see Braising, p. 210). Pour in enough good stock to cover these vegetables, and warm all over the fire. Wipe the meat with a damp cloth, lay it on the top of the vegetables, cover with greased paper, and put the lid on the pan. Let the meat cook for an hour or longer, until it is quite tender, basting it occasionally with the stock. When ready, lift it out, remove the bones, and press between two plates with a weight on the top until cold. Then cut the meat into neat round or oval pieces, and egg and bread-crumb them. Fry them in boiling fat until they are nicely browned, and drain well. Arrange the epigrams neatly on a border of potato puree put through a forcing bag, and pour some good mushroom sauce round. Sufficient for 4 or 5 persons. 1084. fipigrammes de Mouton a la SoubDe 1J to 2 lbs. breast of mutton. Glaze. Soubise puree Green peas or French beans. Brown gravy. Cook and press the mutton as directed in last recipe. When cold, cut it in heart-shaped pieces with a cutter, then cut these pieces in two so that they resemble a cutlet in shape, and insert a small piece of bone into the narrow end of each. Reduce the stock in which the mutton was cooked until it forms a glaze. Place the pieces of meat on a tin or dish, and heat them in the oven, brushing them over once or twice with the glaze. Serve them on a bed of thick soubise puree or sauce (Recipe 1080), putting a small paper frill on each bone. A few French beans or green peas may be used as a garnish, and some good brown gravy should be served separately. Sufficient for 5 or 6 persons.