Middle class cookery book

Before beginning to cook either of these joints, see that the bones at the thick end of the chops are divided, so that the meat can be helped without difficulty. This is generally done by the butcher, but the cook should be CIJAP. IV MEAT 77 careful to ascertain that it lias been done, before the meat is cooked, as few tilings are more trying to the temper of the carver than to find that the meat has not been jointed before being sent to table. Both the loin and the best end of the neck are often very fat; much of this should be cut away and used for clarified fat (see “Clarified Fat,” p. 132). Mutton Cutlets Cook as directed for “Lamb Cutlets,” p. 75. Serve with the same vegetables, or with potato chips (see p. 113). See also “Sauce Piquante,” p. 126. Broiled Mutton Chops See “ To Broil,” p. 36. Tomatoes cooked in various ways may be served with chops, as a purde round the meat, or baked and sent to table in a separate dish, or as a sauce (see p. 123). For Chops a la Maitre d’Hotel, mix 1 oz. of butter with 1 teaspoonful of chopped parsley, a pinch of pepper, one of salt, and a squeeze of lemon juice. When well mixed, lay pieces on the chops. See that both the dish and chops are very hot. Mutton Boned and Stuffed Take a shoulder of mutton, make a cut along the fleshy side in the direction of the bone. Turn back the flesh and remove the bone, but in cutting be careful not to cut through the skin. Fill up the space from which the bone is removed with the stuffing, and sew up. Roast as directed, p. 34, or bake in the oven (see “To Bake,” p. 40). It lb. Bread Crumbs 3 oz. Suet 2 Eggs Stuffing 2 Tablespoon fills Chopped Parsley Orated Kind of a Lemon Juice of a Lemon 78 MIDDLE CLASS COOKERY BOOK PART II Season the meat well with pepper and salt in the space where the bone was removed, before putting in the stuffing. Chop the suet fine; mix it in a basin with the bread crumbs, parsley, grated lemon rind, and the juice of the lemon. Beat up the eggs, add them to the mixture, and stuff the meat according to the direc- tions given above. Boil according to “ General Directions,” p. 37. Serve with caper sauce (see “Sauces,” p. 125), boiled turnips, and carrots (see “Vegetables,” p. 113), either sent to table round the meat, or mashed and served separately. For the loin or neck, see p. 76. Trim the chops to a nice shape, cutting away most of the fat ; put the butter into a stewpan, let it get hot, put in the chops, and let them fry a light brown colour but not cook thoroughly. Pare and slice the vegetables (see pp. 33, 34) or cut them iuto dice ; add them to the meat ; let them fry till slightly brown. When fried, add sufficient cold w-ater to cover or nearly cover the chops ; put in the salt, pepper, herbs, and bay leaf ; cover the pan closely ; let all simmer slowly for one hour and three-quarters. Add a dessertspoonful of ketchup or Worcester sauce to the gravy just before serving the meat. Put the chops on a dish, take out the herbs and bay leaf, pour the gravy, and arrange the vegetables neatly over the meat. Boiled Mutton Haricot Mutton 2 lbs. Chops from the Neck 1J oz. Butter 2 Carrots 2 Turnips Water or Stock 1 Small Onion 1 Bunch Sweet Herbs 1 Bay Leaf | Teaspoonful Salt I >> Pepper CHAP. IV MEAT 79 Cutlets a l’Ecole 4 or 5 Cutlets or thin Chops 1 lb. Potatoes 1 Carrot "Water 1 Turnip