Middle class cookery book

2 Eggs | Teaspoonful Salt I Pepper Cut the fat from the cutlets ; sprinkle them well with pepper and salt ; put them into a stewpan with sufficient water to nearly cover them. Cleanse and peel the carrot and turnip ; cut them into shapes with vegetable cutters, or shape them into small balls ; put them into a saucepan to boil. Add the pieces left from shaping the vegetables, to the cutlets ; put the pan on the fire, and let the cutlets cook slowly for twenty minutes, turning them once during that time. Peel and boil the potatoes ; when cooked, mash them quite smooth ; add pepper aud salt • drop in the yolks of the eggs ; put the pan on the fire ; stir till the mashed potatoes are dry and firm. Slightly flour a paste board ; take a small quantity of the potato ; roll it in flour, and flatten it out. Take a cutlet from the pan, place it on the flattened piece of potato, fold the potato over the cutlet, so as to cover it completely. Cover each cutlet in the same way. Slightly flour a baking tin, lay the cutlets in it, brush them over with a little milk or white of egg, and put them into the oven to brown. Put the vegetables in the middle of a dish, place the cutlets round, and pour round them a sauce made as directed below. Sauce for Cutlets 1 o z. Butter h ,i Flour 1£ Gill of the Water in which the Cutlets were boiled 1 Teaspoonful Mushroom Ketchup 1 ,, Worcester Sauce i „ Salt £ ,, Popper Strain the water in which the cutlets were boiled ; put the butter into a pan ; when melted, stir in the 80 MIDDLE CLASS COOKERY BOOK PART II flour till smooth ; add the water ; stir till the sauce boils j then add the ketchup, Worcester sauce, pepper, and salt. Let the sauce boil for two minutes. Irish Stew 2 lbs. Chops from the Neck 2J lbs. Potatoes 3 Onions 1 Pint warm Water £ Teaspoonful Salt | „ Pepper Pare the potatoes, cut them in halves, and parboil them. Scald the onions ; cut them in slices. Cut some of the fat from the chops ; put them into a pan -with the potatoes and onions — first a layer of potatoes, then a layer of meat and onion, seasoned with pepper and salt, then potatoes, then meat, etc., till all are in. Add the water ; cover the pan closely ; let the stew simmer for two hours. Shake the pan occasionally to prevent burning. Devonshire Pork Pie li- lb. of Griskin 3 Apples 1 Onion ^ Teaspoonful Salt | ,, Pepper Rough Puff Paste, p. 149 Cut the meat into pieces ; pare and core the apples ; cut them into slices ; slice the onion. Put alternate layers of apple, meat, and onion, till the dish is filled ; season with pepper and salt ; add three tablespoonfuls of water ; cover with rough puff paste ; and bake for one hour and a quarter. Mutton can be used instead of pork. Roast Pork Score the skin with a knife; roast according to “General Directions for Roasting,” p. 3L Be very careful that the meat is thoroughly done before it is sent to table ; underdone pork is unwholesome as well as disagreeable. The joint may be stuffed with a seasoning of sage and onion (see p. 85), or the same CHAP. IV MEAT 81 seasoning sent to table in a sauce tureen. Apple sauce (see p. 129) should be served with roast pork. Boiled Pork