Partly roast the best end of a neck of mutton. Let it get cold. Divide it into six neat cutlets, trimming them carefully. Make half a pint of sauce soubise tomat'ee (page 77). Lay the cutlets upon a Nelson. buttered baking-dish, brush over the upper sides with melted glaze which mask neatly with the sauce, dust over them a coating of grated Parmesan, push the dish into the oven, baste and keep it there till the masking is nicely coloured. Serve in this way : — Fill a hollow croustade with spinach puree., arrange the cutlets round it masked side outwards, and garnish the outer ring with watercress. For the sauce please see Menu xvi. Reduce this over a brisk fire, stirring continually until it is thick enough to coat the spoon well. Cool, and then mask the cutlets as described. Dilute what is left with a gill of broth, and finish it with a tablespoonful of cream, or the yolk of an egg, for the sauce which is to accompany the dish. FRITTERS WITH LEMON. ?5 Carefully pick the leaves, rejecting all that are faded or bruised, wash them well, getting rid of sand and dirt, then plunge them into an earthenware casserole containing a good supply of boil- ing salted water. Let them blanch for French way. five or six minutes, then drain them, place them under a tap of cold water and “ refresh ” them, press out all moisture thoroughly, turn them out upon a board and mince them as fine as possible ; then melt at the bottom of the casserole the best fresh butter, allowing one ounce to the pound of leaves weighed before boiling. When quite hot put the spinach into it over a low fire and let it drink in the butter, stirring it without leaving it. When quite dry finish with a tablespoonful of good bechamel or cream per pound aforesaid, adding half an ounce of butter last of all. Never cook spinach in a tinned utensil. For these fritters use a batter made like that given for the crepes in Menu ii., and allowed the same time to rest before using, but flavour it with the zest of a lemon instead of orange-flower water. The cooking of the fritters should be managed in this way : — Put plenty of clarified beef suet or fresh lard into a j(7«/t’-pan, thus preparing a bath at least an inch deep of melted fat. Heat this till a piece of bread plunged into it fizzes very freely, then pour the batter into it by dessert- spoonfuls at a time. On entering the boiling fat these will acquire fantastic shapes, swelling out, and crisping. Let them get a rich golden brown, then drain them with the perforated slice, and dry them on your wire 86 FIFTY DINNERS. drainer, repeating the process till the batter is ex- pended. When dry dish the fritters piled up upon a hot napkin, sprinkle them with lemon-juice, and dust castor sugar✪ Fritters over them. Send round lemon cut into quarters and castor sugar. Choose four round water biscuits and prepare them in the manner given in Menu ii. Have ready a mince of ham thickly moistened with brown sauce, 6. Devilled calculating one dessert-spoonful for each ham. biscuit, and make a gill and a half of thick savoury custard (page 30). Keep the three things very hot. At the moment required, lay the biscuits carefully on a very hot dish, spread the minced ham over them, mask each with the savoury custard, and sprinkle over the surfaces a garnish of finely grated Parmesan✪ Devilled Ham Biscuits. Serve piping hot. MENU XIX. {July or August.') Pur4e de pois verts. ✪ Purée de Pois Verts

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Partly roast the best end of a neck of mutton. Let it get cold. Divide it into six neat cutlets, trimming them carefully. Make half a pint of sauce soubise tomat'ee (page 77). Lay the cutlets upon a Nelson. buttered baking-dish, brush over the upper sides with melted glaze which mask neatly with the sauce, dust over them a coating of grated Parmesan, push the dish into the oven, baste and keep it there till the masking is nicely coloured. Serve in this way : — Fill a hollow croustade with spinach puree., arrange the cutlets round it masked side outwards, and garnish the outer ring with watercress. For the sauce please see Menu xvi. Reduce this over a brisk fire, stirring continually until it is thick enough to coat the spoon well. Cool, and then mask the cutlets as described. Dilute what is left with a gill of broth, and finish it with a tablespoonful of cream, or the yolk of an egg, for the sauce which is to accompany the dish. FRITTERS WITH LEMON. ?5 Carefully pick the leaves, rejecting all that are faded or bruised, wash them well, getting rid of sand and dirt, then plunge them into an earthenware casserole containing a good supply of boil- ing salted water. Let them blanch for French way. five or six minutes, then drain them, place them under a tap of cold water and “ refresh ” them, press out all moisture thoroughly, turn them out upon a board and mince them as fine as possible ; then melt at the bottom of the casserole the best fresh butter, allowing one ounce to the pound of leaves weighed before boiling. When quite hot put the spinach into it over a low fire and let it drink in the butter, stirring it without leaving it. When quite dry finish with a tablespoonful of good bechamel or cream per pound aforesaid, adding half an ounce of butter last of all. Never cook spinach in a tinned utensil. For these fritters use a batter made like that given for the crepes in Menu ii., and allowed the same time to rest before using, but flavour it with the zest of a lemon instead of orange-flower water. The cooking of the fritters should be managed in this way : — Put plenty of clarified beef suet or fresh lard into a j(7«/t’-pan, thus preparing a bath at least an inch deep of melted fat. Heat this till a piece of bread plunged into it fizzes very freely, then pour the batter into it by dessert- spoonfuls at a time. On entering the boiling fat these will acquire fantastic shapes, swelling out, and crisping. Let them get a rich golden brown, then drain them with the perforated slice, and dry them on your wire 86 FIFTY DINNERS. drainer, repeating the process till the batter is ex- pended. When dry dish the fritters piled up upon a hot napkin, sprinkle them with lemon-juice, and dust castor sugar over them. Send round lemon cut into quarters and castor sugar. Choose four round water biscuits and prepare them in the manner given in Menu ii. Have ready a mince of ham thickly moistened with brown sauce, 6. Devilled calculating one dessert-spoonful for each ham. biscuit, and make a gill and a half of thick savoury custard (page 30). Keep the three things very hot. At the moment required, lay the biscuits carefully on a very hot dish, spread the minced ham over them, mask each with the savoury custard, and sprinkle over the surfaces a garnish of finely grated Parmesan. Serve piping hot. MENU XIX. {July or August.') Pur4e de pois verts.

Fifty dinners