Myra's cookery book

Cut into small slices and add. II... Turnips 2 do. 12... Potatoes 4 do. 13... Water or stock I pint ... Pour over. 14... ... Let all simmer till the vegetables are done. 15... Butter 2 02. Add towards the end, pour the gravy and vegetables over the cutlets and serve. 17.-MUTTON CUTLETS, with vegetables. Order. Ingredients. Quantities. Method. I... Mutton cutlets 6 Trim them neatly. 2... Slices of bacon ... Wrap a slice round each cutlet, and tie it on with string. 3” Good stock ... I pint ... Braise the cutlets in the stock. 4... ... ... When done, take them out and keep hot. 5--- Carrots 2 or ^ 6... Turnips ^ or 4 ... Boil the vegetables in water, cut 7... Salsify 3 or 4 ... 1 them in pieces, not too small, and 8... Celery I head ... put them into the sauce in the 9... Artichokes ... 3 or 4 ... braising pan. 10... ... Let them stew for a short time. II... ... Arrange the cutlets on a dish, and serve with the vegetables round them. I 2 ltd MYRA’S COOKERY BOOK. 18-MUTTON CUTLETS, with rice. Order. Ingredients. Quantities. Method. I... Mutton cutlets 6 Trim and broil on both sides. 2... 3... Salt Pepper ... 1 Sprinkle over before broiling. 4... Rice i\h. ... Wash, and boil in water for 5 minutes. 5... ... .4. ... ... Drain and dry the rice. 6... ... ... ... Put it in a stewpan. 7... Stock I pint ... Add to the rice. 8... Salt, pepper... To season. g... Cayenne pepper A pinch... Add if liked. 10... ... ... «... Stew for 20 minutes, stirring frequently. II... Tomato sauce A little ... Add and mix well in. 12... Dress the rice in a heap in the centre of the dish, and put the cutlets round. 19-MUTTON CUTLETS, a la Maintenon. Order. Ingredients. Quantities. Method. I... Cutlets 8 Cut them thick, beat them, and then cut them through the centre. 2... Mushrooms ... 2 spoons- ful Chop, and put in a stewpan. 3" Parsley I spoonful Chop fine and add. 4... Eschalots I spoonful Chop and add. 5... Salt ... ... Add. 6... Pepper ... Add. 7... Garlic I clove ... Add. 8... Mixed spice ... A pinch... Add. 9... Butter 2 OZ. Add to the ingredients in the stew- pan, and keep on a brisk fire 5 minutes, stirring all the time. 10... ... Put a portion of the forcemeat into each cutlet. II... ... Close the cutlets, and broil them 4 minutes on each side. 12... ... Put the remainder of the forcemeat into a sauce espagnole, and ser\'e it under the cutlets. MUTTON. 117 20.— BREAST OP MUTTON, boiled. Order. Ingredients. I Quantities. Method. I.. Breast of Tie it up and boil it in water. mutton 2.. ... • . . ... •« When tender take it out and let it cool. 3 — ... Untie it, trim, and take off the skin. 4... Salt and pepper To taste Sprinkle over on both sides. 5... Bread crumbs 4 oz. Stale bread is best. 6... Butter 2 oz. Melt on a slow fire. 7... ... ... Dip the mutton in the butter and bread crumbs, and broil on a brisk fire. 8... ... ... When one side is done turn the meat. 9... Parsley A few Serve the mutton dry, garnished with sprigs parsley. 10... ... ... Sauce piquante or tomato sauce can be served separately. 21— BREAST OP MUTTON, stewed. Order. Ingredients. Quantities. Method. I... Breast of Divide it in small pieces. mutton 2... Butter 2 OZ. Melt in a stewpan.