When the cutlets are well pressed and quite cold, put
a layer of the farce on the sides that were not fried,
smooth the surface with a knife dipped in hot water, and
sprinkle with fine browned crumbs. Place in a buttered
baking tin, with a buttered paper over them, and cook in
the oven about 15 minutes. Serve round a heap of
mashed potatoes or other vegetables, and pour tomato
sauce round the dish.
To Make the Panard. — Put the water or stock into
a small pan with the butter, when boiling, stir in the
sifted flour, beat till smooth and cook well.
POULTRY and meat.
3*
Cotelettes de Mouton a la Portugaise.
1 oz. butter.
1 carrot [cut in pieces.
1 turnip. J
2 bay leaves.
Sprig of parsley.
6 to 8 trimmed cutlets.
-J- pint brown stock.
Mashed potatoes.
Bread crouton.
Puree of spinach.
Method : Melt the butter in a stewpan and lay in
the vegetables and herbs Place the cutlets on the top,
cover the pan and steam gently 10 minutes. Pour in
the stock, cover the pan closely and simmer gently 20
minutes. Take 2 lb. mashed potatoes, add 1 oz. butter,
salt, pepper, and 2 eggs, mix well together and form into
a ring in an entree dish. Brush over with egg, roughen
with a fork, place in the oven and bake about 10 minutes.
In the centre of the dish place a round crouton of fried
bread slightly higher than the ring of potato. The top of
the crouton must be hollowed out before frying. Arrange
the cutlets on the ring, remove the fat from the stock and
strain it round the dish, and fill the hollow of the crouton
with a puree of spinach.
Puree of Spinach. — Carefully pick and wash the
spinach, and boil in salted water from 7 to 10 minutes.
Drain and press well, then rub through a wire sieve.
Reheat with 2 oz. butter and 2 tablespoonfuls of cream.
Chicken Legs a la Regence.
2 chicken legs. Piece of onion.
1 lb. sausage meat. i pint stock.
Salt. 3 cloves.
1 carrot.
Method : Cut off the legs, leaving a large flap of skin
for folding over. Break the bone just above the first
3 *
PRACTICAL COOKERY.
joint. Bone the legs, beginning at the thigh, and
scraping the meat from the sinews so as to remove them
altogether. Season with salt and stuff each leg with
sausage meat — not too full or the skin will burst during
cooking. Fold the flap of skin over and sew up with a
needle and white thread, bringing the join to the under
side. Place the vegetables and cloves in a small pan, lay
in the legs, and pour in enough stock to reach to the top
of the vegetables.
Braise from 1| to 2 hours ; then put the legs on a
baking tin with a few spoonfuls of the stock, and set in a
quick oven for a few minutes to brown the surface.
Reduce the stock by fast boiling to about ^ pint, and add
a little Liebig’s Extract or caramel browning as required.
When nicely browned, remove all the stitches from the
legs, and dish with the gravy poured round.
Page 13
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When the cutlets are well pressed and quite cold, put a layer of the farce on the sides that were not fried, smooth the surface with a knife dipped in hot water, and sprinkle with fine browned crumbs. Place in a buttered baking tin, with a buttered paper over them, and cook in the oven about 15 minutes. Serve round a heap of mashed potatoes or other vegetables, and pour tomato sauce round the dish.
To Make the Panard. — Put the water or stock into a small pan with the butter, when boiling, stir in the sifted flour, beat till smooth and cook well.
POULTRY and meat.
3*
Cotelettes de Mouton a la Portugaise.
1 oz. butter.
1 carrot [cut in pieces.
1 turnip. J
2 bay leaves.
Sprig of parsley.
6 to 8 trimmed cutlets. -J- pint brown stock. Mashed potatoes.
Bread crouton.
Puree of spinach.
Method : Melt the butter in a stewpan and lay in the vegetables and herbs Place the cutlets on the top, cover the pan and steam gently 10 minutes. Pour in the stock, cover the pan closely and simmer gently 20 minutes. Take 2 lb. mashed potatoes, add 1 oz. butter, salt, pepper, and 2 eggs, mix well together and form into a ring in an entree dish. Brush over with egg, roughen with a fork, place in the oven and bake about 10 minutes. In the centre of the dish place a round crouton of fried bread slightly higher than the ring of potato. The top of the crouton must be hollowed out before frying. Arrange the cutlets on the ring, remove the fat from the stock and strain it round the dish, and fill the hollow of the crouton with a puree of spinach.
Puree of Spinach. — Carefully pick and wash the spinach, and boil in salted water from 7 to 10 minutes. Drain and press well, then rub through a wire sieve. Reheat with 2 oz. butter and 2 tablespoonfuls of cream.
Chicken Legs a la Regence.
2 chicken legs. Piece of onion.
1 lb. sausage meat. i pint stock.
Salt. 3 cloves.
1 carrot.
Method : Cut off the legs, leaving a large flap of skin for folding over. Break the bone just above the first
3 *
joint. Bone the legs, beginning at the thigh, and scraping the meat from the sinews so as to remove them altogether. Season with salt and stuff each leg with sausage meat — not too full or the skin will burst during cooking. Fold the flap of skin over and sew up with a needle and white thread, bringing the join to the under side. Place the vegetables and cloves in a small pan, lay in the legs, and pour in enough stock to reach to the top of the vegetables.
Braise from 1| to 2 hours ; then put the legs on a baking tin with a few spoonfuls of the stock, and set in a quick oven for a few minutes to brown the surface. Reduce the stock by fast boiling to about ^ pint, and add a little Liebig’s Extract or caramel browning as required. When nicely browned, remove all the stitches from the legs, and dish with the gravy poured round.