The Dudley book of cookery and household recipes

Trim the cutlets and place them in a saute pan in which some butter has been heated very hot and short of burning. The cutlets must remain in this long enough only to be half browned and only half done. Before doing this prepare a Bechamel sauce and let it thoroughly reduce so as to be thick. Take five or six Portugal onions, peel them, and cut them into thin slices and scald them in salt and water. As soon as the water boils take them out and cook them in lightcoloured stock for two hours in the oven as over a slow fire. Then pass them through a tammy. Pass the Bechamel also through a tammy, and mix these two in a saute pan, and let this mixture boil until it is quite thick and firm and then add a liaison of two or three yolks of egg. When this is ready, cover the cutlets on both sides with the paste and dip them into two whole eggs beaten up. Then bread crumb them and shape the paste to the cutlets and plunge them for two or three minutes into boiling lard. If the lard is not boiling the paste will fall away. When the cutlets are done to a good colour let them strain on a paper, and serve with fried parsley as garnish in the middle of the dish. This must be served very hot. ¥ COLD LAMB CUTLETS Braise two necks of lamb, press them, and cut into neat cutlets — two cutlets to one bone — coat them with a light demi-glaze, serve with aspic in the centre of the dish, and a cold macedoine of vegetables served separately ; also in a sauce-boat the following sauce : White sauce for cold cutlets, two tablespoonsful of mayonnaise sauce, one gill of whipped cream ; flavour well with spring onions and season. This sauce should be thick and very light. N CUTLETS A LA DUPPLIN CASTLE Chop a handful of shalots, put them into a stewpan with a piece of fresh butter, sufficient to fry them without acquiring any colour, pass through a wire sieve. Then take a piece of the shalot and two ounces of fresh melted butter and a good pinch of cayenne pepper. Mix together, dip each cutlet in this, then into bread crumbs. Put them into the gridiron, grill before a brisk fire till they are a nice brown. Dish up with a nice sharp sauce. Bone it and stuff it with the following stuffing, which is made of bread crumbs, suet, chopped parsley, a little thyme, pepper and salt, and one egg. Then roll it, and either braise or roast it. Serve it with a rich brown sauce and some kidneys if liked. HOW TO MAKE A GOOD HARICOT Take a tender neck of mutton, cut it into thick cutlets, trim them, and fry in a little fat on each side. Place them in a flat stewpan and season them well. Fry in the same pan, in a little fat, some carrots. ROLLED LOIN OF LAMB OR MUTTON small turnips, and small round onions. Cut the vegetables into neat pieces about one inch in length. When they are lightly browned add to the mutton a little dredge of flour wetted with any light stock you may have at hand. When cooked skim off* the fat and add one tablespoonful of Lea and Perrin’s Worcester Sauce, one tablespoonful of Harvey Sauce. A teaspoonful of flour wetted in the same way as before may be added if the sauce is not quite thick enough. When dishing up lay the cutlets first in the dish, then the vegetables, and sauce over them. MINCED MUTTON, BEEF, VEAL OR LAMB