The Dudley book of cookery and household recipes

Take a neck of mutton, cut it into nice thick cutlets and season. Lay the cutlets into a fireproof dish. Line the dish with slices of potato and finely cut onion. Then lay in the cutlets and the potatoes and onions in layers until the dish is full. Add then a pint of good gravy, and for the top of the dish slice again potatoes and onions. Take a paste brush and butter over the top. Place in the oven and let it get cooked and well browned before sending it to table. Run off the fat and add a little rich gravy into the hot pot. ¥ MUTTON PIES Make some half-puff paste and line some cases about the size of a small saucer. Cut some mutton into small dice, add some chopped onion and season highly with pepper and salt, also some chopped mushroom and a little parsley. Use some very good brown essence mixed with a little Harvey sauce. Cook all together. When cold fill your pastry cases and place a cover of the paste over each, fluting round with a knife, and with a paste brush egg over with one beaten egg. Bake a nice brown and serve hot for a shooting or golf lunch. SHEEP’S TROTTERS MAITRE D’HOTEL Take six or eight sheep's feet. Have them very clean and put them into a stewpan with some cold water. Let them boil fifteen or twenty minutes, then take them off, put them in cold water, take the large bone out of each of them, put them back into the stewpan. Cover them with some good stock, two carrots, one large onion, six peppercorns, a faggot of herbs, and a little salt. Let them boil constantly for about three hours and a half, then prepare a sauce : — Mix on a plate two ounces of butter, the juice of half a lemon, a little chopped parsley, pepper and salt. Then melt about three ounces of glaze in a saucepan, add it all together and make very hot but do not let it come to the boil. Then dish the sheep’s trotters and pour the sauce over them. Serve very hot. ¥ SHEEP’S BRAINS MAITRE D’HOTEL Take two sets of brains, put in a saucepan with enough stock to cover them. Take a spoonful of French vinegar, half a spoonful of salt, let just boil and remain in sauce till used. Skin, split, and serve with Bechamel sauce and chopped parsley. This takes twenty minutes to prepare. HOT COOKED TONGUE Take a smoked tongue and soak it in cold water for twelve hours — then place it in a pot to boil, cover it with water, adding one carrot, one faggot, two onions, two cloves, and a few peppercorns. Let this boil for three and a half hours, then remove the tongue from the liquor, skin it and trim the root of the tongue. Glaze it, and serve with hot cherry sauce, which should be made as follows : ¥ CHERRY SAUCE FOR HOT TONGUE ONE tablespoonful of red currant jelly — melted — one wineglass of port wine, one of claret, a little whole Lucknow chutnee, two large spoonsful of brown sauce, the juice of three oranges and of one lemon, and a little cayenne pepper — boil all together for half an hour — when reduced to one half the quantity, strain through muslin and add some stoned bottled cherries, put it in a sauce-boat and serve hot with the tongue. THE WAY TO COOK A SMALL PRAGUE HAM To BE Served Hot Take one of these small hams, place it in a braising pan with cover. Cover it with a little light stock and a bottle of chablis. Let it cook very gently