r 1 1 AKE about two pounds of small fillet of veal, free it -L from sinew, and cut it into small thin fillets, beat them with a cutlet bat to flatten them. Trim them neatly, dip them into well-beaten egg, which has been seasoned, then into bread crumbs in which there is a little very finely chopped ham. Fry them in butter until they are a nice clear brown and serve with spaghetti✪ Fillets of Veal Milanese in a separate dish. ¥ TO MAKE A BRAWN rilAKE a pig’s head which has been pickled, also a -L pig’s shoulder. Put these in a pan large enough to cover the whole of them with cold water. Let it come to the boil, take off the scum which rises, and allow the meat to boil until it is tender. Take it out on to a 111 THE DUDLEY RECIPES dish and free it from all bone and sinews, then add seasoning, black pepper, a little mace, and a little all- spice. See that it is well seasoned, then place it into a brawn mould or a kind of cullender. Place a plate on the top of the brawn with a weight✪ To Make a Brawn to press it down. When cold turn it out, and serve with a napkin folded round it. A sharp sauce or Cumberland sauce can be served with it. TOURNEDOS OF BEEF Take about two pounds of veiy good tender fillet of beef. Cut it into round fillets about one inch in thickness, beat them with a cutlet bat to make them tender, trim them and dip them into warm butter and grill quickly for a few minutes on each side. Have ready some round croutes of bread about a quarter of an inch thick, which have been fried in butter. Place one under each fillet of beef, and lay on the top of each fillet a small round piece of beef fat which has been freed from skin. Place a little demi-glaze over them and serve very hot, with bearnaise sauce✪ Tournedos of Beef served separately in sauce-boat. $ BEEFSTEAK RUSSE ONE pound of fresh fillet of beef chopped fine, add three ounces of fresh butter, salt, pepper and chopped parsley✪ Beefsteak Russe. Make up the mince into flat rounds. 112 MEAT Egg and bread-crumb them and fry in butter. The sauce, served separately, is Colbert, made of glaze, parsley, lemon juice and butter — can be served with macaroni. ¥ PORTER-HOUSE STEAK This steak is cut from the middle of the sirloin about two to three inches thick. It must be very tender. Butter and grill it a nice dark brown on each side, and leave it a little underdone in the centre. When cooked, dish it like a steak with some small braised onions and small potatoes, both sauted in butter. Put a very little demi-glaze over the steak, but no other gravy. Serve horse-radish, or horse-radish sauce✪ Porter-House Steak with it. SPICED BEEF Take a good piece of aitch-bone of beef — rump. Prepare the following pickle, two gallons of water, five pounds of salt, one ounce saltpetre, half a pound of brown sugar, the darkest possible. Boil the water and allow it to cool and skim it. Pour the cold boiled water on to the salt and to make sure that the pickle is strong enough put into it a fresh egg. If the egg floats the pickle is all right, if it sinks you must add some more salt. In a little muslin bag you must put some mixed spice cloves✪ Spiced Beef. For the quantity of spice it depends upon the size of the piece of beef and upon the taste of the 113 THE DUDLEY RECIPES

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r 1 1 AKE about two pounds of small fillet of veal, free it -L from sinew, and cut it into small thin fillets, beat them with a cutlet bat to flatten them. Trim them neatly, dip them into well-beaten egg, which has been seasoned, then into bread crumbs in which there is a little very finely chopped ham. Fry them in butter until they are a nice clear brown and serve with spaghetti in a separate dish. ¥ TO MAKE A BRAWN rilAKE a pig’s head which has been pickled, also a -L pig’s shoulder. Put these in a pan large enough to cover the whole of them with cold water. Let it come to the boil, take off the scum which rises, and allow the meat to boil until it is tender. Take it out on to a 111 THE DUDLEY RECIPES dish and free it from all bone and sinews, then add seasoning, black pepper, a little mace, and a little all- spice. See that it is well seasoned, then place it into a brawn mould or a kind of cullender. Place a plate on the top of the brawn with a weight to press it down. When cold turn it out, and serve with a napkin folded round it. A sharp sauce or Cumberland sauce can be served with it. TOURNEDOS OF BEEF Take about two pounds of veiy good tender fillet of beef. Cut it into round fillets about one inch in thickness, beat them with a cutlet bat to make them tender, trim them and dip them into warm butter and grill quickly for a few minutes on each side. Have ready some round croutes of bread about a quarter of an inch thick, which have been fried in butter. Place one under each fillet of beef, and lay on the top of each fillet a small round piece of beef fat which has been freed from skin. Place a little demi-glaze over them and serve very hot, with bearnaise sauce served separately in sauce-boat. $ BEEFSTEAK RUSSE ONE pound of fresh fillet of beef chopped fine, add three ounces of fresh butter, salt, pepper and chopped parsley. Make up the mince into flat rounds. 112 MEAT Egg and bread-crumb them and fry in butter. The sauce, served separately, is Colbert, made of glaze, parsley, lemon juice and butter — can be served with macaroni. ¥ PORTER-HOUSE STEAK This steak is cut from the middle of the sirloin about two to three inches thick. It must be very tender. Butter and grill it a nice dark brown on each side, and leave it a little underdone in the centre. When cooked, dish it like a steak with some small braised onions and small potatoes, both sauted in butter. Put a very little demi-glaze over the steak, but no other gravy. Serve horse-radish, or horse-radish sauce with it. SPICED BEEF Take a good piece of aitch-bone of beef — rump. Prepare the following pickle, two gallons of water, five pounds of salt, one ounce saltpetre, half a pound of brown sugar, the darkest possible. Boil the water and allow it to cool and skim it. Pour the cold boiled water on to the salt and to make sure that the pickle is strong enough put into it a fresh egg. If the egg floats the pickle is all right, if it sinks you must add some more salt. In a little muslin bag you must put some mixed spice cloves. For the quantity of spice it depends upon the size of the piece of beef and upon the taste of the 113 THE DUDLEY RECIPES

The Dudley book of cookery and household recipes