Wash the rice ; blanch it in slightly salted water ; drain and cook till tender with a little stock and the game sauce ; season with pepper and salt. Put the rice in a buttered plain-border mould ; pack tightly and turn out on to a hot dish. Chop the mushrooms finely and put with the chicken. Add a few drops of lemon juice and cook a few minutes longer. Dish up the chicken in the centre of the rice ; add the sauce, and serve very hot. 112 BANQUET ON THE CORONATION DAY OF THE ROMAN EMPEROR, FEB. 12, 1742 at the Romer Saal — Frankfort on the Main. 55 HOT MEAT DISHES XI3 Oh, the roast beef of England, And old England’s roast beef ! H. FIELDING, “ THE GRUB STREET OPERA,” III, ii A Yorkshire squire, and epicure well known , Set forth to spend his winter months in town. But heard the dev’lish price of beef and pork. Stopp’d short at Highgate and return’d to York . MARTIAL iii (R. GRAVES) % DINNER Chops and tomato sauce. Yours, Pickwick. Chops ! Gracious Heavens ! and tomato sauce ! Gentlemen ! is the happiness of a sensitive and confiding female to be trifled away by such shallow artifices as these ? DICKENS, “ PICKWICK PAPERS” r# A joint of mutton, and any pretty little Tiny kickshaws, tell William cook. SHAKESPEARE, “ HENRY IV,” 2, V, i r* This dish of meat is too good for any but anglers, or very honest men. IZAAK WALTON, “ THE COMPLEAT ANGLER ” r4 A dinner lubricates business. boswell A friendly swarry consisting of a boiled leg of mutton and the usual trimmings . DICKENS, “ PICKWICK PAPERS ” * HOSPITALITY OF THE YEOMANRY Some hold when Hospitality died in England she gave her last groan among the Yeomen of Kent , and still at our Yeomen's tables , you shall have as many joints as dishes . No meat disguised with strange sauces ; no straggling joynt of a sheep in the midst of a pasture of grasse , beset with salads on every side ; but more solid substantial food : no servitors ( more nimble with their hands , than the guests with their teeth) take away meat , before stomachs are taken away. Here you have that which in itself is good , made better by the store of it, and best by the welcome to it. fuller Dry bread at home is better than roast meat abroad. The banquet waits our presence , festal joy Laughs at the mantling goblet and the night Illumin'd by the taper's dazzling beam Reveals departed day. BROWNE BARBAROSSA % Let me not stay a jot for dinner ; go. Get it ready. SHAKESPEARE, “ KING LEAR,” I, iv FEASTS The latter end of a fray , and the beginning of a feast , Fits a dull fighter , and a keen guest . SHAKESPEARE, “ HENRY IV,” 1, IV, ii 116 55 HOT MEAT DISHES MUTTON CUTLETS REFORM TRIM six mutton cutlets, taking two cutlets to one bone ; flatten with cutlet bat ; dip them in melted butter and roll them in breadcrumbs combined with very finely chopped ham, in the proportion of a third of the weight of the bread- crumbs ; then cook them gently in clarified butter. Dish them lengthways on a hot dish and send the following sauce to table with them in a sauce- boat. Take a small saucepan and mix therein three tablespoonfuls of half-glaze and the same quantity of Poivrade sauce and one small teaspoonful of red-currant jelly ; add one small teaspoonful of each of the following garnishes, cut into short julienne, to the sauce, some hard-boiled white of egg, some very red smoked tongue, gherkins, truffles and mushrooms✪ Mutton Cutlets Reform.

AI-modernized reading of the original text

Wash the rice ; blanch it in slightly salted water ; drain and cook till tender with a little stock and the game sauce ; season with pepper and salt. Put the rice in a buttered plain-border mould ; pack tightly and turn out on to a hot dish. Chop the mushrooms finely and put with the chicken. Add a few drops of lemon juice and cook a few minutes longer. Dish up the chicken in the centre of the rice ; add the sauce, and serve very hot. BANQUET ON THE CORONATION DAY OF THE ROMAN EMPEROR, FEB. 12, 1742 at the Romer Saal — Frankfort on the Main. Oh, the roast beef of England, And old England’s roast beef ! H. FIELDING, “ THE GRUB STREET OPERA,” III, ii A Yorkshire squire, and epicure well known , Set forth to spend his winter months in town. But heard the dev’lish price of beef and pork. Stopp’d short at Highgate and return’d to York . MARTIAL iii (R. GRAVES) % DINNER Chops and tomato sauce. Yours, Pickwick. Chops ! Gracious Heavens ! and tomato sauce ! Gentlemen ! is the happiness of a sensitive and confiding female to be trifled away by such shallow artifices as these ? DICKENS, “ PICKWICK PAPERS” r# A joint of mutton, and any pretty little Tiny kickshaws, tell William cook. SHAKESPEARE, “ HENRY IV,” 2, V, i r* This dish of meat is too good for any but anglers, or very honest men. IZAAK WALTON, “ THE COMPLEAT ANGLER ” r4 A dinner lubricates business. boswell A friendly swarry consisting of a boiled leg of mutton and the usual trimmings . DICKENS, “ PICKWICK PAPERS ” * HOSPITALITY OF THE YEOMANRY Some hold when Hospitality died in England she gave her last groan among the Yeomen of Kent , and still at our Yeomen's tables , you shall have as many joints as dishes . No meat disguised with strange sauces ; no straggling joynt of a sheep in the midst of a pasture of grasse , beset with salads on every side ; but more solid substantial food : no servitors ( more nimble with their hands , than the guests with their teeth) take away meat , before stomachs are taken away. Here you have that which in itself is good , made better by the store of it, and best by the welcome to it. fuller Dry bread at home is better than roast meat abroad. The banquet waits our presence , festal joy Laughs at the mantling goblet and the night Illumin'd by the taper's dazzling beam Reveals departed day. BROWNE BARBAROSSA % Let me not stay a jot for dinner ; go. Get it ready. SHAKESPEARE, “ KING LEAR,” I, iv FEASTS The latter end of a fray , and the beginning of a feast , Fits a dull fighter , and a keen guest . SHAKESPEARE, “ HENRY IV,” 1, IV, ii MUTTON CUTLETS REFORM TRIM six mutton cutlets, taking two cutlets to one bone ; flatten with cutlet bat ; dip them in melted butter and roll them in breadcrumbs combined with very finely chopped ham, in the proportion of a third of the weight of the breadcrumbs ; then cook them gently in clarified butter. Dish them lengthways on a hot dish and send the following sauce to table with them in a sauceboat. Take a small saucepan and mix therein three tablespoonfuls of half-glaze and the same quantity of Poivrade sauce and one small teaspoonful of red-currant jelly ; add one small teaspoonful of each of the following garnishes, cut into short julienne, to the sauce, some hard-boiled white of egg, some very red smoked tongue, gherkins, truffles and mushrooms.

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Mutton Cutlets Reform

A second Dudley book of cookery and other recipes