A second Dudley book of cookery and other recipes

MAKE some tender neck cutlets and trim them neatly. Put one ounce of butter into a saute pan over a clear fire ; remove the scum as it rises ; place the cutlets in the fat and grill quickly for two or three seconds until both sides are nicely browned ; remove the cutlets and pour away the fat. Put into the saute pan two table- spoonfuls of rich brown sauce ; season as usual, and add a few drops of lemon juice. Serve this gravy in a sauceboat with the cutlets and some small fried potatoes in the centre of the dish. ‘S MIXED GRILL COOK some tender mutton cutlets a la Minute, and when done, lay them lengthwise down the centre of a flat meat dish. Arrange on each side neatly some freshly grilled kidneys, some grilled mushrooms and some grilled tomatoes. The number of each of the grills to be according to the number of persons for which the dish is intended. Some brown sauce can be served separately in a sauceboat, if wished. Plainly roasted saddle of mutton or lamb is also excellent seryed with a garnish of grilled kidneys, mushrooms and tomatoes. ■* RAGOUT OF MUTTON HEAT one ounce of butter in a stewpan. Have ready cut up into small pieces three Spanish onions, two carrots grated, two ounces of lean bacon, a piece of celery, thyme and parsley, and fry in the butter for a quarter of an hour. Then add two tablespoonfuls of flour and let it fry brown. Add half a pint of good brown stock and let it simmer gently for two hours. Then pass all through a hair sieve. Make a garnish of small round carrots, turnips, tongue and the whites of two hard-boiled eggs cut into thick julienne, also a few button onions. Braise the best end of neck of mutton, cut into cutlets and pour the ingredients over, leaving a little sauce to serve in a sauceboat. The cutlets should be arranged on a dish lengthways, laid one against the other, with the vegetables arranged round them. HASHED MUTTON SLICE some neat pieces from a cold leg or shoulder of mutton and place in a stewpan ; make a good gravy from the mutton bones and trimmings, adding any dark gravy that you might have over from the previous day’s roast. In another pan, work an ounce of butter into a large tablespoonful of flour ; allow to simmer for a few seconds. Add the gravy and one spoonful of Worcester sauce and one of Harvey ; strain through fine sieve over the slices of mutton, and add six or seven sliced gherkins. Allow the hash to become very hot in the stewpan, but do not boil it. This should be served with small squares of fried bread placed in the dish round the hash. ANOTHER WAY TO HASH MUTTON TAKE a shoulder of mutton and roast it, then slice it very thinly until there is nothing but bone. Then add to the meat some red wine, a large onion, some gravy, six anchovies, a handful of capers and a little thyme. Mince them well together, and put all these with the meat into a frying-pan over the fire until the mixture becomes very hot. Then take the yolks of eight or nine eggs and the juice of one lemon and add to the above, and stir well together over the fire, shaking the pan until it becomes very thick. Then broil the bone and lay it on the top of the meat when dished. % COTTAGE PIE OF MUTTON "1/T INCE into neat dice any kind of cold meat ;