A second Dudley book of cookery and other recipes

A/T AKE nice plump cutlets by taking the meat -D-L of two cutlets to one bone ; flatten them into a good shape. Place in pan over the fire a little clear butter or fat. When this is hot, put in the cutlets and allow them to fry quickly on both sides. Remove on to a plate and add to the liquor in the pan, two tablespoonfuls of brown sauce made from the trimmings or breast of the fawn — or any thick good gravy at hand. Let it reduce for a few minutes, and strain over the cutlets, which should be served on a border of mashed potatoes, very hot. Roedeer cutlets can be served in the same way. % VENISON STEAKS O TEAKS are cut from the loin end of the haunch, ^ as this is the most tender. They should be cut about one inch thick, leaving on them plenty of fat. Run a little salad oil over them and grill quickly a nice brown. The length of time they require for grilling depends upon whether they are preferred juicy or much cooked. Place on dish which has been made hot, and pour over them a little half glaze, a little chopped parsley and lemon juice and season with salt and pepper. Serve with them some fried onions (and mushrooms, if any at hand), also a little currant jelly in a boat. VENISON CUTLETS A LA MINUTE T 1 1AKE a neck of tender venison, trim some cutlets, leaving the fat neatly trimmed on the cutlet bone. Place on the fire some clear butter, and allow it to get hot. Fry each cutlet quickly in this a nice brown colour. Remove on to a dish, and add to the pan in which they were cooked, two tablespoonfuls of rich brown sauce (made from vension or other meat). Allow this to boil. Dish the cutlets on a border of mashed potato, and pour the sauce over before serving. Serve with currant jelly in a boat. % TO MARINADE VENISON CUTLETS U>REPARE the cutlets as above, and, after trimming and previous to cooking, lay for five or six hours upon them the following marinade : — One minced carrot, one onion, one clove of garlic, a little parsley, thyme, pepper and salt wetted with a little salad oil. Place this mixture upon the cutlets, and, when ready for use, free them from the vegetables and moisture and cook them as in above recipe. VENISON CUTLETS WITH CHESTNUT PUREE XjpOUR to six venison cutlets, one and a half ounces of butter, one egg, breadcrumbs, chestnut puree, half-glaze sauce and seasoning. Pare the cutlets neatly, flatten and trim again ; season them with pepper and salt ; beat up the egg ; dip each cutlet in egg and cover with breadcrumbs. Melt the butter in a saute pan ; when hot, put in the cutlets and fry each side a nice brown colour ; take up, drain and dish up in a circle on a small bed of mashed potatoes. Fill the centre with chestnut puree ; pour a little demiglaze or other thin brown sauce round the base of the dish, and serve. Chestnut Puree is made as follows : — Boil a pound of large chestnuts for twenty minutes ; remove shell and pell (the brown skin); boil again in a little stock and when quite tender rub through a fine wire sieve. Season with salt and pepper and moisten with a very little brown sauce, tomato sauce or rich stock. % VENISON CUTLETS POLONAISE