Plain cookery recipes

Wipe the steak with a damp cloth and trim it. Beat with i cutlet bat or with an iron spoon. Have a clear red fire, and make the grill hot. Rub the bars of the grill well with a little suet, place the steak on the grill, and after three or four minutes turn it. Cook altogether from ten to fifteen minutes, according to the thickness of the meat, and turn frequently while it is cooking. Lift the steak with the tongs on to a hot dish, garnish with small rounds of maitre d’hotel butter, and serve potato chips round. Mattre d’Hotel Butter. Half an ounce butter. One dessertspoonful chopped parsley. A few grains of cayenne pepper. Few drops lemon juice. Mix all these ingredients together on a plate. Spread the butter into a neat pat, put in a cool place until nice and firm, then cut out rounds and use as directed, To Grill a Chop. Choose a leg or loin chop, trim well, remove the skin, and scrape the loin bone clean. Grill as for steak, allowing from ten to fifteen minutes. Serve with maitre d’hotel butter and chips. Curried Veal. One pound veal fillet. Small onion. Small apple. One ounce butter. Half an ounce curry powder. Half an ounce rice flour. Quarter of a teaspoonful curry paste. About half a pint of lightcoloured stock. Salt. Few drops lemon juice. Cut the veal in small pieces, and remove any skin. Chop the apple and onion finely. Melt the butter in a stewpan, and fry the meat lightly. Lift out on to a plate. Fry the onion for a few seconds; add the apple, flour, curry powder, and mix well together. Add the stock gradually, and a pinch of salt. Bring to the boil, and skim well ; then add the lemon juice and curry paste. Return the meat to the sauce and simmer one and a half hours, skimming and stirring frequently. Serve on a hot dish, and serve with it well-boiled Patna rice. Note. — A very good curry may be made from cold meat. Make the curry sauce as above, and simmer about forty minutes. Free the meat from skin and fat, and cut in neat pieces, and reheat in the sauce. Mutton Cutlets. One and a half pounds backribs of mutton. One beaten egg. Two tablespoonfuls clarified fat. Some well-dried bread crumbs. Choose small, well-hung mutton. Remove the chine bone, and saw the rib bones even in length about three inches. Trim the cutlets, leaving a small rim of fat round the eye of the cutlet. Scrape the inside of the cutlet bones free from skin and fat, and leave the end of the bone clear for a cutlet frill. Brush the cutlet over with beaten egg, toss in the bread crumbs, remove any crumbs from the cutlet bones, and press well into shape. Make the dripping smoking hot in a frying-pan, place the cutlets in the fat, and fry to a golden brown on one side. Turn the cutlet over and fry quickly until brown on that side. Reduce the heat, and allow the cutlets to cook from seven to ten minutes. Drain well on paper, and then arrange the cutlets in a circle on a small border of mashed potatoes, and pour round them some brown or tomato sauce, and serve some seasonable vegetable in the centre. Put a cutlet frill, if desired, on each cutlet, and serve. Potato Border. One quarter- pound cooked, sieved potatoes. One quarter-ounce butter. A little yolk of egg or milk to bind. Pepper and salt.