The new century cookery book

Bone the meat, pare off all the fat, cut into quarter-inch-thick slices, flatten each a little, trim, and lard with strips of fat bacon. Prepare the vegetables, cut carrot, turnip, and onion into slices, and put in a saute-pan with the butter and bouquet ; season and broil a few minutes over a quick fire, put in the larded fillets, let brown slightly on both sides ; drain off the fat, add half a pint of sauce and a glass of port wine, cover and cook slowly in the oven for twenty minutes ; take up the fillets, drain and dish up in a row on a small border of mashed potatoes or puree of peas. Free the sauce from its fat, strain into a small stewpan, add the remainder of Espagnole, boil up and moisten the stuffed onions, previously prepared, with this sauce. Dress the latter with the green peas in alternate rows round, the base of the dish. Sauce over a little, and serve the remainder of the sauce in a sauce-boat. 712. Côtelettes de Mouton à la Bretonne. — 6 cutlets cut from the best end of a neck of mutton, 2 small onions, ^ pint well cooked haricot beans, 2 oz. butter, salt and pepper , brown sauce. Trim and pare the cutlets neatly, fry them in a saute-pan with the butter, turn them frequently .to brown both sides, take up, strain, and keep hot. Mince the onions (peeled), and fry these a golden colour in the butter left from the cutlets ; pour off some of the butter and put in the haricot beans, cook these together for about ten minutes, stir frequently, season with pepper and salt, moisten with a little brown sauce, and rub through a wire sieve. Re-heat, keep up in the centre of a dish, dress the cutlets round the puree, and serve with some rich brown sauce. 713. Côtelettes de Mouton à la Byron.— Cut, trim, and flatten six or more large mutton cutlets, insert in equal proportion with a larding needle, across the lean part, some strips of raw ham and larding bacon. Put the cutlets in a stewpan with the trimming (but no fat), a small sliced carrot, half an onion stuck with a clove, and a slice of parsley root or celery. Add a quart of mutton stock, season with pepper and salt, and allow to cook slowly for about an ENTREES CH ANDES DE VI ANDES {HOT MEAT DISHES) 275 hour. When done drain the cutlets, press them between two boards, and let them cool. Add a gill of Espagnole sauce (No. 236), to the fond, reduce well, and strain. Add a dessertspoonful of finely chopped parsley and three tarragon-leaves to the sauce, immerse the cutlets in this, and let cool again. Dip in beaten egg and milk, roll in bread-crumbs, and fry in hot fat or butter. Drain on a cloth, dish up in a circle. Have ready a ragout of sheeps’ kidneys, fill the centre with same, put a few warm green peas on top, fasten paper frills on the bones, and serve. 714. Côtelettes de Mouton aux Petits Pois (Mutton Cutlets with Green Peas).— Cut a best end of neck of mutton into cutlets ; trim, flatten, and pare them. Season with pepper and salt, mix a plateful of bread-crumbs with an ounce of finely-chopped lean ham ; dip the cutlets in beaten egg, and cover with bread-crumbs. Melt about two ounces of butter in a saute-pan, and cook the cutlets to a nice golden brown. Take them up, drain them, and dish up in the form of a border on small bed of mashed potatoes and peas. Fill the centre with cooked green peas, pour a little gravy or sauce round the base of the dish, and serve.