Cookery

away with the surplus length. Nothing is so objectionable as a badly “ dressed” chop or cutlet, whatever it may be called. Cut off the meat, etc., leaving only the really edible part ; beat gently, press into shape so that they may all be of about the same size, and prepare them according to taste, either plainly grilled, or fried in breadcrumbs served with tomato sauce, or with a sauce piquante. Any kind of vegetable puree is eminently suitable as an accompaniment. Tongues. — These make a good breakfast or supper dish. Soak them for two or three hours in cold water, changing it in the interval if necessary, then scald them in boiling water, until the skin can be removed ; after this has been done split them lengthwise without cutting them in two; serve them thus hot, with a sauce piquante. Or keep them hot and make the following gravy : Put into a saucepan a small piece of butter with two tablespoonfuls of flour ; when well coloured add a little stock, two onions, two small carrots, salt, pepper, mace, and a little white wine. Put the tongues into this sauce, cover the saucepan, and let them simmer for at least two hours and a half, gradually adding a little stock to keep the sauce to the right consistency; serve very hot, with a sprinkling of finely-chopped parsley. Curry. — Put into a saucepan some onions sliced, in fairly large quantity, two or three apples, also sliced, with some fat, carrots, turnips, salt, pepper, etc. ; fry till quite brown; if the meat has not already been cookr d, put it into the saucepan cut in suitable pieces; cover with either stock or water, and thicken with flour and curry powder in equal quantity (the latter according to desire) ; these two ingredients should be mixed into a paste with a little stock; when the meat is done, draw the saucepan aside, put the rice in cold water, and boil for about twenty minutes ; strain it, arrange the rice all around the dish, and put the meat in the middle. If the curry is made from cold remains, they should, of course, only be put in in time to become thoroughly heated. CHAPTER X. This animal yields very line and useful joints, but its meat is certainly less generally wholesome than the foregoing. Continental butchers cut it in a manner which makes it much more profitable, and which enables a cook to use much of the fat for preserving for kitchen use. The chops, too, are then available as a matter of course, thus providing another dish for emergencies ; they are easily prepared and excellent eating. More perhaps than any other this meat must be thoroughly well cooked, therefore braising and roasting suit it, whilst some parts of the animal are absolutely invaluable for stews. The part near the knuckle bone when cut into suitable pieces, and freed from skin and gristle, is perhaps the most tasty part, and is one of the most economical, too. Of course, the bone makes excellent soup and stock. Always put plenty of onions, carrots, turnips, spice, and two or three potatoes in such a stew, and allow it to cook very slowly for a long time — the result will be delicious. Any part of the fleshy cuts without much fat (whether it really corresponds to the French equivalent or not) will do for a J'rkandeaii, almost the best veal joint served on foreign tables ; this can be