Berridge House recipe book

saucepan with the onion and water to barely cover. Bring to the boil. Then add turnip cut up into dice. The washed rice should be added half an hour before serving. Simmer till cooked. Serve the veal in the centre of a hot dish, with the rice as a border. Coat with parsley sauce made with half milk and half liquor in which the veal cooked. Garnish with cut lemon and rolls of bacon (grilled). Calf's Head few rashers of bacon, i small carrot, i small turnip, i onion, bay leaf. Method. — Wash the head and remove the brain and tongue. Blanch the head. Put into pan and cover with cold water. Add carrot, turnip, onion, bay leaf, and the tongue. Boil gently until tender, removing scum as it rises. Boil the brain in muslin. Cut the bacon into dice and fry. Remove the meat from the bones without breaking the skin. Serve coated with parsley sauce. Garnish with chopped brain, bacon, quarters of lemon, and sliced tongue. | calf’s head, 2 oz. butter, 2 oz. flour, \ pint of liquor, pint of milk, LESSON XI Roast Saddle of Mutton Wipe meat carefully, and roast, basting frequently. Serve on a hot dish with some gravy round, and hand red currant jelly. 7 6 Sirloin of Beef Roast, basting frequently. Serve with grated horseradish, and horseradish sauce. Forequarter of Lamb Roast, basting carefully, first being sure that it is properly jointed. When cooked, loosen the shoulder from the rest of the joint, put under it a lump of butter (about i oz.), squeeze in some lemon juice and sprinkle on a little cayenne pepper. Serve with gravy and mint sauce, and have a second hot dish ready on which to put the shoulder. Stuffed and Rolled Mutton Half shoulder of mutton (blade end) or breast. Remove bone and brush where bone was removed with egg. Fill up space with forcemeat and fasten securely into a neat roll with string. Roast, allowing twenty minutes per lb., and twenty minutes over. Pour thickened gravy round and garnish with baked tomatoes or green vegetables. Forcemeat 2 oz. breadcrumbs, i teaspoonful of chopped i oz. suet (chopped), parsley, salt and pepper, egg to bind. I teaspoonful of thyme, Mix all together and bind with egg. Note. — All fat must be removed from gravy, and a drop of browning added if required. LESSON XII Mutton Cutlets i best end of neck, vegetables for centre, egg and breadcrumbs, good brown or tomato seasoning, sauce, potato border, Method. — Wipe the meat and chine carefully, chop the ends, cut into cutlets, and trim off the outside fat. Clear the bone an inch below the eye. Bat with a cutlet bat, or the end of a palette-knife. Trim. Scrape the bone. Dip in seasoned flour. Coat with egg and crumbs. Fry in a Saute pan. Dish on a border of mashed potatoes. Put peas or any suitable vegetable in the centre and pour sauce round. A small frill should be put on each cutlet bone. Veal Cutlets | lb. veal cutlet, i oz. butter, i dessertspoonful of chopped parsley, egg and breadcrumbs, vegetables for garnish, little grated lemon rind, i yolk egg, seasoning, rashers of bacon, brown or tomato sauce.