Berridge House recipe book

Method. — Wipe the meat and cut into rounds about half an inch thick. Dip in a mixture of yolk of egg, dissolved butter, parsley, seasoning and lemon rind. Dip in crumbs, then coat with egg and crumb. Fry in a Saute pan. Roll up the rashers, cook. Serve the cutlets on a ring of mashed potato, put a roll of bacon on each cutlet. Put peas or some suitable vegetable in the centre, and pour the sauce round. Garnish with bacon. N.B. — Instead of above coating, egg and crumbs, to which seasoning (chopped parsley and grated lemon rind) have been added, maybe used. Fried Sweetbread Sweetbread, onion stuck with clove, seasoned flour, egg and breadcrumb. Method. — Blanch the sweetbread, then stew in stock until tender with the onion. Press it. Dip in seasoned flour, coat with egg and crumb. Fry, in deep fat, a golden brown. Serve on a fancy paper garnished with fried parsley. LESSON XIII Fricassee of Chicken »• Cooked chicken, pint of water, i onion, | pint of milk, small piece of carrot, 6 peppercorns, bunch of herbs, 2 strips lemon rind. 1 tablespoonful of cream, Method. — Cut the chicken into joints. Remove skin. Put the bones and skin into a pan with the water, milk, vegetables and seasoning. Make a sauce with the following ingredients : — 1 1 oz. butter, f- pint of stock in which i| oz. flour, the chicken has been cooked, seasoning. Cook well. Add joints of chicken and heat through. Dish chicken in a pile. Add the cream and lemon-juice to the sauce. Strain over. Garnish with croutons of fried bread, parsley, and red pepper. Durham Cutlets i oz. butter, i oz. Hour, i gill stock or milk, salt and pepper, egg and crumbs, l lb. cooked meat, i tablespoonful of breadcrumbs, i teaspoonful of ketchup, macaroni. Method. — Make panada with butter, flour and stock, add chopped meat (freed from fat and gristle), crumbs and seasoning. Spread on a plate to become firm. Divide into seven or eight. Roll into balls, then form into cutlets, egg and crumb. Fry in hot fat. Fry a small piece of macaroni (one and a half inch long) for each cutlet. Make a hole with a skewer and insert it into end of each cutlet. Dish in a circle and garnish with fried parsley. Serve with brown or tomato sauce. Croquettes. | lb. cold meat, i oz. butter, i oz. flour, i gill stock, \ teaspoonful of ketchup, 2 tablespoonsful of breadcrumbs, ^ teaspoonful chopped parsley, pepper and salt. Method. — Make as for Durham Cutlets, but shape into cork shapes. Egg, crumb, and fry in hot fat. Drain and garnish with fried parsley. Rissoles 3 oz. short pastry, 2 oz. cold meat, \ oz. butter, seasoning, l oz. flour, egg and crumbs. \ gill of stock, Method. — Make sauce, add chopped meat and seasonings. Spread on a plate till cold 8o pastry out very thinly. Cut in rounds. Place a teaspoonful of mixture on each. Wet edges and fold over. Press together egg crumb and fry. Garnish with fried parsley. LESSON XIV Veal and Ham Pie 1 lb. fillet of veal, salt and pepper, 2 oz. ham or bacon, grated lemon rind, i hard-boiled egg, white stock. a little ground mace,