The exhibition cookery book

pan, and fry the onions until of a golden colour. Put them in a small stew-pan with sufficient brown sauce to keep moist, and allow to simmer gently for about twenty minutes. Dredge the prepared fillets with a little flour, and fry in butter in a frying-pan. Dip the onion rings into flour, then into white of egg, and again into flour, place them in a frying basket, and fry a golden colour. Dish up the fillets, and put a spoonful of stewed onions on the centre of each. Ornament round the fillets with fried onion rings. Sauce over the fillets with demi-glace sauce, sprinkle Avith a few drops of meat glaze, and serve. 63. STUFFED SHOULDER OF MUTTON. ] small slioulder of mutton 1 teaspoonful chopped savoury herbs Salt and pepper 1 egg J small onion, finely chopped 1 dessert spoonful chopped parsley 1 ozs. streaky bacon, cut up very small Fat for baking Bread-crumbs Trim the joint, removing any superfluous fat, etc., remove the bone and lay the joint on the table, spread it out, and season with salt and pepper. Sprinkle some of the herbs, parsley, and onion over the meat, place a layer of chopped bacon on the seasoning, and put the remainder of seasoning over the bacon. Roll up the meat, fasten it securely with string or with skewe/s, then put it on a baking-tin or flat braising-pan containing about 2 ozs. of dripping or butter. Cover with greased paper, and bake in a moderate oven for about one and a half hours. Baste frequently. Now remove the paper, brush over the joint with egg, and cover with breadcrumbs; put it again in the oven (quick heat) for another 20 or 30 minutes. according to the size of the joint. Keep it carefully basted during the whole process of cooking. When done, draw out the string or skewers, place the joint on a hot dish, and serve it with a nicely flavoured thin brown gravy. 64. MUTTON CUTLETS A LA BRETONNE. Trim and pare the cutlets neatly, fry them in a sautepan with the butter, turn them frequently to brown both sides ; take up, drain, and keep hot. Mince the onions (peeled) and fry them 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, heap up in the centre of the dish, dress the cutlets round the puree, and serve with rich brown sauce. 65. 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 breadcrumbs with an ounce of finely chopped lean ham ; dip the cutlets in beaten egg, and cover with breadcrumbs. Melt about two ounces of butter in a saute -pan, and cook the cutlets to a nice golden brown. Take them up, drain, and dish up in the form of a border on a 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. 5 or 6 cutlets cut from the best end of a neck of mutton Brown sauce 2 small onions 2 ozs. butter Salt and pepper pint of weii-cooked haricot beans 66. CHICKEN QUENELLES. 1 fowl, weighing about 3 lbs. 2 ozs. flo\ir 2 eggs Seasoning 1 07.. butter