The handy dictionary of cookery

Place two well-beaten eggs in a bowl, with a tablespoonful of sugar, a little grated nutmeg; pour over them three-quarters of a pint of boiling milk ; the bowl should then be put. over a pan of boiling wafer and whisked till it is thick. Cutlets a la Reform. Take some nice-shaped cutlets from the back ribs ; scrape the bone quite clean about one inch from the top, and trim off all the fat ; toss each one in a beaten egg, with a little pepper and salt in it, then in a sheet of paper containing bread crumbs. Put two ounces of butter into a saucepan ; when the smoke rises from it, put in the cutlets and fry them a nice golden colour, seven to ten minutes, according to thickness. Keep them hot while you prepare the chips. Cut some white turnips and the red part of a carrot in thin strips j boil them separately. Fry some thin strips of ham the same size as the vegetables. Place these in the centre of the dish, and the cutlets, with frills in the top of bone, neatly round the reform chips : then pour round the following sauce : — Put into a stewpan two ounces of butter, one ounce of lean ham, finely cut up, with a small piece of turnip, carrot, onion, celery ; a bay leaf, a sprig of parsley, thyme, a blade of mace, twenty peppercorns, a wineglass of vinegar, half a wineglass of ketchup, Harvey’s sauce, one teaspoonful of anchovy sauce, one pint of brown stock, three teaspoonfuls of red currant jelly. Boil these altogether five minutes, strain round the cutlets, and serve hot. Cutlets a la Soubise. Take some cutlets from the back ribs ; trim neatly ; remove all the fat ; scrape the bone an inch from the end quite clean ; form them into a neat shape. Fry them a nice E brown on both sides, seven to ten minutes, in one ounce of butter ; remove them from the pan ; keep them hot while you prepare the gravy. Put into the pan in which the cutlets have been fried one ounce of flour, two tablespoonfuls of ketchup j next add half a pint of stock, a little pepper and salt ; stir to boiling ; simmer twenty minutes to reduce the gravy. This gravy should be poured round the cutlets, and the soubise sauce put in the centre. To prepare the soubise sauce take four onions prepared and sliced. Put them into a stewpan with one ounce of butter, pepper, and salt to taste ; a little nutmeg ; place them by the side of the fire to sweat (not brown). When they are ’ steamed soft, add one mealy potato or two mashed up and half a pint of milk ; stir a quarter of an hour over the fire, then pass through a hair sieve j return the pulp to the saucepan, allow it to heat, then place it in one solid lump in the centre of the dish, and the cutlets neatly round with frills on the tips of bones. Cutlets of Foie Gras. • \ Take some mutton cutlets ; trim them neatly, leaving the bone quite clean about an inch from the top ; beat the lower part to form a nice shape ; fry them on both sides ; allow them to get cold ; then cover them carefully with the foie gras mixture. (See p. 76.) Dish them on a bed of green peas, put a cutlet paper on the bones, and ornament with chopped aspic jelly. Serve cold. Xiote. — This dish may be served hot with brown gravy instead of aspic jelly. Dough Nuts.