The Pytchley book of refined cookery and bills of fare

Trim and cut six cutlets as above, give them a pat with a cutlet-bat to make them of uniform size, and fry in a saute pan a nice brown, about five minutes, turning them twice. Arrange round an entree dish, with a gill of Brown Sauce (No. 22) poured outside, and a pint of Fillets of Cucumber (No. 323) put in the centre. LAMB CUTLETS , PUREE OF MUSHROOMS. No. 207. Trim and fry and serve as above, only put half a pint of Puree of Mushrooms (No. 50) instead of Fillets of Cucumber, and omit the Brown Sauce (No. 22). LAMB CUTLETS , COLD , IN MINT JELLY. No. 208. Roast a neck of lamb, and let it get cold ; when cold cut therefrom six cutlets, mask the cutlets with Mint Jelly (No. 49), and serve carefully arranged in an entree dish, with cold Salad de Legumes (No. 351) in the centre. THE PYTCHLEY COOKERY BOOK. LAMB SWEETBREADS. No. 209. Trim six round lamb sweetbreads, soak them in water for two hours, scald them in boiling water with a little salt for two or three minutes, and put them on a plate, with another plate on top of them, to get cold ; fry them in an ounce of butter until coloured, take them out, and put them in a stewpan, with half a pint of clear Consomme (chicken is the best) made rather sweet, with a little chopped parsley and six button mushrooms ; let them stew for twenty minutes, add salt to taste, and serve with the sauce in an entree dish. LARKS A LA FRANCA IS E. No. 210. Pick and clean (leaving the livers in) six larks, cut off the heads, wing-bones, and feet just below the second joint, tie a piece of fat bacon over each, put them in a stewpan with a gill of Chicken Consomme, in which throw a dessert- spoonful of chopped parsley, three chopped chives, a tea- spoonful of white pounded sugar ; let them stew for fifteen minutes, add salt to taste, and serve with the sauce in which they have been stewed. LARKS AUX T RUFFES. No. 211. The same as the previous receipt, only add three chopped truffles instead of parsley and chives. BONED LARKS IN CASES— HOT AND IN ASPIC. No. 212. Bone as many larks as are required, fill with Farci Meat (No. 79), and roll each in some buttered paper and bake for ten minutes ; if hot, serve in cases with a table-spoonful of Fine Herbs Sauce (No. 35) poured over each. If to be used cold, glaze over and pour some Plspagnole Sauce (No. 34), mixed with Aspic Jelly (No. 8), equally propor- tioned over them, and serve cold. QUENELLE MEAT, ENTREES, ETC. 169 LEVERET CUTLETS. No. 213. Take the fillet, that is the meat on the back from a leveret full grown, cut it in fillets a quarter of an inch thick, fry them in a saute pan, in one ounce of butter, for three minutes ; arrange them round an entree dish and pour in the centre half a pint of Hare Sauce (No. 39). MUTTON CUTLETS , BROILED. No. 214. Cut six cutlets half an inch thick from a neck of mutton the same size, flatten with a cutlet-bat and broil before or over a clear fire for about six minutes, sprinkle with salt and smear with butter, arrange in a very hot entree dish and pour in centre half a pint of either Mush- room Sauce, White (No. 50) or Brown (No. 51), Chestnut Sauce (No. 27), Soubise, White (No. 56) or Brown (No. 57), Truffle Sauce (No. 75), Celery, White (No. 25), au Parmesan (No. 60), or with Nouilles (No. 370). MUTTON CUTLETS, EGGED , CRUMBED ADD FRIED. No. 215.