Domestic cookery

Saw off the chine bone and divide the meat into cutlets, leaving a bone to each cutlet ; bare the top end of the bone about 1 inch down, pare ofi" the fat and beat the cutlets, put them in shape again, paint over with egg and roll in bread crumbs seasoned with salt and pepper ; put in a basket, and fry in smoking-hot fat 7 to 8 minutes, drain on soft paper ; dish in a ring, with tomato sauce (page 116) poured in the centre, not over, or the sauce may be served in a separate tureen. No. 78. MUTTON CUTLETS a la Soubise. 6 or 8 cutlets 6 small onions 1 medium potato 1 pint of good white stock 1 oz. flour 1 oz. butter 1 teaspoonful white peppercorns 1 small teaspoonful salt ^ pint of cream Dissolve the butter and the flour but do not brown them, add gradually the stock, and when boiling add the cutlets, which should be prepared by sawing off the chine bone, dividing and leaving a bone 4½ inches long to each, which should be bared at the top 1 inch ; add the onions, which must first be peeled and blanched by putting them into boiling water, also the potato, cut in slices, and the peppercorns and salt ; simmer slowly for three-quarters of an hour ; dish neatly round a dish, with a heap of asparagus or French beans in centre ; pass the sauce through a hair or tammy sieve, and strain round the cutlets. No. 79. MUTTON KIDNEYS a la Maitre d’Hotel. 4 sheep’s kidneys 1 oz. butter A little pepper and salt 2 tablespoonfuls of bread crumbs Skin the kidneys and cut them nearly through, lay them open and run a skewer through them ; dissolve the butter, roll each kidney in it, then cover with bread crumbs, grill them 7 to 8 minutes, repeatedly turning them ; when nicely brown remove the skewers and replace them with silver hatlet skewers ; dish neatly, and place a heap of maitre d’hotel butter (page 116) on each. No. 80. POTATO PIE. 2 lb. potatoes 1 lb. scraps of beef 2 teaspoonfuls salt 1 onion, good size 1 do. pepper Peel the potatoes and cut up into rough pieces, cut up meat and onions, season these well with the salt and pepper, mix them together thoroughly, heap in a pie dish, line the edge of the dish and cover and decorate with dripping pastry (page 85) ; bake 1^ hours in a moderate oven ; f lb. of flour will be sufficient for this pie. No. 81. PIGEON PIE. 2 pigeons 2 eggs, hard boiled 1 teaspoonful pepper 1 oz. butter 1 lb. beef steak 1 tablespoonful flour 1 teaspoonful salt 1 pint stock Draw, singe and wipe the pigeons ; cut each into four pieces, leaving a leg or wing in each piece, mix the flour, salt, and pepper together on a plate, and roll in it each piece of pigeon, then put in the under part of each piece of pigeon a small piece of butter ; cut up the beef in strips 2^ inches long and 1 inch wide, roll in the seasoned flour, put a small piece of fat in the centre of each, and roll up ; place this at the bottom of the pie dish, then lay the eggs on, cut in slices, then the pigeons, and 2 tablespoonfuls of water ; line the edges of pie dish ; cover and decorate with rough puff pastry (page 84) ; paint over with beaten egg, bake 2 hours. The oven should be hot at first, then allowed to cool. When done, add ^ pint of very good seasoned stock, and decorate the top of pie with the feet of the pigeons, which should be scalded and skinned. No. 82. RABBIT (Roast).