The paper-bag cookery manual

Cut about one and a half pounds of lean mutton (shoulder or leg) into slices about three inches long, season with pepper and salt, and besprinkle one side with chopped capers and parsley, then roll up with a small piece of sheep’s kidney and fasten on skewers ; brush over with oiled butter, and enclose them in a greased paper-bag, fasten securely, and put on a grid shelf or trivet in a hot oven ; cook for about 35 minutes. Open the paper-bag, take out the meat, remove the skewers, and dish up the meat rolls neatly on a hot dish. Serve with piquante sauce, and with potato puree as an accompaniment. Veal Cutlets. Procure about four or five veal cutlets from the best end of the neck of veal. Flatten with a cutlet bat, then trim the sides neatly and scrape the bones clean, season each with salt and pepper. Melt about half an ounce of butter, and add to it about a tea- spoonful of finely chopped parsley, one small peeled and finely chopped shallot, and a little lemon juice. Brush over each side of the cutlets with this, then place them side by side into a thickly buttered paper-bag, fold in and fasten the ends, then put the bag on a grid shelf or trivet and cook in a hot oven from 18 to 20 minutes. Slit open the bag, and arrange the cutlets neatly on a hot dish, garnish with parsley and quarters of lemon, and serve with a sharp tomato or piquante sauce. Note. — If liked, a few finely cut slices of streaky bacon can be cooked at the same time as the cutlets. These can be placed on top of the cutlets, or may be cooked in a separate bag. Veal Steak with Mushrooms. Procure a thick fillet or steak cut from the leg-part of veal and flatten with a bat. Brush over both sides with the cut side of a lemon, then season with salt and pepper. Put a thinly cut slice of gammon on top, then place into a well buttered grease-proof paper-bag, fold over the end and fasten with clips. Place in a very hot oven on a grid shelf or trivet and cook quickly for the first 5 or 6 minutes, allowing altogether from 12 to 15 minutes, according to the thickness of the meat. To serve, slit open the paper-bag and carefully take out the steak, place on a hot dish together with the slice of gammon. Round the dish range neatly some broiled cup mushrooms, or baked tomatoes, and send to table hot. This dish is particularly nice if served with kidney potatoes. Veal Olives with Tomato Sauce. Cut into rather thin slices about 1| lbs. of lean veal (loin, neck, or cushion part). Shape them into ovals and flatten out the ends by means of a cutlet bat, chop the meat trimmings very finely together with 2 ozs. of cooked ham and a few preserved mushrooms. Mix this with a tea-spoonful of chopped parsley, 1 oz. of soft bread crumbs, and moisten with a beaten egg, season with salt and pepper, and stir well. Spread one side of the veal slices with a layer of this mixture and roll up each, tie with a piece of very thin string or twine, and place them in a well buttered paperbag, previously lined with thinly cut slices of bacon, a sliced carrot and onion (the latter may, if liked, be previously fried with a little butter). Lastly, add about a gill of stock, half a gill of well reduced tomato sauce, and a small glass of claret or sherry.