The "Queen" cookery books: Entrees

being very careful not to use a fork in the process, for if the meat is pricked all the juice will run out, and the cutlet will become like leather. If you have not proper cutlet tongs use two spoons, or stick the fork into the fat if any be left on. When ready to serve, the cutlets will be a dainty brown, with darker stripes showing the mark of the grid bars, and when cut they will be a nice pinky-red inside and full of juice. To saute them, have a well buttered saute pan, lay the cutlets in carefully, not overlapping or even touching, sprinkle them with a few drops of wine, glaze, and a sprinkle of pepper, and cover them with buttered paper ; then let them cook over a clear fire, turning them once or twice in the process. These are often put into the oven and allowed to cook quietly in there, but care must be taken not to let them dry up. Cutlets can also be stewed if a well-buttered pan is lined with sliced vegetables, a slice of ham, a bunch of herbs, and seasoning to taste; the cutlets are laid’ in on the top of this, the pan being covered down, and the whole is allowed to fry for a minute or two till the vegetables, &c., begin to colour a little ; a little stock is then poured in, a buttered paper laid over all, and the pan covered ; directly the stock is brought to the boil the pan is drawn to the side of the fire and the whole allowed to simmer (not to boil !), quietly and steadily, for an hour or so, after which they are lifted out and either put between two plates, on the top of which a weight is placed, to press them evenly (stewed cutlets are mostly used for chaufroix) or else dished with either their own gravy strained and freed from fat, witli any vegetable garnish you .please, or with any sauce and puree most suitable in the cook’s eyes. A very dainty way of broiling cutlets is en papilottes — i.e., the trimmed cutlet is covered on both sides with any nice farce, such as -sieved pate de foie gras, a thick Villeroi sauce, or a ; puree of onions, mushrooms, &c., as you choose. IHeart-shaped pieces of white paper are then oiled, i the cutlets laid in, the paper folded over and tightly i twisted up at the edges, and the whole are broiled M over a clear, bright fire for eight or ten minutes, and served as they are in their cases. If at any time a cutlet has to be cooked for an invalid, the following method, though distinctly costly, may be recommended : Cut three cutlets, , t wo rather thinner than the third, which latter must I nicely trimmed ; tie the three together , and broil im over a clear, sharp fire till the outsides of the o outer cutlets are quite burnt, then lift them off, Darate them, and the centre cutlet will be found so cooked to perfection, and if served at once, th a carefully boiled and very floury potato previously rubbed to snow through a clean sieve, it difficult to suggest a nicer little dish for a ivalescent. One point more regarding cutlets. Broad mutton is almost invariably marinaded Core been served as cutlets, noisettes, &c., and the ison is not far to seek. Such treatment would, wever, be, with one exception, profanity for our inty Welsh or juicy South Down mutton ; but r coarser (and, low be it whispered ! frozen) itton it is an excellent plan. The usual marinade