Entrees made easy

and fasten with a skewer ; this skewer is taken out before serving. Sometimes the bones are removed from the cutlet proper, when they, too, are served as noisettes. Never on any account order ready trimmed chops or cutlets from the butcher. This is a most extravagant course ; instead order the whole loin or neck, as the scrag end answers admirably for haricot, Irish stew, hot-pot, Scotch broth, etc. Lamb cutlets are treated in exactly the same way as mutton cutlets. Veal cutlets and noisettes are usually cut from the fillet of veal, and should not be larger than a five-shilling piece, though the best end of the neck can be used just as with mutton. Fillets of beef, properly speaking, are cut from the “ fillet ” or undercut of the sirloin, but in practice rump steak or even ordinary steak, if it is really tender, is often used, and cut into the desired shape, when they are served as fillets a la so-and-so, grenadins, tournedos, or even noisettes. Fillets of chicken or game are obtained by removing the whole of the breast on each side of the breast bone, cutting the flesh thus obtained into neat pieces as uniform in size as possible, but for ordinary occasions the flesh from any part may be trimmed neatly, and served as fillets. Nowadays, too, fillets of chicken can be obtained in bottles. Hare and rabbit fillets are cut from the flesh running on either side of the backbone. Pork cutlets are obtained from the best end of the neck, trimmed neatly, with a margin of about | an inch of fat all round. Fillets or Cutlets, to Lard. Cut some strips of fat bacon of a size to fit into the large end of the larding needle ; push the point of the needle into the meat (holding the other end firmly), about 1 inch deep, and bring out the point about 2 inches away, draw it through, leaving a piece of bacon at each end, take the next piece through about 1 inch apart, and so on. Trim the ends of the bacon evenly. Cutlets Saut6s (Hot). Have ready a well-buttered saute or frying pan, lay the cutlets in this, taking care not to let them touch one another, pour a little wine or stock over them, season with pepper and salt, cover with a buttered paper, place the pan on a clear fire, turn occasionally. They may be cooked in a buttered tin in the oven, but in this case they require more stock, should be covered with a buttered paper, and great care must be taken to prevent their being dried up. Stewed Cutlets (Hot). Grease a pan well, and line it with sliced vegetables, a small slice of ham, or bacon, and pepper and salt to taste. Lay the cutlets in this, and let them fry for a minute or so until the vegetables begin to brown ; then pour in just enough stock to cover them, cover up the pan, and simmer slowly for about 1 hour. Serve with their own gravy strained, thickened, and freed from fat. Or they can be arranged on a pile of cooked carrot, and the gravy poured round them. Fried Cutlets (Hot). Egg and breadcrumb some cutlets, and fry in clarified fat for about 15 minutes. Let them drain, and serve on a hot dish on a border of mashed potato, tomato, French beans, or in fact anything you please. Cutlets en Papillotes (Hot).