Domestic and economical cookery recipes

Saw off the chine bone, and (if the neck is cut in a manner that requires it) the end of the rib-bones. Cut the cutlets, giving a bone to each cutlet. If the appearance of the dish is not of great importance, the cutlets can be cut more economically by forming more cutlets out of two bones of the neck. In this manner two cutlets will have bones, while one will be without. Trim away the greater part of the fat, leaving only a very small piece round the lean part of each cutlet. Scrape the bones. Have ready some bread crumbs. Beat an egg on a plate, add a small saltspoonful of salt, and a pinch of pepper. Dip the cutlets into the egg and turn into the bread crumbs, which should lie on a piece of soft paper, so that they may be easily tossed over the cutlet. After taking up the cutlet from the crumbs, toss it lightly from one hand to the other, so that all loose bread crumbs may fall off. Heat the butter in a frying pan, or saute pan. When quite hot, lay in the cutlets and let them cook for about ten minutes, turning them carefully when the underside is brown. Serve round a centre of mashed potatoes, Brussels sprouts, green peas, or round a puree of haricot beans. Brown sauce (p. 90) or tomato sauce (p. 94) may be served round the cutlets. No. 121. MUTTON CUTLETS (a la Russe). INGREDIENTS. 14 lb. best end neck of mutton 4 lb. lard 1 egg Bread crumbs Mashed Potatoes Tinned Peas METHOD. Divide the mutton into cutlets, shape and trim neatly, 54 brush over with beaten egg, cover with bread crumbs. Make the lard hot in a frying-pan ; fry the cutlets brown ; place the mashed potatoes on a hot dish, stand the cutlets upon the potatoes ; warm the peas in one ounce of butter, with salt and pepper, place in the centre of cutlets. Serve with brown sauce poured round. No. 122. BEEF OLIVES. I NGRE1 1 lb. fillet of beef 2 ozs. bread crumbs 1 oz. suet (chopped) 1 dessertspoonful parsley (chopped) 4 teaspoonful thyme 1 dessertspoonful catsup MET 5IENTS. Lemon rind (grated), a little Egg or milk, to bind Pepper and salt to taste 1 oz. butter | pint stock (warm) 1 dessertspoonful flour HOD. Cut the fillet of beef into strips very thin, 2 inches wide, 4 inches long. Flatten the pieces of meat with the cutlet bat, spread a portion of the forcemeat on each piece, roll up, and tie with string or fasten with a small skewer. Melt the butter in a stewpan ; when quite hot put in the olives, fry them a nice brown. Pour over them one pint of good flavoured stock. Let them simmer gently for three-quarters of an hour. Thicken with the Hour, add catsup, and season with pepper and salt. Serve round a pyramid of mashed potatoes, with the gravy poured round. No. 123. COTELETTES DE VEAU. Veal Cutlets. INGREDIENTS. 2 lbs. of veal cutlet Some mashed potatoes or well- Egg and bread crumbs cooked spinach 3 ozs. of clarified butter Some slices of bacon METHOD. Cut the cutlet into slices, and then beat with a wet cutlet-bat to break the fibre of the meat. Trim into nice 55 oval-shaped cutlets, brush with egg and cover them with bread crumbs, flattening this on with the bat or knife. Fry them in the butter. Dish in a circle, the one overlapping the other, on a border of mashed potatoes or spinach, and put nicely cooked little rolls of bacon in the centre of the dish.