The new practical cookery guide

Neatly trimmed cutlets and pieces of shortbones are used, placed in a stewpan with layers of chopped onions, salt, fresh-ground pepper, and a few sliced raw potatoes, and sufficient water to cover when Entrees Volante et Mixte {Light Entrees ). 255 boiling, carefully skimmed, and allowed to simmer one hour. Then small button onions, previously blanched, are added, and sufficient trimmed potatoes, and allowed to cook for another hour or until done, all the fat removed from the surface, and served in casserole with chopped parsley over. Hot Pot. Chicken Pot Pie — Neatly jointed chicken poached with dice of lean bacon, button onions, and chervil, with sufficient white stock to cover; simmer till nearly done, thickened with arrowroot and turned into a piedisli, a few cooked mushrooms on top, and cover with duchesse potatoes and bake, or ordinary pie paste cover. Don Peclro Pot Pie — Chops or cutlets, well seasoned and sauteed a few minutes with onion and fines herbes, place in a casserole with demiglace, cover with duchesse potatoes, and bake, served thus. Lancashire Hot Pot — Neatly cut necks of mutton placed in a special hot pot basin with layers of chopped onions, salt, fresh-ground pepper, a few bearded oysters, sliced potatoes and kidneys, a little dry flour sprinkled over, and a little Worcester sauce, the top layer of whole potatoes ; place a well-greased paper on top and bake, standing the basin in a shallow pan containing boiling water ; time, about four hours. London Hot Pot — Equal quantity of neatly jointed chickens and lamb cutlets, chopped onions, potatoes, cooked and finished as Lancashire, in casserole. 256 The New Practical Cookery Guide . Manchester Hot Pot — Equal quantity of neck of mutton (cutlets) and cut rump steak, a few sliced kidneys and onions, and finished as above. Bceuf (Beef). Bitohes Moscovites — Minced beef, mixed with chopped onions and crumbs, seasoned with salt and paprika, made into medaillons or croquette shape, sauteed and served with poivrade sauce mixed with sour cream. Bceuf Saute d V Or sini — Stewed beef, highly flavoured, served with rice croquettes containing chopped tongue. Boeuf Saute Boopiaga is a dry, curried beef. Bceuf Saute Provengale — Stewed beef, with Provencale sauce and garnish. Carbonate Flamande — Beef cut in small pieces, sauteed, and dressed in casserole, with layers of fried onions, seasoned and moistened with beer and demiglace, baked and served. Estouffade Bourguignonne — Beef cut in large dice and sauteed with button onions and a soup9on of garlic, well seasoned, and blended with claret and demiglace a bouquet, sliced mushrooms, simmer till done. Fricadelles de Bceuf — Minced beef, mixed with chopped onions, soaked crumbs, blended with eggs, well seasoned, made into medaillons or flat croquette shape, floured and sauteed, served with rich sharp sauce and garnish. Goulash ou Gulyas — Squares of tender beef, stewed with onions, paprika, pimento, cumin, ginger; Entries Volant e et Mixte ( Light Entrees). 257 moisten with tomato sauce ; served with Parisian potatoes. Medallions a la. Russe — Small Vienna steaks, highly seasoned, breadcrumbed, and fried, served with demiglace and horseradish on top. Medallions Clubman ou Tartar — Finely minced fillet of beef, highly seasoned, served with yolk of eggin centre, chopped capers, gherkins, onion, tarragon and fines herbes round.