The complete Indian housekeeper & cook

17. Cutlets {Plain) of Fresh Meat.— The great fault of Indian cooks in regard to cutlets is over-handling. They heat, chop, and season the meat out of all distinctive taste. Now, a plain cutlet should simply he cut and trimmed, dipped in the yolks of egg, bread-crumbed, and fried a light golden brown. One great mistake is also bread-crumbing with crumbs made by drying the bread in the oven, and heating into a powder in a mortar. Things crumbed in this way have no grain, and will not take the fry. reason of half the black, greasy cutlets in India, which look so different from the crisp, rough golden grain of English cutlets. Bread should he allowed to get stale, and be grated , not pounded. Plain cutlets may he served with any sauce and round any garnishing. They are, perhaps, the most uncommon dish in India at present, for the ordinary cook always marinades his cutlets, ev'en if he does not mince them. 18. Cutlets of Cooked Meat.— Twenty units of pounded meat .5 of pounded bacon or ham, J unit minced onion ; pound with 1 unit Espagnol sauce and 1 of lemon juice ; add 1 unit fresh bread crumbs and 2 whole anchovies. Put through the sieve, and 1 unit yolk of egg. Mix intimately, adding flavouring of pepper and salt. Form the farce into cutlets, egg, crumb, and fry. This is an excellent way of using cold meats. 19. Fillets of Beef {Italian fashion). — Take a good fillet from the under cut, slice it crossways into pieces about ^ inch thick. Lay in salad oil for two or three hours, or in cold weather for six. Broil lightly over a very clear Are, and dish up round a pile of fried potato chips, placing a piece of maitre d'hotel butter on each fillet. The Complete Indian Tlie ways of dressing fillets of beef are tliree-braise.l. In-oiled, fried • the method of decorating and serving them endless; also the names by which these decorations ore called. ..con of any part of the meat, but is usually made from the breast of mutton. Divide and trim the cutlets, save trimmings. Remove, and in the same fiit fiy lightly equal quantities of shaped carrots and turnips, and about halt quantity silver pickled onions. Place meat and vegetables in a stewpan, and cover with boiling water. Give one boil, and set to simmer. When nearly done, set aside to cool. Remove every particle of fat, and heat up again. The seasoning should be varied to taste ; sometimes three cloves stuck in an onion, sometimes lemon peel, or a faggot of herbs. The sauce may be thickened witli browned flour and butter, but it should be more o a glaze than a thick sauce. Dish with the vegetables piled up in the middle and the cutlets round. 4.1 • or Miroton of Beef. — Cut from the sirloin long thin slices, lay them in a dish ; sprinkle with a few chopped pickled onions ; pour over a very strong gravy, and strew with fried breadcrumbs. Push into the oven to heat and serve.