Cassell's dictionary of cookery

Cutlets, Veal (a la Chingara). —Take two pounds of the best part of a fillet of veal. Cut it in slices about three-quarters of an inch thick, and shape these neatly in rounds the size of the top of a tea-cup. Have a piece of cold boiled tongue for each cutlet, .ns nearly as possible the same size and shape. Pat the trimmings of the cutlets, a little p'cce of rasped ham, a carrot, a large onion, a bunch of savourj' herbs, and a sjirig of parsley, into a saucepan with a pint of good veal stock. Let them simmer gently for an hour or more. Strain the liquid, and put it on one side for use. Flour the cutlets, and fry them in hot butter till they are sufficiently cooked, but not CYG (180,) DAM dried ; plenty of butter or lard should be used, and when they are brown on both sides they should be held high above the lire for a few minutes, and covered. By this means they will be done through. Drain them from the fat, and keep them hot. Put one ounce of butter into a stewpan, di-edge over it very gradually one ounce of flour, and keep stirring till it browns, but it must not burn. Mix with it the strained gravy, and any trimmings there may be of the tongue, finely minced. Warm the round pieces of tongue in this, and put one on each veal cutlet. Serve the cutlets in a circular form, add salt and pepper to the sauce, if necessary, and put it in the middle. Serve as Jiot as possible. Time, about a quarter of an hour to fry the cutlets. Sufficient for four or five persons. Probable cost, Is. per pound. Cygnet, To Hoast. — Truss this bird in the same way as a goose. Make a stuffing of three pounds of beef, fat and lean together, chop it small with three boiled onions, a quarter of a pound of butter, a table-spoonful of salt, a teaspoonful of pepper, and a whole nutmeg grated. Pound it smoothly in a mortar, stuff the cygnet, and sew it up securely, to prevent the grav}?- escaping. It is generally cooked in the same way as haunch of venison, with a thick crust over it, but this is unnecessary. The gravy may be kept by covering it with paper from the outset, heating it gradually through, basting it patiently and thoroughly, and when it is nearly finished removing the paper, and bringing it near the fire to brown. Send it to table with a sauce made of equal quantities of strong beef gravy and port wine. Red currant jelly, hot and cold, should also be served with it. Cygnets should be roasted at or before Christmas, after which time they decidedly deteriorate in quality. They make a very handsome and delicious dish. Time to roast, from two to three hoiu's. Probable cost, uncertain, the birds not being often offered for sale. Sufficient for eight or nine persons Dabs — The dab is a small but excellent THE DAB. fish, caught mostly in rivers near the sea. The Thames furnishes a particularly good kind, which when fried or dressed in a buttered paper are very delicate. They are at their best during the latter part of autumn. If soaked in salt and water before being cooked they will be much improved in flavour, and the muddy taste got rid of. Send to table with a cut lemon.