The Ocklye cookery book

Take the skins off the kidneys and cut them in slices, being careful to cut out all the sinewy parts. Put the butter into a saute-pan, and when it is melted and nearly brown, add the kidneys, with a little salt, pepper, and the flour. Mix well together, add the sherry and broth ; simmer it for a few minutes, and sefve very hot on squares of nice crisp toast. MINCED BEEF AND POACHED EGGS Ingredients One pound of raw beef. One ounce and a half of flour. Three-quarters of a pint of good Pepper and salt, stock. Poached eggs. Mince the beef very finely with a knife, taking away every atom of gristle ; put it into a stewpan, stir in the flour, add the stock, season it with pepper and salt, and stir it over the fire till the meat is cooked. Turn it out on a hot dish, serve with sippets of toast round it, and poached eggs on the top. The flavour may be varied by a little finely chopped eschalot being fried in a little butter before the meat is put into the pan. MINCED VEAL Ingredients Veal. Bacon. Onion. Cream. Carrot. Stock. Parsley. Salt and pepper. Take a very small onion and a little carrot and parsley ; chop them finely and fry them in butter; dredge them with flour and stir till they are brown. Then add your meat and a little piece of bacon finely minced, and as much stock and cream as is necessary; season with pepper and salt and serve with sippets of bread. Forcemeat balls may be added. MUTTON CHOPS A LA MARINIERE Ingredients Six mutton chops. Six small onions. Butter. Bacon and vinegar. Half a glass of sherry. Carrot and parsnip. One cup of broth. Thyme and parsley. Take the chops from a loin of mutton, trim them neatly, put them into a stewpan with a bit of butter the size of a walnut ; stand them on the stove and watch them till they are browned ; wet them with the sherry and broth, add the onions, and stew them over a gentle fire for half an hour ; then add a little bacon, a bit of carrot, parsnip, thyme, and parsley, all minced very fine, a little salt and pepper, and a dessertspoonful of vinegar. Stew till the chops are very tender and the sauce reduced. Lay the cutlets neatly on a dish, put the onions in the centre, and pour the sauce, minced bacon, and roots over them. It takes about two hours to do them. MUTTON CUTLETS EN ROBE DE CHAMBRE Ingredients Cutlets. Veal. Salt. Beef suet. Broth. One egg. Herbs. Pepper. Eschalot. Parsley. Mushrooms. Breadcrumbs. Stew the cutlets slowly in broth, with a little salt and a bunch of sweet herbs. When tender, take them out. skim off the fat, pass the broth through a sieve, set it on the fire again and reduce it to a glaze. Glaze your cutlets and set them to cool. Mince very fine a bit of veal, some beef suet, parsley and eschalot or mushrooms. Mash them all well together, and moisten with an egg and a little cream; pepper and salt to taste. Roll each cutlet in this mixture, cover them with breadcrumbs, and lay them on a baking tin in the oven till they are a fine brown colour; the oven must not be too hot. Serve with a nice clear sauce. SAVOURY MUTTON CUTLETS Ingredients Best end of neck of mntton. Parmesan cheese. One egg. Macaroni and stock. Breadcrumbs. Gravy. Cut and trim the cutlets, egg and breadcrumb them and dip them in grated Parmesan cheese ; egg and breadcrumb them again, and fry them in clean boiling lard. Stew the macaroni in stock for two hours and a half, cut it into small lengths, arrange the cutlets in a dish, with the macaroni in the centre, pour the brown gravy round them, and serve. MUTTON A LA VENAISON Ingredients A loin of mutton. A bouquet of herbs. One quart of water. One onion. Three cloves. One pint of port wine. Mace.