Lamb Cutlets in aspic make a novel dish for the head of the table. Either braise or roast the best end of a neck of lamb, and when cold trim into daintily shaped cutlets, not too thick. 230 [See p. 231 LAMB STEW WITH GREEN PEASE [See p. 278 JELLIED CHICKEN WITH ASPIC JELLY [See p. 225 CHOPS WITH PYRAMID OF POTATO Lamb Cutlets, Glazed MUTTON Lamb Stew Have ready a pint of stiff aspic jelly, flavored, a little sugar, and some French vinegar, besides the ordinary flavoring, and when it is strained, but still liquid, mix into it four table- spoonfuls of finely chopped mint. Pour a thin layer of this jelly, not more than the tenth of an inch deep, into a flat, shallow tin, and when it is thoroughly set place the cutlets there- on, and pour more of the liquid mint jelly on them, so as to just cover them. When it is set and stiff, pass a sharp knife round the outline of each cutlet, so as to cut it out from the surround- ing jelly. Pass a cloth wrung out in warm water lightly under the bottom of the tin, and the cutlets will be easily detached, each neatly masked with jelly on both sides. Dish them in a wreath round a mayonnaise of green pease, or a salad of pease simply dressed with oil and tarragon vinegar. Chop up the fragments of jelly which remain in the tin, and garnish there- with the base of the cutlets. The mint may be omitted. Lamb Cutlets, Glazed. — ■ Take thick lamb chops weighing three to the pound, prepared in the French way and with short handles, and flatten them gently with the kitchen knife. Season each side with one salt-spoon- ful of salt and quarter of one of pepper. Put in a skillet two table- spoonfuls of butter for six chops. When melted, but not brown, cook the chops in it, three minutes on each side, in order to have them slightly rare. Remove to a platter to cool, and drain from the butter. Have ready meat-juice prepared as follows : For one quart of juice put in a sauce- pan, over a moderate fire, one and one - half table - spoonfuls of butter, 2 lbs. of veal cutlets, I lb. of rump of beef. Cook fifteen minutes to a golden brown. Pour over slowly two and one-half quarts of warm water. Add two calf’s feet split in halves, and two beef and veal bones of or- dinary size. Season with one tea- spoonful of salt and one salt-spoonful of pepper, a bouquet of four sprigs of parsley, one small bay - leaf, two cloves, one small branch of celery, three carrots cut in pieces, and three onions of medium size. Let it boil fast at first, but immediately after- wards moderate the fire and cook slowly for two and one-half hours. The saucepan must not be entirely covered — a necessary caution, or the glaze will not be clear. Remove the meat and vegetables to a platter. Strain in a bowl through a silk strain- er or a clean napkin dipped in cold water. Cool for two hours, and skim carefully, removing all the fat from the surface. Put a quarter of this glaze on a platter and dip each chop in it until well covered. Remove to another platter, taking care that the chops do not touch each other. If one coat is not thick enough, dip the chops a second time. Keep the balance of the glaze on ice ready to serve, then with a knife break it, not too fine ; garnish the chops all around, and put some in the centre on top of the bread. This glaze is very nourishing, not expensive, and ex- cellent for invalids.

AI-modernized reading of the original text

Lamb Cutlets in aspic make a novel dish for the head of the table. Either braise or roast the best end of a neck of lamb, and when cold trim into daintily shaped cutlets, not too thick. [See p. 231 LAMB STEW WITH GREEN PEASE [See p. 278 JELLIED CHICKEN WITH ASPIC JELLY [See p. 225 CHOPS WITH PYRAMID OF POTATO Lamb Cutlets, Glazed MUTTON Lamb Stew Have ready a pint of stiff aspic jelly, flavored, a little sugar, and some French vinegar, besides the ordinary flavoring, and when it is strained, but still liquid, mix into it four tablespoonfuls of finely chopped mint. Pour a thin layer of this jelly, not more than the tenth of an inch deep, into a flat, shallow tin, and when it is thoroughly set place the cutlets thereon, and pour more of the liquid mint jelly on them, so as to just cover them. When it is set and stiff, pass a sharp knife round the outline of each cutlet, so as to cut it out from the surrounding jelly. Pass a cloth wrung out in warm water lightly under the bottom of the tin, and the cutlets will be easily detached, each neatly masked with jelly on both sides. Dish them in a wreath round a mayonnaise of green pease, or a salad of pease simply dressed with oil and tarragon vinegar. Chop up the fragments of jelly which remain in the tin, and garnish therewith the base of the cutlets. The mint may be omitted. Lamb Cutlets, Glazed. — Take thick lamb chops weighing three to the pound, prepared in the French way and with short handles, and flatten them gently with the kitchen knife. Season each side with one salt-spoonful of salt and quarter of one of pepper. Put in a skillet two tablespoonfuls of butter for six chops. When melted, but not brown, cook the chops in it, three minutes on each side, in order to have them slightly rare. Remove to a platter to cool, and drain from the butter. Have ready meat-juice prepared as follows : For one quart of juice put in a saucepan, over a moderate fire, one and one - half table - spoonfuls of butter, 2 lbs. of veal cutlets, I lb. of rump of beef. Cook fifteen minutes to a golden brown. Pour over slowly two and one-half quarts of warm water. Add two calf’s feet split in halves, and two beef and veal bones of ordinary size. Season with one teaspoonful of salt and one salt-spoonful of pepper, a bouquet of four sprigs of parsley, one small bay - leaf, two cloves, one small branch of celery, three carrots cut in pieces, and three onions of medium size. Let it boil fast at first, but immediately afterwards moderate the fire and cook slowly for two and one-half hours. The saucepan must not be entirely covered — a necessary caution, or the glaze will not be clear. Remove the meat and vegetables to a platter. Strain in a bowl through a silk strainer or a clean napkin dipped in cold water. Cool for two hours, and skim carefully, removing all the fat from the surface. Put a quarter of this glaze on a platter and dip each chop in it until well covered. Remove to another platter, taking care that the chops do not touch each other. If one coat is not thick enough, dip the chops a second time. Keep the balance of the glaze on ice ready to serve, then with a knife break it, not too fine ; garnish the chops all around, and put some in the centre on top of the bread. This glaze is very nourishing, not expensive, and excellent for invalids.

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