The official handbook for the National Training School for Cookery

Now we will show you how to make Haricot Mutton. 1. We take the best end of the neck of mutton and put it on a board. 2. We take a saw and saw off the end of the rib bone, leaving the cutlet bone three inches in length. 3. We saw off the chine bone which lies at the back of the cutlets. 4. We joint each cutlet with a chopper. 5. We take a sharp knife and cut off each cutlet. 6. We take a cutlet-bat and beat each cutlet to about rather more than half an inch in thickness. 7. We trim the cutlet round, leaving about half an inch of the rib bone bare. 8. We form the cutlets to a good shape. N.B. — The trimmings of the cutlets should be put aside, as the fat may be clarified and used for dripping (see Lesson on " Frying "). 9. We take one onioit, peel it, and cut it in slices. 10. We put the onion and the cutlets in a stewpan, with two ounces of butter. 78 National Training School for Cookery. 11. We put the stewpan on a quick fire to fry the cutlets a nice brown. 12. We must watch and turn the cutlets when they have become a light brown, so as to fry them the same colour on both sides : — We then remove the cutlets from the stewpan. 13. We should pour off the grease from the stewpan (and leave the onion), and then add one tablespoonful of flour, and pour in by degrees one pint of second stock, and stir well until it boils. 14. We strain this sauce, and return the cutlets with the sauce into the stewpan. 15. We take one carrot, wash it, and scrape it clean with a knife, and cut it in the shape of young carrots, or into fancy shapes with a cutter. 16. We take one turnip, peel it, and cut it in very small dice. 17. We take one dozen button onions and peel them very carefully, so as not to break them in pieces. 18. We put the stewpan on the fire and let the meat stew gently for half an hour, then add the prepared vegetables, and let all simmer for half an hour. 19. After that time we should take a fork and feel if the vegetables are quite tender. 20. For serving we arrange the cutlets in a circle on a hot dish with the vegetables in the centre ; we remove all grease from the sauce and pour it round. N.B. — The scrag end of the neck of mutton might be used instead of the best end, but care should be taken in cleansing it before use. Cooking Meat. — (EnMes.) — Croquettes of Chicken. 79 Lesson No. ii. CROQUETTES OR RISSOLES OF CHICKEN. Average cost of " Croquettes or Rissoles of Chicken u (about 15). s. a. \ a cold chicken 2 oz. of lean ham or bacon . 6 mushrooms \ oz. of flour 1 oz. of butter 2 tablespoonsful of cream . . . 1 gill of stock Seasoning 1 teaspoonful of lemon juice 1 egg J lb. of bread crumbs o 2 2 6i If for rissoles with paste — 4 oz. of flour and 3 oz. of butter o 3 V 2 9§ Time required, about one hour. Now we. will show you how to make Croquettes or Rissoles of Chicken. 1. We take the half chickeii (either roasted or boiled), cut away all the flesh from the bones, and put it on a board. 2. We cut away the skin, and mince the meat up very finely. 3. We take the mushroojns, wash them, peel them, and mince them and the ham up finely on the board, mixing them with the minced chicken. 4. We put one ounce of butter in a stewpan, and put it on the fire.