The thorough good cook

Veal cutlets should be cut from the neck in the same shape as mutton cutlets — as many cutlets as there are guests, but let them be very small. They must be prettily larded on one side, like a sweetbread ; braise them — don't fry them — Until they have become quite tender; glaze lightly, and salamander to the colour of old gold. Have ready boiled a pint of green peas (fresh ones, if you can afford them ; but peas are capitally preserved nowadays) ; put them in a stewpan with two pats of butter, a little salt, and, if your guests are accustomed to Continental cookery, a teaspoonful of powdered sugar. When boiled, finish with an "alliance" of one yolk of egg mixed with a tablespoonful of cream ; pour into the dish, and dress the cutlets neatly in an oval ring. You may have a little mould of mashed potatoes, if you like, in the middle. These tasty cutlets, braised and larded, may be served quite as advantageously with " sauce a la jardiniere," with turnips browned, with asparagus tips, with cucumbers, or with tomatoes. The plain English way is to fry them in egg and bread-crumbs, with a slice of bacon to each in little rolls, and the dish is served with brown sauce. 42. Fork Cutlets and Tomato Sauce. Take a neck of pork — it should be young meat, with small bones — flatten the cutlets, and trim them, lay them on the table, and season them on both sides with pepper and salt. Clarify some fresh butter, and mix a little of it with two yolks of eggs ; dip the cutlets in, one at a time, and then into bread-crumbs, until they are all done ; pour the remainder of the clarified butter into a cutlet-pan, and shape the cutlets with a knife ; wipe the bone free from crumbs, and lay them on the saute-pan, the curve of each bone the same way. At dinner-time fry them over a brisk fire, and serve with tomato sauce. 43. Cutlets in Aspic. Braise the neck of mutton or lamb whole, then set it aside to cool. When quite cold cut oft' the cutlets, trim neatly, and glaze. Have ready some nicely-made aspic, set them in it in a saute-pan, shape them with a cutter, and when set, dish with a Macedoine of vegetables. 44. Queen Blanche Stew. Cut as much as is wanted of mutton in pieces the size of walnuts, wash and place them in a stew-pan with a little salt and pepper ; cover them with water, put on a slow tire, and let boil for about twenty minutes ; skim well ; add half a pint of chick-peas, previously scalded in water, two or three onions sliced, and a pint of milk or cream, and let it simmer until it forms a nice thick gravy at the bottom of the pan, and the meat and peas are tender ; then dish it up with two or three slices of toasted bread on the bottom of the dish, and serve whilst hot. This is really a fricassee, and the recipe is applicable to veal, rabbit, and poultry. 45. Kidneys Stewed. Cut a fresh ox kidney into slices the eighth of an mch in thickness ; soak them for a few minutes in lukewarm water, drain and dry them thoroughly in a cloth. Season EKTEEES. 227