Cookery for every household

To Cook the Cutlets. — Melt about 2 oz. of clarified fat in a frying pan, and allow it to become smoking hot over the fire. Then lay in the cutlets, and fry them rather slowly, first on one side and then on the other, until they are nicely browned. Drain them well on the kitchen paper before dishing. To Serve the Cutlets. — Arrange a border of potatoes (Recipe 543) on a hot dish and arrange the cutlets on the top of this, one leaning against the other, and with all the bones to the inside. The ends of the bones may be garnished with small cutlet frills. Pour brown, tomato, piquante, or any other suitable sauce round. Notes. — The cutlets may be dished in a straight row down the centre of the dish instead of in a circle. Spinach may be used instead of potato, or the cutlets may be dished without either. Green peas, mushrooms, small baked tomatoes, or a macedoine of vegetables may be put in the centre as a garnish. Time to fry, 8 to 10 minutes. Sufficient for 4 or 5 persons. Probable cost, 2s. 2d. Cutlet Bat 913. Grilled Cutlets with Cucumber (Cotelettes Grillees aux Concombres Farcis) 4 or 5 mutton cutlets. Butter. Salt. Pepper, Bread-crumbs. Stuffed cucumber. Watercress. Trim the cutlets neatly and flatten them slightly. Brush them over on both sides with melted butter and season with pepper and salt. Then coat them with fine bread-crumbs, pressing them on with a knife. Grill the cutlets (see p. 208), put a cutlet frill on the bones and arrange them neatly on a hot dish. Garnish with an equal number of pieces of stuffed cucumber (see Recipe 482) and small bunches of watercress arranged alternately round the dish. Note. — Another garnish may be used if preferred. Sufficient for 4 or 5 persons. Probable cost, 2s. to 2s. 6 d. 914. Masked Cutlets Mutton cutlets. Green peas. Mashed potatoes. Tomato sauce. Egg and bread-crumbs. Trim the cutlets neatly (see Recipe 912) and either fry or grill them for 5 minutes in order to partially cook them. Have ready some well-prepared mashed potato (Recipe 537) and pile a little on the round part of each cutlet, smoothing it over with a knife. Then egg and bread-crumb the cutlets and fry them in boiling fat until a golden brown. Drain well and put a paper frill on each bone. Dish them neatly, garnishing with nicelycooked green peas. A little tomato, brown, or other suitable sauce may be served separately. 915. Lamb Cutlets, Grilled 7 or 8 lamb cutlets. Mashed potatoes. Salad oil or melted 1 gill good gravy. butter. Trim the cutlets neatly, shortening the bones if necessary, and brush them over on both sides with salad oil or melted butter. Grill them according to directions given on p. 208, turning them three or four times. They must be well cooked. When ready, put a paper frill on each bone, serve the cutlets on a border of mashed potatoes (see Recipe 543), and pour some good clear gravy round. A dish of green peas may be served separately. 916. Lamb Cutlets in Paper (Cotelettes d’Agneau en Papilottes) 6 lamb cutlets. 12 small shoes cooked ham. 1 shallot. 1 dessert-sp. chopped parsley. 1 dessert - sp. chopped mushrooms. Lemon rind. Seasoning. A little oil or butter.