The King's College Hospital book of cooking recipes

Take veal, lamb, or a fowl, boned; cut the cutlets and spread a little curdled milk or dye over each, and pat them well all over with a blunt chopper, almost to mincing, on both sides. Mix a large teaspoonful of pounded green ginger, or take a few pinches of dry ginger, and a spoonful of onions, with black pepper, cayenne, and salt to the taste. Mix all with an egg. When the cutlets are well patted, dip them or wet them all with the mixture. Have ready plenty of grated bread; roll the cutlets in it till well covered, forming them into a neat shape with the back of the knife. Melt 30ZS. of butter in a frying pan; when boiling, put in the cutlets; fry them a light brown. If served dry, throw fried parsley over them; if with sauce, make it, by boiling the bones with an onion, salt, and pepper, thickened with flour and butter, which pour over the cutlets. Warm them a few minutes. The juice of tomatoes makes a good addition if liked. Receipt by a Hindoo Cook of Dr. Playfair's Mother's. Braised Loin of Mutton. Trim and prepare a loin of mutton for braising with carrot, onion, celery, a faggot of parsley, 3 cloves, and 2 blades of mace. Moisten it with a large ladleful of stock; cover it with a piece of buttered paper, as well as the lid of the brasier; set it on a moderate fire to braise gently for about 2 hours. When done, glaze and dish it up, and garnish it round with every variety of small vegetable in season. Sauce it with a rich brown gravy, and send it to table. Mrs. Tunnard. Breast of Mutton a la Ste. Menoult. Stew the mutton with carrots, onions, and spices, in gravy, and when tender drain it and take out the bones. Flatten the meat between two dishes, and when cold cut it into the form of cutlets or hearts; brush these with the beaten yolk of an egg, roll in grated breadcrumbs, then in clarified butter, and again in breadcrumbs. Bake in an oven till of a fine brown colour, and serve with an Italian or any other sauce. Mrs. Macnamara. Bubble and Squeak. Cut in pieces, convenient for frying, cold roast beef or boiled beef; add pepper and salt, *and fry them. Boil a cabbage and some potatoes, mix well together, and chop small; and fry with a little pepper and salt. Keep stirring that all may be equally done; sprinkle over cabbage, when taken from the fire, a very little vinegar, only enough to give it a slightly acid taste. Place cabbage in centre of dish, and arrange meat neatly round it. Creme de Veau. Pass i lb. of minced and pounded veal and Jib. of ham (also minced and pounded) through a wire sieve; add 2ozs. of butter, 2 eggs, well beaten, i pint of whipped cream, a little cayenne, salt and mace. Pound all well together, and put into an entree mould; steam 20 minutes; serve with good white sauce. Miss Baxter. Cambridge Sausages. lib. pork fat and ham, ilb. veal, ilb. of beef suet; to be well minced. Add Jib. bread, crumbled through a wire sieve, the rind of half a lemon well chopped, a little salt, nutmeg and pepper and a few sage leaves chopped very fine. Mix all well together and put it into skins. Miss Baxter. Cassolettes of Cucumber. 8ozs. cold Chicken and Tongue, or Salmon, cut in small pieces. 1 large Cucumber. 2 tablespoonfuls of Mayonnaise Sauce.