Cookery and housekeeping

After the first coating of breadcrumbs and egg just dip them in clarified butter (on a plate) and repeat the process of breadcrumbing with egg; smooth with a knife. Fry a nice colour, and dress as described before — either with vegetables in the centre or plain. Serve sauce in a sauce tureen. The vegetables for the centre of a dish of cutlets may be a macedoine ; or of one kind, as peas, French beans, cauliflower ; or a puree — turnips, spinach, potato, haricots, &c. Braised Mutton Cutlets. Cutlets for braising should be cut somewhat thicker than when they are sautéed &c. The fleshypart of the cutlet may have pieces of truffle and ham, or tongue, run right through with a large larding needle. These pieces are not to project as is the case when the larding is intended to show. The cutlets are to be braised in good stock, as described in the chapter on braising. They must be pressed between two plates ; trimmed again, then just warmed in the sauce, and dressed in a crown as described before. Surround them with soubise sauce, or with a browTi sauce, and put vegetables In the centre. Prince of Wales' Cutlets. A breast of mutton is to have the superfluous fat trimmed away; it is to be simmered in the stock-pot till tender enough to allow the bones to be slipped out. Press it between two dishes with a weight on them. Cut into squares or lozenges; egg and breadcrumb, and either fry or broil. Dress on the entree dish as you would cutlets, and serve with a puree of turnips in the middle, and gravy in a sauceboat. The turnips must be boiled and passed through a tamis, and then the puree wrung In a cloth to drain out all the water before cream, pepper and salt are added. Serve very hot. 1 64 Mutton Cutlets Stewed. Cut a quantity of carrots, turnips, and potatoes, all to the size of olives. Trim some cutlets, and toss them in butter, with a sprinkling of pepper and salt, till they begin to colour ; put them in a stewpan with the carrots, about a pint of stock free from fat, a spoonful of French tomato sauce, and a bundle of sweet herbs, let them stew gently for fifteen minutes, then add the potatoes, and lastly the turnips ; let the whole stew gently till meat and vegetables are quite done ; add a piece of butter rolled in flour, a small piece of glaze, and more pepper and salt. Take out the bundle of sweet herbs, and serve the cutlets round the vegetables with as much of the gravy as is required. Haricot Mutton. Take cutlets from the neck or breast of mutton. Remove the fat parts, fry slightly on both sides. SHAPES OF CUT VEGETABLES, Make a ' roux ' with flour, and the fat in which the cutlets have been fried ; when it is a fine yellow-brown colour, dilute it with broth. Add pepper, salt, fine herbs, and leeks or onions, and set on to braise. Cut turnips and carrots to the shape of almonds, dice, or bits of macaroni, fry in butter, and put with the cutlets. As carrots take much longer than turnips, they must be put in earlier. The turnips require half an hour. Dress the cutlets in a circle ; place the vegetables in the centre, and the sauce round. Mutton Chops. A fine chop will take twelve minutes to cook ; a thin one ten minutes. Put the gridiron on the fire to let the bars get hot.