Handbook of practical cookery

Procure the cutlets from the best end of the neck ; cut all the bones an equal length. Trim the cutlets neatly, leaving half an inch of the bone bare. Place a sheet of kitchenpaper on the table, and rub through a wire sieve on to it the bread crumbs. Mix with the bread crumbs the pepper and salt. Beat well on a plate the egg, dip one by one the cutlets into it, then roll them in the bread crumbs. Smooth each cutlet neatly with a knife, dip each one a second time in the beaten egg, and roll each a second time in the bread crumbs. Heat in a frying-pan the clarified fat. When it begins to smoke place in one by one the cutlets, and cook them for four minutes on each side. Serve in a circle on a hot dish ; pour round a brown sauce, directions for which see page 176. MEATS.—FOURTH DIVISION. COLD-MEAT DISHES. Rissoles. — Three-quarters of a pound of cold roast beef, one table-spoonful of chopped parsley, one tea-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful of grated nutmeg, one table-spoonful of milk, one egg, twelve ounces of .flour, four ounces of butter, one tea-spoonful of baking-powder, one and one-half gill of cold water, three ounces of vermicelli. Chop the cold meat very finely, the fat and lean together, place it into a bowl with the pepper, nutmeg, and nearly all of the salt, and stir together with the milk. Put the flour now upon a mixing-board, rub into it the butter, add the baking-powder and remaining salt, mixing all into a firm dough with the cold water. When the dough is mixed, knead and roll it out to about a quarter of an inch thickness, cut it then into rounds with a biscuit-cutter, beat the egg until very light and brush the edges of the rounds with it. Put now into the centre of these rounds as much of the minced meat as the crust can be made to cover, gather up the edges of the dough over the meat and pinch them firmly together. When the rounds are all filled, roll them separately into the beaten egg, crush the vermicelli to a powder, put it upon a sheet of kitchen-paper and roll the rissoles by turns in this, until thoroughly blanketed with the powder. Cook now in hot clarified fat for five minutes, putting in only a part of the rissoles at a time, as the fat will be too much cooled by plunging all in at once. When taken from the fat, drain the rissoles upon a clean piece of kitchen -paper, and serve them in a hot napkin, garnishing with sprigs of parsley. NOTE. — When clarified fat or lard is used for frying, care must be taken that what is used for fish and sweets be kept distinct. Curry. — Three-quarters of a pound of cold mutton, two ounces of butter, one onion, one half ounce of flour, one dessert-spoonful of curry-powder, one apple, one half pint of second stock, one half tea-spoonful of salt, one half teaspoonful of pepper. Melt first the butter in a sauce-pan, and brown in it to a very pale brown the sliced onion. Stir into this the currypowder and flour, and when all is thoroughly mixed, add to the mixture by degrees the stock. Stir now carefully until boiling, and when this point is reached grate the apple and add it also. Put on then the lid of the sauce-pan, and allow all to simmer slowly for ten minutes ; in the meantime, cut the mutton into slices, drop it slice by slice into this boiling