Page:Mrs Beeton's Book of Household Management.djvu/674

594 than the flour will absorb, let it brown, then add the gravy or stock. Season to taste, boil gently for about 15 minutes, add a little lemon-juice or vinegar to flavour, and pour the sauce round the meat.

Time.—Altogether, 1¼ hours. Average Cost, about 1s. 8d. Sufficient, 1 lb for 3 or 4 persons. Seasonable at any time.

Ingredients.—1 lb. of cooked mutton, ½ a pint of curry sauce (see No. 241), boiled rice.

Method.—Remove all skin and fat from the meat and cut it into small thin slices. Make the sauce as directed, let the meat remain in it for at least ½ an hour, then serve with well-boiled rice.

Time.—To re-heat the meat, ½ an hour. Average Cost, 1s. 6d. Sufficient for 3 or 4 persons. Seasonable at all times.

The best end of a neck of mutton must be selected for this purpose. Saw off the chine bone and the ends of the rib bones, leaving the part to be divided into cutlets about 4 inches long, but this must be determined by the size of the fillet or lean portion of the meat. The end of each bone must be scraped quite bare to the depth of about ¾ of an inch. A more even surface and a better shape may be obtained by beating them slightly with a wetted cutlet-bat or chopping-knife. When the mutton is large, 1 cutlet may be cut with a bone and 1 cutlet between each of the bones: when the cutlet frills are attached the appearance of the boneless cutlets is identical with the rest. Nearly all the fat must be trimmed off, and should be clarified and used for frying or making plain pastry and cakes, while the lean parts may be boiled down for gravy or sauce to be served with the cutlets, or when not required for this purpose they may be put into the stock pot.