Page:Mrs Beeton's Book of Household Management.djvu/675

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Ingredients.—7 or 8 cutlets from the best end of the neck, larding bacon, 1½ ozs. of butter, ½ a pint of stock, 1 onion, 1 carrot, 1 or 2 strips of celery, ½ a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), glaze, salt and pepper, ⅓ of a pint of tomato or demi-glace sauce (see Sauces), peas, spinach, or other vegetable garnish.

Method.—Trim and flatten the cutlets into a good shape, and insert 5 or 6 fine lardoons, or pieces of fat bacon used for larding, in the lean part of each one. Slice the vegetables, put them into a stewpan with the butter and bouquet-garni, lay the cutlets on the top, put on the lid, and cook gently for 20 minutes. Have the stock boiling, pour into the stewpan as much of it as will ¾ cover the vegetables, and add the remainder of the stock as that in the pan reduces. Cover the cutlets with a buttered paper, put on the lid, and cook gently for about 50 minutes on the stove or in the oven. When done, brush over one side with meat-glaze, and put them into a hot oven for a few minutes to crisp the bacon. Arrange them in a close circle on a border of potato, serve the prepared vegetables in the centre, and pour round the sauce.

Time.—To cook the cutlets, about 1¼ hours. Average Cost, 1s. per lb. Sufficient for 5 or 6 persons.

Ingredients.—7 or 8 cutlets cut from the best end of the neck, 7 or 8 very small tomatoes stuffed with mushrooms (see Vegetables), ¼ of a pint of demi-glace sauce (see Sauces), 1½ ozs. of butter, breadcrumbs.

Method.—Trim and flatten the cutlets into a good shape. Prepare the tomatoes as directed, and bake them until tender in a moderate oven. Warm the butter, dip in the cutlets, taking care that the sides are well coated, cover lightly with breadcrumbs, and press them firmly on with a knife. Grill them over or in front of a clear fire, turning them carefully 2 or 3 times, in order that both sides may be equally cooked and browned. Arrange neatly on a border of potato, serve the tomatoes piled in the centre, and pour the sauce round.

Time.—From 8 to 10 minutes, to cook the cutlets. Average Cost, 1s. per lb. Sufficient for 5 or 6 persons.