Page:Mrs Beeton's Book of Household Management.djvu/725

Rh chopped parsley, ¼ of a teaspoonful of powdered sage, ¼ of a teaspoonful of mixed herbs, ½ a teaspoonful of grated lemon-rind, ¼ of a teaspoonful of grated nutmeg, salt and pepper, ½ a pint of gravy or stock, sufficiently strong to form a jelly when cold.

Method.—Cut the meat into dice, using more or less of the fat, according to taste. Add to it the parsley, sage, herbs, lemon-rind, nutmeg, and a liberal seasoning of salt and pepper, and mix well together. Press tightly into a mould, fill up with gravy, and bake about 1¼ hours in a moderate oven. When cold, turn out of the mould and garnish with parsley.

Time.—About 1½ hours. Average Cost, 1s. 3d. in addition to the stock. Sufficient for 5 persons.

Ingredients.—6 or 7 small lean chops, 1½ ozs. of butter. 1 large onion cut into dice, 2 sheets of gelatine, a few drops of liquid caramel, salt and pepper, tomato No. 281 or apple sauce No. 316.

Method.—Trim the chops into a good shape, and remove the greater part of the fat. Put any bones, lean trimmings, and the onion into a stewpan with barely sufficient water to cover them, and boil gently for at least 1 hour. Heat the butter in a sauté- or frying pan, and fry the chops slowly, to cook them thoroughly. In the meantime, strain the gravy, skim off the fat, rub the onion through a fine sieve, replace in the stewpan with the gelatine, which is intended to give it consistency, but when convenient may be replaced with glaze, which improves the flavour. Season to taste, and brighten the colour by adding a few drops of liquid caramel. Arrange the cutlets in a close circle