spoon and fry in hot fat until crisp and lightly browned. Drain well, and serve garnished with crisply-fried parsley.
Time.—To fry, 7 or 8 minutes. Average Cost, 8d., in addition to the meat. Sufficient for 3 persons.
Note.—If preferred, the meat may be cut into thin slices, seasoned with salt and pepper, flavoured with onion or herbs, and, after standing for a time, finished off as directed above.
1039.—MUTTON CUTLETS TALLEYRAND STYLE. (Fr.—Côtelettes de Mouton à la Talleyrand.)
Ingredients.—7 or 8 mutton cutlets, 4 oz. of cooked chicken, ¼ of a pint of demi-glace sauce, ½ a gill of white sauce (about), 1 oz. of butter, 1 whole egg, 2 yolks of eggs, 4 preserved mushrooms finely-chopped, 2 shallots finely-chopped, frying-fat, salt and pepper, cayenne, breadcrumbs, vegetable garnish.
Method.—Heat the butter in a sauté-pan; trim the cutlets neatly, fry them for not more than 5 minutes, turning them once, then press between 2 dishes until cool. Chop the meat of the chicken finely, pound it in a mortar until smooth, adding the 2 yolks of eggs and as much of the white sauce as is necessary to moisten the meat, season to taste, and rub through a fine sieve. Re-heat the butter in the sauté-pan, fry the shallots slightly, add to them the mushrooms, cook for 2 or 3 minutes longer, then mix with the meat purée. Mask the cutlets completely with the preparation, brush them lightly over with beaten egg, coat carefully with breadcrumbs, and fry until nicely browned in hot fat. Dish in a close circle on a thin potato border, serve spinach, peas, asparagus points, or whatever may be preferred, in the centre, and pour the hot demi-glace sauce round.
Time.—1 hour. Average Cost, 1s. per lb. Sufficient for 5 or 6 persons.
1040.—MUTTON HAM, TO CURE.
Ingredients.—A leg of mutton, 1 lb. of salt, ¼ of a lb. of moist sugar, 1 oz. of saltpetre.
Method.—In cool weather let the meat hang for 2 or 3 days. Pound the ingredients for curing in a mortar, dry them well before the fire, then rub them into the meat, taking care that the parts surrounding the knuckle bone are done thoroughly. Repeat the rubbing every morning for a fortnight, turning the meat each day. At the end of the time dry well, rub the centre surface with common salt, let the meat remain under heavy pressure for 3 or 4 days, and smoke it for at least 10 days before using.
1041.—MUTTON, HASHED. (Fr.—Hachis de Mouton.)
Ingredients.—Cold mutton, pickles, brown sauce, breadcrumbs, salt and pepper.
