1422.—MUTTON CUTLETS.
Ingredients.—1 tin of roast mutton, 1 egg, breadcrumbs, butter or frying-fat, ⅓ of a pint of tomato sauce (see Sauces, No. 282).
Method.—Carefully remove the meat from the tin, slice it rather thickly, and trim it to a cutlet shape, putting all jelly and trimmings aside to be afterwards converted into croquettes, rissoles or mince. Coat the cutlets with egg and breadcrumbs, which should be highly seasoned to counteract the lack of flavour in the meat, fry in hot butter until nicely browned, and serve with the sauce poured round. The dish may be varied by serving tinned peas with it, haricots flageolets, turnips and carrots, spinach or asparagus.
Time.—About ½ an hour. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 5 or 6 persons.
1423.—MEAT CROQUETTES.
Ingredients.—½ a lb. of beef or mutton, ½ an oz. of butter, ½ an oz. of flour, 3 tablespoonfuls of breadcrumbs, 2 or 3 tablespoonfuls of gravy, 1 tablespoonful of Worcester sauce, ½ a teaspoonful of finely-chopped parsley, ½ a teaspoonful of mixed herbs, salt and pepper, egg, breadcrumbs.
Method.—Chop the meat finely. Heat the butter in a stewpan, fry the onion until lightly browned, add the flour and stock, and boil for 1 or 2 minutes. Now put in the meat, breadcrumbs, Worcester sauce, parsley, herbs, salt and pepper, and mix well over the fire, adding more stock or water if the preparation appears at all dry. Turn on to a plate, and when cold divide into equal portions, form into balls, coat with egg and breadcrumbs, and fry until nicely browned in hot fat. If preferred, the mixture may be shaped into round cakes, coated with flour and fried in a little hot fat in a frying-pan.
Average Cost, 9d. Sufficient for 10 or 12 croquettes.
1424.—RUMP STEAK PUDDING.
Ingredients.—1 tin of rumpsteak, 1 small tin of mushrooms, 1 tin of oysters, beef extract, salt and pepper, boiling water, suet paste (see Pastries).
Method.—Drain the mushrooms and oysters, and divide the meat into neat pieces. Line a basin with paste, fill it with meat, oysters and mushrooms, in alternate layers, seasoning each layer with salt and pepper. Make a strong gravy of meat extract and boiling water, season to taste with salt and pepper, and pour it over the meat. Put on a lid of paste, cover with greased paper or a pudding cloth, and either steam or boil for about 2½ hours. Add more gravy before serving.
Time.—To cook the pudding, about 2½ hours. Average Cost, 3s. 6d. Sufficient for 6 or 7 persons.
