with catsup and what flavouring ingredient you prefer, skim the gravy when the meat is done, and serve in a hash dish.—Or: chop the leaves of 6 sprigs of parsley with 2 eschalots, very fine, season with salt and cayenne, and mix all well together with a table-spoonful of salad oil, cover the cutlets on both sides with this, then shake grated bread-crumbs over, and fry them in fresh butter.
Lightly season and lay them in a pan with 3 table-spoonsful of oil; fry over a moderate fire till 3 parts cooked, then take them out, and fry 2 table-spoonsful of chopped onions of a light brown, pour off the oil and put in a pint of good brown sauce, 3 table-spoonsful of tomata sauce, a tea-cupful of chopped parsley, a little sugar, nutmeg, pepper and salt, reduce it till rather thick, then put in the cutlets for about 5 minutes: take them out, let them be cold in the sauce, and fold each one (the gravy about it), in white paper (oiled), and broil them 10 minutes over a moderate fire. Serve in the papers.
Sauces for cutlets may be made of oysters, mushrooms, tomatas, anchovies, &c., &c., by stewing them in gravy, suitably seasoned; always add some lump sugar. Serve with Jerusalem artichokes, cooked in white sauce, round them: or, a bunch of asparagus in the centre, the cutlets round, and more grass cut in points to garnish: or, French beans or peas the same way: or (a very pretty dish), divide in 8 or 10 pieces 2 nicely boiled small cauliflowers, and put them into a saucepan with a tea-cupful of white sauce, a tea-spoonful of lump sugar, and a little salt; when it boils, pour in the yolk of an egg mixed with 4 table-spoonsful of cream, and serve it as above.
When a leg of mutton comes from the table, cut slices to hash the next day, and leave them in the gravy; if the joint be underdone, all the better. Make a gravy of the gristles, trimmings and any bones of mutton, pepper, salt, parsley, and 1 or 2 cut onions; skim off the fat, strain it, and put in the meat (having well floured each slice), with salt to
