CUT a loin of mutton into steaks, beat them with a chopper, and trim them neat. Pa.s.s them in sweet herbs, eschallots, pepper, salt, and lemon juice. When nearly done, lay them on a dish till almost cool, and then egg, breadcrumb, and fry them in boiling lard till of a light brown colour. Place the steaks round in a dish, leaving a cavity in the center, which is to be filled up with potatoes, and the sauce under the steaks.

N. B. The potatoes to be peeled, scooped, or cut into shapes. Then fry them of a light colour, and put them before the fire till wanted; and add to the sauce the steaks were pa.s.sed in, a little cullis and ketchup; then strain and reduce it almost to a glaize.

_Mutton Cutlets a la Maintenon._

GET the best end of a loin of mutton, take off the under bone, and cut it into chops; beat them, and trim them neat; then add to them a bit of fresh b.u.t.ter, chopped parsley, thyme, eschallots, pepper, salt, a little pounded mace, and lemon juice. Pa.s.s them till nearly done; then lay them on a dish, pour the liquor over the chops, and, when nearly cool, breadcrumb, and put them separately in oiled white paper; fold them up, broil them over a slow fire, and serve them up with hot poivrade sauce in a boat.

N. B. See _Poivrade Sauce_ receipt.

_Cutlets a la Irish Stew._

GET the best end of a neck of mutton, take off the under bone, and cut it into chops; season them with pepper, salt, a little mushroom powder, and beaten mace. Put them into a stewpan, add a large onion sliced, some parsley and thyme tied in a bunch, and a pint of veal broth. Simmer the chops till three parts done, then add some whole potatoes peeled, and let them stew till done. Serve it up in a deep dish.

N. B. Let the parsley and thyme be taken out when the stew is to be served up.

_Pork Cutlets with Red or White Cabbage._

TAKE a piece of back pork, cut it into chops, beat and trim them, season with pepper and salt, broil them gently till done and of a light brown colour. Serve them up with stewed red or white cabbage under.

_To stew Cabbage._

CUT the cabbage into slips, and blanch and drain them dry. Put them into a stewpan, with a bit of fresh b.u.t.ter, pepper, salt, an onion, some vinegar, half a pint of veal broth, and a little allspice tied in a cloth. Stew the cabbage gently till done and the liquor nearly reduced, and then take the spice and onion out.

_Pork Cutlets with Robert Sauce._

GET a piece of back pork, or the best end of a loin, and take off the under bone; then cut the chops neat, season with pepper and salt, broil them gently, and serve them up with the sauce underneath.

_To make Robert Sauce._

TAKE some cullis, a bay leaf, an onion sliced, a blade of mace, a little mustard, and a gill of rhenish wine. Boil all together a quarter of an hour, strain it, and reduce it nearly to a glaize.

_Pork Cutlets another way._

TRIM the chops neat as above, pa.s.s them with a bit of fresh b.u.t.ter, chopped eschallots, pepper, salt, and a little lemon juice. When nearly done, breadcrumb and broil them till of a light brown colour. Serve them up with the following sauce placed underneath; that is to say, cullis, mushroom, ketchup, lemon pickle, and mustard, a little of each, and reduce nearly to a glaize.

_Fillet of Pork roasted._

TAKE a piece of back pork, cut the chine bone from the under part, and lay it in a marinate all night. When it is to be roasted run a lark spit through, tie it on another spit, cover it with paper, and roast it gently; and when to be served up, if not coloured enough, glaize it lightly, and put some robert sauce underneath.

_Pigs Feet and Ears._

TAKE prepared feet and pa.s.s them, with chopped parsley, thyme, eschallots, pepper, salt, and lemon juice. When done, breadcrumb and broil them gently. Let the ears be cut in slices, and add cullis well-seasoned; then stew them for ten minutes, and serve them up with the feet over.

_To prepare Pigs Feet and Ears._

SCALD and clean them; then split the feet and tie them round with packthread; put them in a pot covered with water; make it boil, skim it clean, and add a little garlick, thyme, eschallots, onions, bay leaves, whole black pepper, allspice, mace, salt, and udder of veal. Braise them till tender, and put them in an earthen pan for use.

_Compotte of Pigeons._

CUT off the pinions, draw the legs in close, colour the breast in boiling hot lard, and then blanch and wash them; which done, put them in a stewpan, add a little veal broth, and simmer them gently till nearly done, and then make a ragout of blanched sweetbreads, b.u.t.ton mushrooms, truffles, morells, artichoke bottoms, egg b.a.l.l.s, cullis, and the liquor of the pigeons strained, and season well to the palate. Let the ingredients stew for ten minutes, then add them to the pigeons, and serve up all together in a deep dish.

_Pigeons a la Craupidine._

CUT off the pinions, draw in the legs, cut the breast so as to lay back, then pa.s.s them with sweet herbs, mushrooms, eschallots chopped fine, a little fresh b.u.t.ter, grated nutmeg, lemon juice, pepper, and salt. Let them simmer till nearly done; then lay them on a dish, and when nearly cool, egg with yolk of eggs, and strew them with crumbs of bread rubbed through a fine hair sieve. Fry them of a light colour in boiling hot lard (or broil them). Serve them up with a good cullis and sharp sauce underneath.

_Pigeons glaized._

PUT some good-seasoned forcemeat in the pigeons, cut off the pinions, lay back the legs, blanch them, and roast them gently with vine leaves and bards of fat bacon over them. When they are to be served up glaize the top part, and serve them with cullis sauce, or celery heads, or asparagus tops, &c. under them.

_Pigeons a la Sousell._

BONE the legs and wings of four pigeons and draw them in; then fill them with a high-seasoned forcemeat, and braise them in a half pint of veal stock. When done enough, take the pigeons out, wipe them dry, glaize the top, and serve them up with stewed sorrel underneath.

N. B. The liquor they were braised in to be strained, skimmed free from fat, and reduced almost to a glaize, and added to the sorrel. (Or they may, when three parts done, be wiped dry, egged and breadcrumbed over, then fried in boiling lard, and served up with sorrel sauce underneath as above).

_Hashed Calf's Head._

TAKE a head, without the scalp, chopped in half; wash and blanch it, peel the tongue, cut it in slices, and likewise the meat from the head.

Add blanched morells and truffles, egg and forcemeat b.a.l.l.s, stewed mushrooms, artichoke bottoms, and well-seasoned cullis. Let the meat stew gently till nearly done, and then add slices of throat sweetbreads.

When it is to be served up, put round the hash the brains and rashers of bacon; and, if approved, half the head to be put on the top, which is to be prepared thus:--One half of the head when blanched to be done over with yolk of raw egg; then season with pepper and salt, strew with fine breadcrumbs, bake till very tender, and colour with a salamander if requisite. The brains to be egged and rolled in breadcrumbs, and fried in boiling lard. The rashers of bacon to be broiled.

_Breast of Veal en Gallentine._

BONE the veal and lay a light forcemeat over it, and upon that some slips of lean ham, pickle cuc.u.mbers, fat bacon, and omlets of eggs white and yellow. Roll it up tight in a cloth, tie each end, and braise it till tender. When it is to be served up, take it out of the cloth, wipe it dry, and glaize the top; then put under it stewed sorrel or stewed celery heads, or ragout.

_Breast of Veal Ragout._

TAKE off the under bone and cut the breast in half, lengthways; then cut them in middling-sized pieces, fry them in a little lard till of a light brown colour, wipe them dry, put them into a stewpan with half a pint of veal stock, simmer them till nearly done and the liquor almost reduced; then add blanched morell, truffles, slices of throat sweetbread, egg b.a.l.l.s, artichoke bottoms, a little ketchup, and some cullis; season to the palate with cayenne pepper and salt, and a little lemon juice. Let all stew together till done.

_Neck of Veal en Erison._