Ditto for Cutlets à la maître d’hôtel.
For relishing sauce, see List of Sauces.
No. 4—Lamb and Mutton Cutlets, semi-Bouchere.
Cut your cutlets from the neck, one inch thick; beat them flat with a chopper without trimming them, roll them in flour, butter over; season with salt, pepper, a little chopped shalot; broil on a sharp fire, turn three or four times, and serve.
No. 5.—Relishing Steak.
(Mutton, Veal, Pork, Chops and Cutlets, Fowls, Pigeons, Grilled Bones, Kidneys, &c.)
Chop fine a tablespoonful of green pickled chillies: mix with two pats of butter, a little mustard, a spoonful of grated horseradish; have a nice thick steak, spread the steak on both sides with the above, season with half a teaspoonful of salt, put on a gridiron on a sharp fire, turn three or four times; put on a hot dish with the juice of half a lemon and two teaspoonfuls of walnut ketchup, and serve. If glaze is handy, spread a little over the steak.
Mutton, lamb, veal, pork, chops and cutlets may be done the same; as well as kidneys; also grilled fowls, pigeons—the latter may be egged and bread-crumbed. Proceed the same for cooking according to size. Any of the above may be half done before rubbing in the Chili butter.
No. 6.—Fillet de Bœuf, Parisian Fashion.
Cut a piece of the fillet of beef crosswise, including some fat, the thickness of an inch; beat it slightly flat with a chopper, set on a gridiron, put it on a very sharp fire, turn it two or three times; when half done, season with a quarter of a teaspoonful of salt, quarter that of pepper, put on a hot plate, rub over with an ounce of maître d’hôtel butter (as No. 2); serve up with fried potatoes.