The above are also excellent seasoned, dipped into eggs, and bread-crumbed previous to broiling; for lamb chops proceed precisely the same, only broiling them a few minutes less.
No. 151. Veal Cutlets. Cut four cutlets from the neck, half an inch in thickness, beat lightly with a chopper, and cut off the chine-bones, season them well; have a couple of eggs well beaten upon a plate, into which dip them, then into bread-crumbs, take out, pat gently with a knife, and broil rather more than ten minutes upon a gridiron over a good fire, turning occasionally, keening them of a very light brown colour; dress upon a dish, spreading a piece of the maître d hôtel butter over each, turning them two or three times in the dish, and serving very hot. Veal cutlets are also very good served with the new sauce as for fillets of beef or steaks, and the fried potatoes around them.
No. 152. Pork Chops. Take four chops from a loin of pork, each about half an inch in thickness, beat them lightly, trim, season well with pepper and salt, broil nearly a quarter of an hour over a good fire, and serve very hot upon a dish, with or without apple-sauce in a boat.
No. 153. Pork or Veal Chops Fried. Put one ounce of butter in a sauté or frying-pan, rub over the bottom, lay in four chops, well seasoned as in either of the last two; place the pan over a moderate fire, when the chops become coloured upon one side turn them over, they will require turning two or three times before done; when done, and of a nice colour, take them out, and place upon a dish; put a spoonful of chopped onions in the pan, which fry until becoming of a brownish colour, then take off as much of the fat as possible, add a teaspoonful of flour (mix well with a wooden spoon), and moisten with half a pint of water; stir quickly, add a bay-leaf, and when boiling season with half a saltspoonful of pepper, two of salt, one of sugar, and two spoonfuls of vinegar, stir over the fire until forming a sauce, when again lay in the chops, let simmer five minutes, dress the chops upon a dish, add two chopped gherkins to the sauce, which pour over and serve; a little brown colouring (No. 146) added to the sauce would improve their appearance.
No. 154. Hashed Beef is made from any description of roast beef. It may also be made from stewed, but roast is preferable. Cut about a pound and a half of meat into thin slices, using a small quantity of the fat; lay them upon a dish, sprinkle a spoonful of flour, a teaspoonful of salt, and a quarter ditto of pepper, place the meat in a stewpan, moisten with half a pint of water or light broth, if handy; add a little colouring (No. 146) to give a nice brown colour, place it upon the fire, allowing it to warm gently, stirring occasionally, simmering a quarter of an hour, taste if requiring more seasoning, if so add a little and serve very hot immediately. In making a hash of any description, avoid having to keep it hot as much as possible, or it would become greasy, and likewise prevent the hash boiling over the fire, which would cause the meat to eat hard and tough. If the beef has been well roasted, as described (page 639), the remainder, being underdone, makes an excellent and very nutritious hash.
To vary any description of hash, it may be served upon a large piece of buttered toast, or half a spoonful of chopped onions may be added with the flour and seasoning; chopped parsley may also be added with a spoonful of catsup, two of Harvey sauce, two of vinegar, or one of Chili vinegar; four nice green gherkins in slices may also be added at the time of serving. Some fresh mushrooms from the fields, cleaned, and stewed in the hash, is also a great improvement, a bay-leaf also added imparts a pleasant flavour. A little meat left upon the bones, well peppered and broiled, are frequently served with the hash.
No. 155. Remains of Salt Beef, although very good cold, in winter is very desirable made hot; one of the best methods of doing which is to convert it into that old-fashioned dish entitled bubble-and-squeak; the beef should be, as usual, rather underdone, and cut into slices not thicker than a five-shilling piece, then put two ounces of butter in a sauté or frying-pan, when melted lay in the beef, which place over a quick fire, frying both sides of a yellowish brown colour, when take them out upon a dish, keeping them hot; you have previously boiled six or eight greens or one Savoy cabbage, which chop fine, season with four saltspoonfuls of salt and one of black pepper, place in the same pan you fried the beef in over the fire, keep turning them over until quite hot, when dress upon a dish with the beef over, and serve. A few slices of fat ought to be fried with the beef.
Another way of warming salt beef, is to cut slices and lay in a pan with just sufficient water to cover them; place over the fire, add about an ounce of fresh butter mixed with a little flour, a little Harvey sauce, and a piece of glaze about the size of a walnut, if handy. Another way would be to lay the slices in a saute or frying-pan well buttered, place over the fire and fry a light brown colour, pour off as much of the fat as possible, add a quarter of a pint of water, and a piece of butter the size of a walnut, with which you have mixed half a teaspoonful of flour, shake round over the fire a minute or two, add two spoonfuls of piccalilly cut in slices, two ditto of the liquor, and one of the colouring (No. 146), and serve over when ready.
No. 156. Ox Tails en Currie. Have ready some ox tails dressed as described in page 273 (they will keep several days in a basin covered with their own stock), when wanted warm them in their stock, cut four onions into very thin slices, put them into a stewpan with a quarter of a pound of butter, fry over a slow fire until the onions become brown and pulpy, when add a nicely boiled mealy potato (peeled), a tablespoonful of currie-powder, and one of currie-paste, or one and a half of the powder, mix all well together, moisten with three parts of a pint of the stock from the tails; then add the tails, stirring them round gently until well covered with the sauce, set over a slow fire to stew very slowly for half an hour, moving them round occasionally, finish with a little salt and the juice of half a lemon; dress upon a dish pyramidically, pour the sauce, which must be rather thick, over, and serve with rice boiled as directed (page 51) upon a separate dish.
Another way, for a change, would be to introduce four very ripe tomatas at the same time with the potato and currie-powder, omitting the lemon-juice, and adding half a teaspoonful of sugar. A tablespoonful of currie-paste added to any description of hash would convert it into a very good currie.