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.
Mutton to Hash.
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 your taste, and cayenne: simmer very gently about five minutes, to warm the meat through, and serve with toasted sippets round the dish. This may have walnut catsup or any other you choose: or 2 pickled walnuts, cut up, and a little of the liquor; or, and this is a great improvement, when the gravy is ready, put in 4 tomatas, and simmer for a quarter of an hour before you put in the meat. Stewed mushrooms are a nice accompaniment. Mutton may be minced and warmed in a pulp of cucumbers or endive, which has been stewed in weak broth.—Or: put a good sized piece of butter into a stewpan with ½ pint of mushrooms, ½ an eschalot minced, and boil them gently; then mix in, by degrees, a table-spoonful flour, ½ pint broth, and stew till all the flavour be extracted; let it cool a little, and put in some minced underdone mutton, to heat through, without boiling.
Hunter's Pie.
Line a mould with mashed potatoes, fill it with slices of cold beef or mutton, or mutton or lamb chops, well seasoned, cover with mashed potatoes, and bake it. Some add a very little minced onion.
Leg of Lamb with Vegetables.
Cut the loin of a small hind quarter into chops, and fry them. Boil the leg, delicately white, place it in the middle of the dish, a border of spinach round, and the fried chops upon that.—Or: instead of spinach, put a sprig of boiled cauliflower between each chop. Pour hot melted butter over the leg.—Or: season the chops, brush them with egg, and roll them in a mixture of bread-crumbs, chopped parsley, grated lemon peel, nutmeg, and salt; fry them in butter, and pour over a good gravy, with oysters or mushrooms. Serve hot; garnish with forcemeat balls.
Breast of Lamb.
Stew it in good broth twenty minutes, let it cool, then score it in diamonds. Season well with pepper, salt, and mixed spices; dredge flour over, stick on some little bits of butter, finish in the Dutch oven, and serve on spinach, stewed cucumbers, or green peas.
Lamb Cutlets and Steaks.