TRY SOME OF THESE

Taranaki Central Press, Volume IV, Issue 398, 3 April 1937, Page 2

TRY SOME OF THESE

Cutlets of every •d.esciiption have the great virtue of being quickly and easily prepared. When t’ley are well done, ‘they* can be delicious, while there are but one <»r two ways of cooking them —notably grilling or frying (or broiling)—there are various methods of serving and .garnishng w’hich give the dish a different appearance and alto vary the taste. Some people are unaware that excellent cutkits may be taken from an underdone leg of mutton or lamb. Slices should be cut of even thickness, then shaped to look like short neck chops. They are then egged and crumbed and lightly grilled or fried, and served vdith a good sauce. In a small family, where hashes are not liked, this is a good way of using up cold meat, * * * GRILLED CUTLETS. Fresh mutton cutlets should be taken from the best end of the neck. The skin and some of fh b fat is removed, leaving a small piece of the top of the bone bare. Iteat the cutlets with a steak beater or rolling pin, but not so as to make- them flat Sprinkle salt on each, dip in oft or oiled butter, then into crumbs, and fry ot grill. A frill is slipped on to the end of each cutlet, and they may be served on :a thick puree of chestnuts, potatoes, or with a variety of mixed vegetables. * * * COOKED IN A SAUCEPAN. Cutlets may be fried in butter in the bottom of a saucepan, no egging or breadcrumbs being necessary. Then they may be drained and served in a circle with a piece of fried bread between er ch. A puree of onions should be poured into the middle of the dish. Or, you may fill the centre with forcemeat, or v.Tth a puree of endive or lettuce, beaten up with a little sauce. * * * VEAL CUTLETS. Veal cutlets should be laid in a marinade of hot butter, or oil, chopped parsley, mushrooms, onions, pepper, and salt. Turn them and leave them in the marinade for 10 minutes, then take th m cut, sprinkle with breadcrumbs, and g'ill. When dore, put the reft of the marinade over them, and serve ah ne or with gravy and a littl3 'termon j lice in it. * * * WITH GREEN SAUCE. Put some butte/» in ;i saucepan with a smi 11 bunch of parsley and h i-bs. Put in some veal cutlets and fry them. When they are hot, shake a little flour over them, moisten with a little light white v’ine or water, add salt, nutmeg, and pepper, cover the pan, and, finish cooking over slow heat. When done, take out the cutlets, remove the parsley and herbs, and stir the sauce. Take a handful of chervil, lettuce, or watercress (while the cutlets are. still cooking) and chop finely. Throw this into the sauce to make it gree 1. (Do not cook it). Add a little lemon juice and serve at once over the cutlets.