THE LUNCHEON DISH

Wairarapa Times-Age, 16 October 1939, Page 8

THE LUNCHEON DISH

A GOOD STANDBY. A good standby luncheon dish is always popular with the housewife, and for this reason alone cutlet recipes are worth a place of honour in any cookery book. They need not necessarily be meat cutlets, either. Lobster, salmon, and eggs all help to vary the menu, while vegetarians will find nut cutlets greatly to their liking. Durham Cutlets. Take 4oz cold meat. J boiled onion. 1 teaspoonful chopped parsley-, loz butter, loz flour, 1 teacupful stock, pinch cayenne pepper, seasoning, egg and breadcrumbs, fat for frying. Chop or mince the meat and onion. Melt the butter and add the flour; cook for a few minutes and then add the stock. Stir in the meat and onion, add the seasoning and parsley, and cook for three or four minutes. Spread on a plate and lay aside to cool. Shape into cutlets, egg and breadcrumb each, and fry in hot fat. A small piece of macaroni can be used as a cutlet bone. Serve with fried parsley and tomato sauce. Chicken Cutlets Take scraps of left-over chicken, 5 gill chicken stock, 3oz butter or margarine, loz flour, seasoning, 1 dessertspoonful minced onion or onion juice, egg, breadcrumbs, deep fat. Put the scraps of left-over chicken through the mincer.. You will require four ounces to this amount of sauce. Melt the fat in a saucepan, add the flour, and when mixed smoothly stir in ,the stock- and- bring to the boil. Add seasoning and,onion, and boil the sauce gently for a few minutes, then take it off the gas and stir in the minced chicken. Turn the mixture on to a plate, spread it evenly and leave it to get firm, then divide into eight portions. Shape each portion (on a light-ly-floured board) into a cutlet shape, then brush them with beaten egg and coat them with breadcrumbs. Put only enough at a time into a frying basket to cover the bottom of it, and when the fat begins to smoke faintly stand the basket in the fat and fry the cutlets till golden; Drain them on paper, stick a piece of spaghetti in the top of each, and serve them garnished with parsley or watercress. Egg Cutlets ■fake 4 eggs, 1 gill milk, 1- gill water, anchovy essence, loz butter, lioz flour, pepper, breadcrumbs for coating, fat for frying. Boil three of the eggs for fifteen minutes until hard. Crack the shells and leave the eggs in cold water until ready for use, then shell them and chop or grate them finely. Mix the flour to a smooth paste with the water. Put the milk and butter into a saucepan to heat. When hot. stir it on the flour, return to the saucepan, ancf bring to the boil, and cook for a few minutes, keeping it well stirred. Add the chopped eggs and sufficient anchovy essence to flavour. Season with pepper and mix all well together, then spread on a plate and leave until quite cold and firm. Divide the mixture into small equal portions and shape each into round shapes with flattened tops. Beat up the remaining egg and brush the cutlets over with it, then coat them in white breadcrumbs. Put them into hot fat and fry them until golden brown. Drain on paper and serve on a lace paper, garnished with parsley. Lamb Cutlets with Green Peas Take 4 lamb cutlets, 1 egg-white, breadcrumbs. gills brown sauce or thick gravy, seasoning, butter dr dripping for frying, green peas. Prepare the cutlets. Beat up the egg and brush them over with it. Coat each with breadcrumbs. Melt the dripping in a pan, and when hot put in the cutlets and fry them a golden brown on both sides. Place on a hot dish with the bone to the left. Melt about two ounces of butter in a saute pan and saute the peas in it. Heat the brown sauce or gravy and strain round the cutlets. Heap the peas on each side of the cutlets. Put on the cutlet frills, and serve as an entree garnished with sprigs of parsley, and, if liked, small bacon rolls. Salmon Cutlets Take 1 cupful chopped salmon (tinned), 1 teacupful dry mashed potatoes, 1 teaspoonful melted butter, 1 breadcrumbs, chopped parsley, salt, frying fat. Add the fish, salt, butter, and chopped parsley to the mashed potatoes and mix in enough beaten egg to moisten slightly. Turn on to a floured board, cut in equal portions, and form into cutlet shapes with floured hands. Coat the cutlets with egg and breadcrumbs. and fry them in deep, smoking fat. Serve on a hot dish lined with a fancy paper and garnish with lemon and fried parsley.