247 KITCHEN AND COOKERY Enirees must be served in such portions, and be so arranged in the entree dish, that the guests can easily take what they require. This point alone necessitates a little thought. When two entrees are served, one should be of a somewhat lighter nature than the other ; it is a wise plan to have one of them cold. This one, then, could be prepared early in the day, and thus the cook's work would be made easier nearer dinner time. EMTREE RECIPES I VEAL CUTLETS Required : About one and a half pound of fillet of veal One ounce of butter. Lemon rind. A little parsley and thyme. One egg. Breadcrumbs. Salt and pepper. Thin sUces of bacon. Forcemeat balls. Mashed potato. Wipe the meat well with a cloth . Cut it into neat rounds half an inch thick, and one and a half inches across. Flatten these pieces slightly by beating them with a heavy kitchen knife. Chop up the parsley and thyme (you should have about a salt- ^®^* spoonful of the latter when chopped, and a teaspoonful or more of the former). Melt the butter, add to it the chopped parsley, thyme, grated lemon rind, egg, and a seasoning of salt and pepper. Beat these all well together with a knife, put the crumbs in a sheet of kitchen paper. Lay each cutlet in the egg mixture, and see that it is coated all over with it, then cover it with crumbs, pressing them firmly on with a knife. Melt some butter or good dripping in a frying- pan. When it is hot put in the cutlets and fry them for about ten minutes, or until they are well cooked, for veal is not wholesome unless it is thoroughly cooked. Arrange a neat heap of mashed potato on a hot dish ; place the cutlets on this with a slice of lemon and a neat roll of toasted bacon between each. Garnish the dish with forcemeat balls — for recipe see " Roast Hare " in Part 3 — and pour round some good brown gravy MUTTON CUTLETS Required : A pound or more best end of neck of mutton. One egg Breadcrumbs. Two ounces of butter or dripping. Peas or mixed vegetables. Tomato or brown sauce. Wipe the mutton with a damp cloth and saw off the chine, or spine-bone, which connects all the bones together ; it will then be quite easy to cut the cutlets ; also saw off the ends of the rib-bones altogether ; they should not be more than three inches long. Next cut the meat into neat cutlets, allowing one bone for each ; scrape the ends of the bones free from skin or fat. Trim off all except a narrow rim of fat from each cutlet. Flatten each slightly with a heavy knife, dipped in cold water to prevent it from sticking. All pieces of bone and trimmings that are removed should be saved for the stockpot. Beat up the egg, season it with salt and pepper. Hold the cutlets by the end of the bone, dip each in the crumbs, brush each over with beaten egg, and again cover cutlets Mutton cutlets them with crumbs, pressing them firmly on with a knife. Heat the butter or dripping in a frying-pan. When it stops bubbling, put in two or three cutlets, and fry them a pretty brown on both sides. This will prob- ably take about ten minutes, but the length of time will depend on the thickness of the cutlets and if they are preferred wel
