NEW RECIPES

Southland Times, Issue 23380, 11 December 1937, Page 17

NEW RECIPES

A Variety Of Cutlets DISTINCTIVE DISHES So accustomed are we to the humble cutlet serving as a sort of makeshift dish for any meal that we are apt to overlook its claims to a place of distinction on the family menu. VEAL CUTLETS Ingredients: One pound veal steak, one tablespoon flour, salt and pepper, half teaspoon grated lemon rind, one egg, one cup breadcrumbs, frying fat or clarified butter, one cup stock, one tablespoon each of butter, flour, cream, and dry grated cheese, one cup tomato puree, two ounces macaroni, three or four tomatoes, boiling salted water. Method: Wash, dry and cut each tomato in halves, season with salt and pepper; place in buttered fireproof china dish, and bake in a moderately hot oven till tender, without breaking shape. Break macaroni into half inch lengths, place in boiling salted water, boil without lid for 15 to 20 minutes till tender, then drain through colander. Melt butter in saucepan, add flour, blend smoothly, stir over slow heat for a minute, add stock and tomato puree, stir till boiling, and simmer for ten minutes. Cut veal into thin slices, then into neat pieces, dip in flour seasoned with salt, pepper and grated lemon rind, lift into beaten egg, cover with breadcrumbs, and firm them on with a broad-bladed knife. Fry in heated fat or clarified butter till tender, and golden brown on both sides, then drain on white paper. Add cream to tomato sauce, season with salt and pepper, reheating without boiling. Lift tomato halves on to hot serving dish and arrange veal on top. Season the drained macaroni with grated cheese (parmesan) and cayenne, place in centre of dish, and pour the hot tomato sauce round.

VEGETABLE CUTLETS Ingredients: Two tablespoons each of cooked, diced carrots, turnips, potatoes, green peas or haricot beans, cauliflower, shallots, and celery, three-quarter cup milk or stock, one tablespoon cream, one egg, one tablespoon flour, one tablespoon butter, about one cup breadcrumbs, frying fat, parsley, bacon rolls, one dessertspoon chopped parsley, salt, pepper, grated nutmeg. Method: Melt butter in saucepan, add flour, stir till smoothly blended, cook for a minute, add- milk or stock, and stir till mixture boils and thickens. Stir in cream, prepared vegetables, chopped parsley, and season with salt, pepper, and nutmeg. Turn onto plate to cool, then mould tablespoonfuls of the mixture into cutlet shapes, on a floured board with a large knife. Lift into beaten egg, then cover with breadcrumbs, firming them with a broadbladed knife. Wet fry in thoroughly heated fat, till evenly golden brown, and drain on white paper. Serve with grilled, baked or fried rolls of bacon, and garnish with parsley sprigs. Serve hot tomato gravy in sauce boat. Any cooked vegetables in season may be used, less milk or stock being required when vegetables of a moist texture are included.

ECONOMICAL CUTLETS (From best end Neck Mutton)

Ingredients: Two pounds best end neck of mutton, one carrot, one onion, about one cup stock or water, half cup rich brown gravy, one cup breadcrumbs, three tablespoons frying fat, one egg seasoned with one tablespoon each chopped parsley and cooked onion, salt and pepper. Method: Slice- the peeled onion and scraped carrot, and place in saucepan with stock or water. Heat to boiling point, add mutton, and simmer till tender. Lift out and cool the mutton, then trim into cutlet shapes, removing any surplus fat. Place cutlets in hot gravy, simmer slowly for five minutes then drain and dip in breadcrumbs. Mix the chopped onion (from the meat stock) and the chopped parsley with beaten egg, season with salt and pepper, and dip the crumbed cutlets into this seasoning. Cover again with breadcrumbs, firming them with A broadbladed knife, and fry cutlets in thoroughly heated fat in frying pan. When crisp and golden brown on both sides, drain on white paper, and serve with creamed, mashed potatoes, green peas or other green vegetable. The stock in which the mutton simmered should be used for the sauce or brown gravy to be served with the cutlets.