Chicken Cutlets
INGREDIENTS for 1 large entrée.-2 chickens; seasoning to taste, of salt, white pepper, and cayenne; 2 blades of pounded mace, egg and breadcrumbs, clarified butter, 1 strip of lemon-rind, 2 carrots, 1 onion, 2 tablespoonfuls of mushroom ketchup, thickening of butter and flour, 1 egg. AVERAGE COST, 4s. 6d.
Remove the breast and leg-bones of the chickens; cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace and cayenne. Put the bones, trimmings, &c., into a stewpan with 1 pint of water, adding carrots, onions and lemon-peel in the above proportion; stew gently for 1 hour, and strain the gravy. Thicken it with butter and flour, add the ketchup and 1 egg well beaten; stir it over the fire, and bring it to the simmering-point, but do not allow it to boil. In the meantime, egg and breadcrumb the cutlets, and give them a few drops of clarified butter; fry them a delicate brown, occasionally turning them; arrange them pyramidically on the dish, and pour over them the sauce.
TIME.-10 minutes to fry the cutlets.
SEASONABLE from April to July.