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Cutlets, Mutton, Italian

INGREDIENTS for dish for 6 persons. - About 3 lbs. of the neck of mutton, clarified butter, the yolk of 1 egg, 4 tablespoonfuls of bread-crumbs, 1 tablespoonful of minced savoury herbs, 1 tablespoonful of minced parsley, 1 teaspoonful of minced shalot, 1 saltspoonful of finely-chopped lemon-peel; pepper, salt, and pounded CUTLETS, MUTTON. mace to taste; flour, 1/2 pint of hot broth or water, 2 teaspoonfuls of Harvey's sauce, 1 teaspoonful of soy, 2 teaspoonfuls of tarragon vinegar, 1 tablespoonful of port wine. AVERAGE COST, 2s. 6d.

Cut the mutton into nicely-shaped cutlets, flatten them, and trim off some of the fat, dip them in clarified butter, and then into the beaten yolk of an egg. Mix well together bread-crumbs, herbs, parsley, shalot, lemon-peel, and seasoning in the above proportion, and cover the cutlets with these ingredients. Melt some butter in a frying-pan, lay in the cutlets, and fry them a nice brown; take them out, and keep them hot before the fire. Dredge some flour into the pan, and, if there is not sufficient butter, add a little more; stir till it looks brown, then put in the hot broth or water, and the remaining ingredients; give one boil, and pour round the cutlets.

If the gravy should not be thick enough, add a little more flour. Mushrooms, when obtainable, are a great improvement to this dish, and when not in season, mushroompowder may be substituted for them. TIME.-10 minutes; rather longer should the cutlets be very thick.

SEASONABLE at any time.

Cutlets of Cold Mutton. (Cold Meat Cookery.) - INGREDIENTS.-The remains of cold loin or neck of mutton, 1 egg, bread-crumbs, brown gravy or tomato sauce.

AVERAGE COST, exclusive of the meat, 3d. mutton into cutlets, trim them, and take away a portion of the fat, should there be too too much; dip them in beaten egg, and sprinkle with bread-crumbs, and fry them a nice brown in hot dripping. Arrange them on a dish, and pour round them either a good gravy or hot tomato sauce.

Cut the remains of cold loin or neck of TIME. About 7 minutes.

SEASONABLE at any time.

CUTLETS AND PEAS. "Dinner we have heard to be the strongest line defining The difference 'twixt man and beast, the former only dining." DAMPFNUDELN.

AMPFNUDELN, or German Puddings. -INGREDIENTS for 12 puddings.-1 lb. of flour, 1/4 lb. of butter, 5 eggs, 2 small tablespoonfuls of yeast, 2 tablespoonfuls of finelypounded sugar, milk, a very little salt. AVERAGE COST, 1s. 2d.

Put the flour into a basin, make a hole in the centre, into which put the yeast, and rather more than 1/4 pint of warm milk; make this into a batter with the middle of the flour, and let the sponge rise in a warm temperature. When sufficiently risen, mix the eggs, butter, sugar and salt, with a little more warm milk, and knead the whole well together with the hands, beating the dough until it is perfectly smooth, and it drops from the fingers. Then cover the basin with a cloth, put it in a warm place, and when the dough has nicely risen, knead it into small balls; butter the bottom of a deep sauté-pan, strew over some pounded sugar, and let the dampfnudeln be laid in, but do not let them touch one another; then pour over sufficient milk to cover them, put on the lid and let them rise to twice their original size by the side of the fire. Now place them in the oven for a few minutes to acquire a nice brown colour, and serve them on a napkin, with custard DAMSON CHEESE. sauce flavoured with vanilla, or a compôte of any fruit that may be preferred.

TIME. to hour for the sponge to rise; 10 to 15 minutes for the puddings to rise; 10 minutes to bake them in a brisk oven.

SEASONABLE at any time.