MUTTON CUTLETS, SARDINIAN SAUCE.

Ingredients : About three pounds best end neck of mutton,
two eggs, some breadcrumbs, four ounces butter, one pint of
stock, one shalot, a little parsley, a tin of preserved mushrooms,
eight Spanish olives cut in quarters, three ounces of lean harn,
a little roux, a wineglassful of vinegar, and a little mushroom
catsup. Saw off the chine and trim the mutton, then cut out
the cutlets, flatten them with a cutlet-bat or chopper dipped in
cold water, trim them into shape, dip them in two eggs beaten
up with some seasoning, then in breadcrumbs ; melt a little
butter, pour it into a frying-pan, lay in the cutlets, and place
away until dinner-time. Chop one shalot and a little parsley
very fine, place them in a stewpan with some seasoning and one
ounce butter; let fry five minutes; pour in one pint of stock,
add a little roux; let boil ten minutes, then add one tin of pre-
served mushrooms left whole, eight Spanish olives cut in quar-
ters, three ounces lean ham cut in small squares, the vinegar
and mushroom catsup ; let simmer gently one hour. Ten min-
utes before wanted, fry the cutlets a light brown, let them drain
on a piece of paper before the fire, to absorb the butter ; place
them in a circle overlapping one another on a bed of mashed
potatoes on a hot dish, and pour the boiling sauce over them.
Serve immediately.

ROAST DUCKLINGS.

Cover the breasts of two fine ducklings with buttered paper,
bake them in a hot oven thirty-five minutes; when cooked,
place them on a very hot dish, and pour over them some good
gravy seasoned and colored with a little soy.

SALAD.

Well wash and pick four lettuces, one endive, one punnet of
small salad ; free them from water by swinging them in a cloth ;
cut into moderate-sized pieces, place in a salad-bowl, and pour
over the following sauce : Mix in a basin the yolks of two eggs,
a little mustard, a little salt, a gill of olive oil, a gill of vinegar,
and half a gill of cream; stir these ingredients well together,
and pour over the salad ; ornament the top of the salad with
beet-root, cucumber, and hard-boiled eggs cut in slices.

Tags: special recipes, home cooking, weight control, low carb recipes, Healthy Food