The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

until the sides are quite covered with them; then prepare a piece of bread as in the last, fill the space up with the same forcemeat, blanch it in a stewpan as before, turn out on your dish, take away the bread, and serve with a sauce Périgueux (No. 55) over it. No. 697. _Of Mutton for Entreés._ For entrées the small South Down mutton is much to be preferred, the principal entrées made from mutton are cotelettes, which never will be out of vogue; I shall therefore give a numerous list of receipts for the dressing of them, but the manner of cutting them requires particular attention; the most simple method is to take the chine-bone off from the neck neatly with a saw, but not quite detaching all the meat from the bone, then cut it into chops, leaving a bone to each; with a knife cut off the skinny part from each side of the bone and a piece of the meat at the end of the bone, so as to leave a piece of bone about half an inch in length, then with a cotelette-bat beat them nearly to the same thickness as the bone, take the rough parts of the bone off with your chopper, and trim the cotelettes of a good shape, taking off a greater part of the fat and rounding the lean part nicely; but in cutting cotelettes to look well, much depends upon the taste of the person, they require to be cut some time previous to cooking, or they would shrink and loose their shape. No. 698. _Cotelettes de Mouton à la Reform._ Chop a quarter of a pound of lean cooked ham very fine, [Illustration: Mutton Cutlet] [Illustration: Pork Cutlet] [Illustration: Lamb Cutlet] and mix it with the same quantity of bread-crumbs, then have ten very nice cotelettes, lay them flat on your table, season lightly with pepper and salt, egg over with a paste-brush, and throw them into the ham and bread-crumbs, then beat them lightly with a knife, put ten spoonfuls of oil in a sauté-pan, place