Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

plain fashion, and at one time had only the merit of economy; but a real gourmet, the illustrious Cambaceres, who lived in the time of the first Empire, being served with this dish at a little country inn, while travelling, discovered the correctness of the proverb that “the nearer the bone the sweeter the meat,” and on returning to Paris introduced it to the fashionable circle, and for a long period this exquisite cotelettes d’agneaux de maison, or house-lamb cutlet, and the dainty and justly celebrated cutlets de presalé, were figuring on all the banqueting tables of the Paris gourmets in perfect _negligé_, being dressed in the following unceremonious manner:--Take either a neck of lamb or mutton, neither too fat nor too lean, chop the cutlets about six inches in length, cutting them as usual, leaving a bone in each; flatten them with the chopper, not trimming them at all, season them highly with salt and pepper, broil them very quick, and serve hot. Lamb, mutton, and veal cutlets may be done the same. For plain cutlets with fried potatoes, cut them either à la bouchere _or trim them_, and proceed as for rumpsteak. _Ditto for Cutlets_ à la maître d’hôtel. For relishing sauce, see List of Sauces. NO. 4--LAMB AND MUTTON CUTLETS, SEMI-BOUCHERE. Cut your cutlets from the neck, one inch thick; beat them flat with a chopper without trimming them, roll them in flour, butter over; season with salt, pepper, a little chopped shalot; broil on a sharp fire, turn three or four times, and serve. NO. 5.--RELISHING STEAK. (Mutton, Veal, Pork, Chops and Cutlets, Fowls, Pigeons, Grilled Bones, Kidneys, &c.) Chop fine a tablespoonful of green pickled chillies: mix with two pats of butter, a little mustard, a spoonful of grated horseradish; have a nice thick steak, spread the steak on both sides with the above, season with half a teaspoonful of salt, put on a gridiron on a sharp fire, turn three or four times; put on a hot dish with the juice of half a lemon and two teaspoonfuls of walnut ketchup, and serve. If