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 it over the fire, and when quite hot lay in
the cotelettes, fry nearly ten minutes (over a moderate fire) of a light
brown colour; to ascertain when done, press your knife upon the thick
part, if quite done it will feel rather firm; possibly they may not all
be done at one time, so take out those that are ready first and lay them
on a cloth till the others are done; as they require to be cooked with
the gravy in them, dress upon a thin border of mashed potatoes in a
crown, with the bones pointing outwards, sauce over with a pint of the
sauce reform (No. 35), and serve. If for a large dinner you may possibly
be obliged to cook the cotelettes half an hour before, in which case
they must be very underdone, and laid in a clean sauté-pan, with two or
three spoonfuls of thin glaze; keep them in the hot closet, moistening
them occasionally with the glaze (with a paste-brush) until ready to
serve; the same remark applies to every description of cotelettes.