Читать книгу Cakes & Ale - Spencer Edward - Страница 40

is a savoury dish indeed; but I know of but one eating-house in London where you can get anything like it. Here is the recipe—

Place a layer of mutton cutlets, with most of the fat and tails trimmed off, at the bottom of a deep earthenware stewpan. Then a layer of chopped sheep’s kidneys, an onion cut into thin slices, half-a-dozen oysters, and some sliced potatoes. Sprinkle over these a little salt and pepper and a teaspoonful of curry powder. Then start again with cutlets, and keep on adding layers of the different ingredients until the dish be full. Whole potatoes atop of all, and pour in the oyster liquor and some good gravy. More gravy just before the dish is ready to serve. Not too fierce an oven, just fierce enough to brown the top potatoes.

In making this succulent concoction you can add to, or substitute for, the mutton cutlets pretty nearly any sort of flesh or fowl. I have met rabbit, goose, larks, turkey, and (frequently) beef therein; but, believe me, the simple, harmless, necessary, toothsome cutlet makes the best lining.

In the Cape Colony, and even as high up as Rhodesia, I have met with a dish called a Brady, which is worthy of mention here. It is made in the same way as the familiar Irish stew; but instead of potatoes tomatoes are used.