. American cookery. ail shell of the ready to serve, set the shells con-taining the mousse on a serving the top with the decorated slices of lobster, set heart leaves of lettuce atthe sides of the dish, and serve Frenchdressing in a dish apart. Irish Stew in Earthen Casserole Have two pounds of chops from thebest end of a neck of mutton, trimmedof all fat. Have pared and sliced abouttwo quarts of potatoes and six onions ofmedium size. Put a layer of potatoesand onions at the bottom of the casserole,and sprinkle with salt and pepper; aboveset a layer of meat, then vege
. American cookery. ail shell of the ready to serve, set the shells con-taining the mousse on a serving the top with the decorated slices of lobster, set heart leaves of lettuce atthe sides of the dish, and serve Frenchdressing in a dish apart. Irish Stew in Earthen Casserole Have two pounds of chops from thebest end of a neck of mutton, trimmedof all fat. Have pared and sliced abouttwo quarts of potatoes and six onions ofmedium size. Put a layer of potatoesand onions at the bottom of the casserole,and sprinkle with salt and pepper; aboveset a layer of meat, then vegetables, seas-oned as before, until all are used. Pourin boiling water or broth to come nearlyto the top of the last layer. Cover andlet cook gently on the top of the rangeor in the oven about three hours. Breaded Veal Cutlets Cut veal steak into pieces for serving,roll in cracker crumbs, then dip in anegg, beaten and mixed with half a cup ofmilk, and again roll or pat in crackercrumbs, to cover completely. Cook bits. LOBSTER CUTLETS. WITH LOBSTER MOUSSE 124 AMERICAN COOKERY of fat salt pork in an iron frying panvery slowly until the fat is well triedout; in this cook the prepared veal untilbrown on one side, then turn to brownthe other side. Use plenty of fat, anddo not cook the pork or veal too fast; theveal should be an amber shade when fin-ished ; remove the veal to a white-linedsaucepan of such size that each piece ofveal has plenty of room on the bottom ofthe dish; pour in hot, well-seasoned to-mato puree (cooked tomatoes pressedthrough a sieve), and broth or water tosurround the meat, but not to cover it;cover the saucepan, and let cook, barelysimmering, about one hour. Carefullycooked, the breading will not start fromthe veal. the eggs above the celery, and set thedish in the oven to cook the-eggs. Poached Eggs Have water boiling in a saucepan;draw it to a cooler part of the range, andbreak the required number of eggs intoit. Let cook, without allowing the waterto boil,
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