CHICKEN CUTLETS (an Entree)

Ingredients

• 2 chickens
• seasoning to taste of salt
• white pepper, and cayenne
• 2 blade pounded mace
• egg and bread crumbs
• clarified butter
• 1 strip lemon-rind
• 2 carrots
• 1 onion
• 2 tablespoonful mushroom ketchup
• thickening of butter and flour
• 1 egg

Instructions

1. Remove the breast and leg bones of the chickens;
2. cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace, and cayenne.
3. Put the bones, trimmings, &c., into a stewpan with 1 pint of water, adding carrots, onions, and lemon-peel in the above proportion;
4. stew gently for 1-1/2 hour, and strain the gravy.
5. Thicken it with butter and flour, add the ketchup and 1 egg well beaten;
6. stir it over the fire, and bring it to the simmering-point, but do not allow it to boil.
7. In the mean time, egg and bread-crumb the cutlets, and give them a few drops of clarified butter;
8. fry them a delicate brown, occasionally turning them;
9. arrange them pyramidically on the dish, and pour over them the sauce.