Required: About one and a half pounds of the best end of neck of mutton. Two pounds of mashed potatoes. Two pounds of spinach. For the sauce :

Half a pint of stock. One teaspoonful of cornflour. One teaspoonful of sherry. One or two mushrooms. A few drops of cochineal. (Sufficient for four.)

Mix the cornflour smoothly with a little cold stock, then add the remainder; stir it over the fire until it boils well. Peel the mushrooms, examine them carefully, then chop them coarsely, add them to the sauce with the sherry, salt and pepper., and a few drops of cochineal to tint it a pale pink. Wash the spinach very thoroughly, otherwise it may be gritty, put it in a saucepan and boil it until tender; add no water - there will be sufficient on the leaves after washing them. When cooked, rub the spinach through a sieve; re-heat it, adding a small lump of butter.

Next prepare the noisettes. Remove the chine bone from the neck, and cut out the fillet - that is, the round end of the cutlet. Cut the fillet into fairly thick slices (there should be five or six from the joint), trim off all skin or the noisettes will shrink, beat them slightly with a heavy knife or cutlet bat. Have ready a fireproof "pipkin" for each fillet. Put a layer of spinach in each; on this pour a little sauce, then put in a fillet, which should first be cooked slightly over the fire in a saute or frying-pan. Melt an ounce of butter in a saucepan, put in the mashed potatoes and stir them in the pan over the fire until they are smooth. Add to them the yolk of an egg and a good seasoning of salt and pepper. Put the potato into a forcing-bag which has a fairly coarse vegetable pipe, and pipe some over each noisette, working it up into a dome shape, ending in a pretty "rose" on the top.

Chicken and Ham Patties

Chicken and Ham Patties

Put the noisettes in the oven until they are thoroughly hot and the potato is a delicate biscuit colour.