If the oven should not, by any accident, be hot enough to brown
the cutlets quickly, this may be done by holding over them a heated
fire shovel, as leaving them long in the oven dries out the potatoes
and so spoils the dish.
The sauce is made in the frying-pan in preference to a fresh one
in order that it may partake of both the flavor of the vegetables and
of the juices of the meat, which adhere to the pan in the process of
cooking.
MUTTON SeUBISE.
53
Mutton SouUf e. — Five mutton chops, three table-
spoonfuls of bread crumbs, one egg, two Spanish onions,
one ounce of flour, one-half pint of milk, one saltspoon-
ful of salt, one-half saltspoonful of pepper, two ounces of
butter, one ounce of clarified fat, two carrots, one turnip.
First throw the onions into boiling water to draw out
the greenness, and then allow them to stand in the soak
over night. When ready to prepare the dish throw the
onions again into boiling water, and let them boil in it for
half an hour. Cut the carrot and turnip into small balls,
with a French vegetable cutter and throw these also into
boiling water, letting them boil for twenty minutes. Pre-
pare the cutlets then by trimming the fat off and dipping
them into a well beaten egg, when the bread crumbs
should be put into a sheet of kitchen paper, seasoned with
a little pepper and salt and the cutlets rolled from side to
side therein until well covered. After the cutlets have
been rolled thus in the bread crumbs the coating should
be pressed on firmly and smoothly with the blade of a
knife, and when the clarified fat has been heated in a
frying-pan until the blue smoke arises from it, the cutlets
should be dropped one by one therein, and cooked for
seven minutes, turning them once in the pan while frying.
While the cutlets are cooking the onions should be
taken from the boiling water and chopped very finely.
Put them then into a dry saucepan, and mix them to-
gether with an ounce of flour, add by degrees the milk,
pepper, and salt, when the saucepan must be placed over
the fire and its contents stirred until the milk boils.
When boiling add the butter, letting all cook together for
two minutes.
The cutlets should now be arranged in a circle upon
54 MEATS.
a hot platter, the turnip and carrot filled into the centre,
and the soubise poured around the whole.
Ragout of Rabbit.— One rabbit, one-quarter of a
pound of bacon, one teaspoonful of mixed dried herbs,
six small mushrooms, one very small onion, one teaspoon-
ful of salt✪ Windham Cutlets, juice of one-half of a lemon, two ounces of
flour, one tablespoonful of Harvey's sauce, one wineglass-
ful of sherry, one gill of stock.
The rabbit must first lie for an hour in strong salt and
water, after which it should be cut into convenient pieces
and dried thoroughly in a towel.
The bacon should then be cut into dice, and putting
it into a stew-pan and over a hot fire, fried until it is
brown. Take out now the browned bacon and substitu-
ting the pieces of rabbit there for, fry these also until brown,
sprinkling in the flour as they cook which helps them to a
fine color.
While the meats are browning the mushrooms and
onion should be chopped exceedingly fine — almost to a
powder, and this sprinkled over the browned rabbit, also
the salt, pepper and herbs. Stir all well together, then
squeeze over it the lemon-juice, adding also the Harvey's
sauce, sherry, and, last of all the stock.
Cook slowly for one hour, stirring constantly mean-
time as the perfection of this preparation lies in preserv-
ing its exceeding drjmess without letting it bum.
Note. — Only a young rabbit is suitable for this dish as an old one
requires toe long for the cooking.
The bacon is used for this preparation because of the fine flavor
which it imparts, but butter may be substituted for it in cooking the
rabbit, if more convenient or desirable.
BRAISED FILET OF VEAL. 55 ✪ Braised Filet of Veal
Page 25 · 4 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If the oven should not, by any accident, be hot enough to brown the cutlets quickly, this may be done by holding over them a heated fire shovel, as leaving them long in the oven dries out the potatoes and so spoils the dish.
The sauce is made in the frying-pan in preference to a fresh one in order that it may partake of both the flavor of the vegetables and of the juices of the meat, which adhere to the pan in the process of cooking.
MUTTON SOUBISE.
Mutton Soufflé. — Five mutton chops, three tablespoonfuls of bread crumbs, one egg, two Spanish onions, one ounce of flour, one-half pint of milk, one saltspoonful of salt, one-half saltspoonful of pepper, two ounces of butter, one ounce of clarified fat, two carrots, one turnip.
First throw the onions into boiling water to draw out the greenness, and then allow them to stand in the soak over night. When ready to prepare the dish throw the onions again into boiling water, and let them boil in it for half an hour. Cut the carrot and turnip into small balls, with a French vegetable cutter and throw these also into boiling water, letting them boil for twenty minutes. Prepare the cutlets then by trimming the fat off and dipping them into a well beaten egg, when the bread crumbs should be put into a sheet of kitchen paper, seasoned with a little pepper and salt and the cutlets rolled from side to side therein until well covered. After the cutlets have been rolled thus in the bread crumbs the coating should be pressed on firmly and smoothly with the blade of a knife, and when the clarified fat has been heated in a frying-pan until the blue smoke arises from it, the cutlets should be dropped one by one therein, and cooked for seven minutes, turning them once in the pan while frying.
While the cutlets are cooking the onions should be taken from the boiling water and chopped very finely. Put them then into a dry saucepan, and mix them together with an ounce of flour, add by degrees the milk, pepper, and salt, when the saucepan must be placed over the fire and its contents stirred until the milk boils. When boiling add the butter, letting all cook together for two minutes.
The cutlets should now be arranged in a circle upon
a hot platter, the turnip and carrot filled into the centre, and the soubise poured around the whole.
Ragout of Rabbit.— One rabbit, one-quarter of a pound of bacon, one teaspoonful of mixed dried herbs, six small mushrooms, one very small onion, one teaspoonful of salt, juice of one-half of a lemon, two ounces of flour, one tablespoonful of Harvey's sauce, one wineglassful of sherry, one gill of stock.
The rabbit must first lie for an hour in strong salt and water, after which it should be cut into convenient pieces and dried thoroughly in a towel.
The bacon should then be cut into dice, and putting it into a stew-pan and over a hot fire, fried until it is brown. Take out now the browned bacon and substituting the pieces of rabbit there for, fry these also until brown, sprinkling in the flour as they cook which helps them to a fine color.
While the meats are browning the mushrooms and onion should be chopped exceedingly fine — almost to a powder, and this sprinkled over the browned rabbit, also the salt, pepper and herbs. Stir all well together, then squeeze over it the lemon-juice, adding also the Harvey's sauce, sherry, and, last of all the stock.
Cook slowly for one hour, stirring constantly meantime as the perfection of this preparation lies in preserving its exceeding dryness without letting it bum.
Note. — Only a young rabbit is suitable for this dish as an old one requires too long for the cooking.
The bacon is used for this preparation because of the fine flavor which it imparts, but butter may be substituted for it in cooking the rabbit, if more convenient or desirable.
BRAISED FILET OF VEAL. 55
Records on this page
Windham CutletsMutton SoubiseRagout of RabbitBraised Filet of Veal