Mutton, Breast of, Grilled. — A breast of mutton, yolk of
one egg, some breadcrumbs, a bunch of sweet herbs, a
sprig of parsley, one onion, four pickled cucumbers, one
tablespoonful of capers, half a pint of gravy, a piece of
butter rolled in flour✪ Mutton, Breast of, Grilled. Half boil a breast of mutton, score
it and season it with pepper and salt, rub it over with
the yolk of an egg, and sprinkle it with breadcrumbs and
sweet herbs chopped fine. Put it over a clear fire, and broil
it gently till it is of a fine brown colour, or set it before the
fire in a Dutch oven and do the same. Chop a sprig of
parsley, one onion, four pickled cucumbers, and a spoonful
of capers; boil them five minutes in half a pint of gravy,
thicken it with a piece of butter rolled in flour ; lay the
mutton on a hot dish, pour the sauce over it. (Time — One
and half hour.)
ENTRIES
143
Mutton Chops a la Monte Carlo.— Cut up twelve chops
from a loin of mutton, flatten them lightly, and trim neatly.
Season with salt and pepper, and dip them in oiled butter,
and then into breadcrumbs. Broil the chops over a moderate
fire, and dish them en couronne or in a circular form.
Garnish the centre of the dish with a puree of French
beans, cooked in salted water, drained and passed through
a fine hair sieve; season to taste; add a small pat of
batter and a spoonful of hechamel sauce✪ Mutton Chops a la Monte Carlo, and warm up.
Mutton, Roulades of. — Remove the fillet from a loin of
mutton ; trim away all skin and fat. Flatten the fillet
with a cutlet bat, and cut it lengthways into slices as thin
as possible. Divide these into neat pieces three inches
long, sprinkle each with pepper, salt, and finely chopped
parsley ; roll them up tightly ; dip into beaten egg, and
then breadcrumbs mixed with an equal quantity of flour,
and highly seasoned with pepper and salt. Place the
roulade on a skewer (three or four on each skewer), and
cook them in one ounce of butter✪ Mutton, Roulades of in a frying-pan.
Noisettes a la Rossini. — Roast a fowl, and mince it
rather coarsely. Make a good sauce with the butter, good
stock, a little flour, and the yolk of an egg. When this is
nearly cold, mix the chicken in it, and season with salt
and pepper. Cut some caul of a pig into rounds about four
inches in diameter ; in the middle of each of these rounds
put a small quantity of the chicken preparation ; fold the
skin well over, making it quite round in shape. Beat two
eggs up, salt and pepper them, roll the noisettes in, and then
into fine breadcrumbs. Throw them into boiling fat for
about five minutes, and serve very hot. Serve dished in
pyramids and garnish with parsley.
Ox-tail, Haricot of. — Divide the ox-tail at the joints,
which are indicated by a semi-transparent spot on the
sinews which connect the joints; parboil them in water
for ten minutes, and trim away all asperities, so as to give
the pieces a smooth, rounded appearance. Put them in a
stewpan, with carrot, celery, faggot of parsley, an onion
stuck with six cloves, a bit of mace, twelve peppercorns,
a spoonful of salt, and two quarts of water. Boil very
gently for two hours, and when the pieces have become
144
THE housewife's EEFEEEE
✪ Ox-tail Haricot
Page 99 · 4 recipe records on this page
Presented as published in 1898. 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
Mutton, Breast of, Grilled. — A breast of mutton, yolk of one egg, some breadcrumbs, a bunch of sweet herbs, a sprig of parsley, one onion, four pickled cucumbers, one tablespoonful of capers, half a pint of gravy, a piece of butter rolled in flour. Half boil a breast of mutton, score it and season it with pepper and salt, rub it over with the yolk of an egg, and sprinkle it with breadcrumbs and sweet herbs chopped fine. Put it over a clear fire, and broil it gently till it is of a fine brown colour, or set it before the fire in a Dutch oven and do the same. Chop a sprig of parsley, one onion, four pickled cucumbers, and a spoonful of capers; boil them five minutes in half a pint of gravy, thicken it with a piece of butter rolled in flour ; lay the mutton on a hot dish, pour the sauce over it. (Time — One and half hour.)
Mutton Chops a la Monte Carlo.— Cut up twelve chops from a loin of mutton, flatten them lightly, and trim neatly. Season with salt and pepper, and dip them in oiled butter, and then into breadcrumbs. Broil the chops over a moderate fire, and dish them en couronne or in a circular form. Garnish the centre of the dish with a puree of French beans, cooked in salted water, drained and passed through a fine hair sieve; season to taste; add a small pat of batter and a spoonful of hechamel sauce, and warm up.
Mutton, Roulades of. — Remove the fillet from a loin of mutton ; trim away all skin and fat. Flatten the fillet with a cutlet bat, and cut it lengthways into slices as thin as possible. Divide these into neat pieces three inches long, sprinkle each with pepper, salt, and finely chopped parsley ; roll them up tightly ; dip into beaten egg, and then breadcrumbs mixed with an equal quantity of flour, and highly seasoned with pepper and salt. Place the roulade on a skewer (three or four on each skewer), and cook them in one ounce of butter in a frying-pan.
Noisettes a la Rossini. — Roast a fowl, and mince it rather coarsely. Make a good sauce with the butter, good stock, a little flour, and the yolk of an egg. When this is nearly cold, mix the chicken in it, and season with salt and pepper. Cut some caul of a pig into rounds about four inches in diameter ; in the middle of each of these rounds put a small quantity of the chicken preparation ; fold the skin well over, making it quite round in shape. Beat two eggs up, salt and pepper them, roll the noisettes in, and then into fine breadcrumbs. Throw them into boiling fat for about five minutes, and serve very hot. Serve dished in pyramids and garnish with parsley.
Ox-tail, Haricot of. — Divide the ox-tail at the joints, which are indicated by a semi-transparent spot on the sinews which connect the joints; parboil them in water for ten minutes, and trim away all asperities, so as to give the pieces a smooth, rounded appearance. Put them in a stewpan, with carrot, celery, faggot of parsley, an onion stuck with six cloves, a bit of mace, twelve peppercorns, a spoonful of salt, and two quarts of water. Boil very gently for two hours, and when the pieces have become
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Records on this page
Mutton, Breast of, GrilledMutton Chops a la Monte CarloMutton, Roulades ofOx-tail Haricot