Lamb Cutlets in Aspic Jelly. — Line the bottom of a stew-
pan with rashers of bacon, sliced carrots, and onions ; trim
some cutlets neatly, put them in the stewpan with a few cloves
and peppercorns, half a blade of mace, and two or three sprigs
of parsley. Moisten with 1 wineglassful of sherry and as
much clear stock as will cover them, and simmer at the side
of the fire with the lid on. When tender, leave the cutlets
in their cooking-liquor until half cold, then drain, put them
between two plates, and put a weight on the top. When
quite cold, trim the cutlets neatly, pour a layer of liquid
aspic jelly in a saute-pan, and when set lay the cutlets on
it, cover with another layer of the jelly, and stand the pan
on ice. When the jelly is quite cold and firm, procure a tin
cutter the shape of a cutlet, and stamp the cutlets out with
it, dipping it constantly in hot water. Boil some young
green peas✪ Lamb Cutlets in Aspic Jelly in water until cooked, then drain off all the water,
put a little jelly in with them, and toss over the fire for a
minute or two till well covered with it. Put a circle of
chopped jelly on a dish, arrange the cutlets on it, and turn
the peas in the centre. Garnish round the cutlets with
croutons of aspic jelly, and serve.
Lamb Cutlets with Cucumber. — Peel a large cucumber,
cut it into slices tin. thick, remove the seeds, cut each
slice into quarters, dredge well with salt, cover with cold
water, and leave for an hour or two. Drain the pieces of
cucumber, put them into a saucepan of boiling salted water,
and let them simmer until nearly tender. Cut some Lamb
cutlets to a nice even shape, dust over with salt and pepper,
roll them in beaten egg and then in finely-grated breadcrumb.
In about half-an-hour’s time egg-and-breadcrumb the cutlets
again, and fry until nicely browned in boiling lard. Drain
the pieces of cucumber, put them into a saute-pan with a
good-sized lump of butter and a moderate quantity of finely-
minced parsley✪ Lamb Cutlets with Cucumber, and toss them about over the fire for a few
minutes. Spread a folded napkin or an ornamental dish-paper
over a hot dish, pile the cucumber up in the centre, arrange
the cutlets round it, garnish with a border of fried parsley,
and serve while hot.
Lamb Cutlets with Mint Sauce. — Mix together 4 heaped
table-spoonfuls of finely-chopped fresh mint, 1 table-spoonful
of sugar, and 4 table-spoonfuls of vinegar ; put two or three
lean Lamb cutlets✪ Lamb Cutlets with Mint Sauce on this dressing or pickle, dust with pepper,
let them stand for half-an-hour, and then turn. At the end
of an hour put them, without wiping, between the bars of a
buttered double-wire gridiron, and broil quickly over a hot
fire. Meanwhile, turn the chopped mint from the dish into
a saucepan with 2 more table-spoonfuls of sugar and 4 table-
spoonfuls of vinegar, let these ingredients boil once, and then
serve the sauce with the cutlets. The cutlets should be
served hot, as soon as they are done, on a hot dish, with a
little salt, pepper, and butter over them.
Page 221 · 3 recipe records on this page
Presented as published in 1892. 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
Lamb Cutlets in Aspic Jelly. — Line the bottom of a stewpan with rashers of bacon, sliced carrots, and onions ; trim some cutlets neatly, put them in the stewpan with a few cloves and peppercorns, half a blade of mace, and two or three sprigs of parsley. Moisten with 1 wineglassful of sherry and as much clear stock as will cover them, and simmer at the side of the fire with the lid on. When tender, leave the cutlets in their cooking-liquor until half cold, then drain, put them between two plates, and put a weight on the top. When quite cold, trim the cutlets neatly, pour a layer of liquid aspic jelly in a saute-pan, and when set lay the cutlets on it, cover with another layer of the jelly, and stand the pan on ice. When the jelly is quite cold and firm, procure a tin cutter the shape of a cutlet, and stamp the cutlets out with it, dipping it constantly in hot water. Boil some young green peas in water until cooked, then drain off all the water, put a little jelly in with them, and toss over the fire for a minute or two till well covered with it. Put a circle of chopped jelly on a dish, arrange the cutlets on it, and turn the peas in the centre. Garnish round the cutlets with croutons of aspic jelly, and serve.
Lamb Cutlets with Cucumber. — Peel a large cucumber, cut it into slices tin. thick, remove the seeds, cut each slice into quarters, dredge well with salt, cover with cold water, and leave for an hour or two. Drain the pieces of cucumber, put them into a saucepan of boiling salted water, and let them simmer until nearly tender. Cut some Lamb cutlets to a nice even shape, dust over with salt and pepper, roll them in beaten egg and then in finely-grated breadcrumb. In about half-an-hour’s time egg-and-breadcrumb the cutlets again, and fry until nicely browned in boiling lard. Drain the pieces of cucumber, put them into a saute-pan with a good-sized lump of butter and a moderate quantity of finelyminced parsley, and toss them about over the fire for a few minutes. Spread a folded napkin or an ornamental dish-paper over a hot dish, pile the cucumber up in the centre, arrange the cutlets round it, garnish with a border of fried parsley, and serve while hot.
Lamb Cutlets with Mint Sauce. — Mix together 4 heaped table-spoonfuls of finely-chopped fresh mint, 1 table-spoonful of sugar, and 4 table-spoonfuls of vinegar ; put two or three lean Lamb cutlets on this dressing or pickle, dust with pepper, let them stand for half-an-hour, and then turn. At the end of an hour put them, without wiping, between the bars of a buttered double-wire gridiron, and broil quickly over a hot fire. Meanwhile, turn the chopped mint from the dish into a saucepan with 2 more table-spoonfuls of sugar and 4 tablespoonfuls of vinegar, let these ingredients boil once, and then serve the sauce with the cutlets. The cutlets should be served hot, as soon as they are done, on a hot dish, with a little salt, pepper, and butter over them.
Records on this page
Lamb Cutlets in Aspic JellyLamb Cutlets with CucumberLamb Cutlets with Mint Sauce