Lamb Cutlets with Mushrooms. — Cut five cutlets, slant-
wise, from three necks of Lamb, trim them, cut off the piece
of bone at the back, and beat slightly with a cutlet-bat.
Put them in a frying-pan in which there is some hot clarified
butter, sprinkle a little salt over, and fry both sides over a
brisk fire for twelve minutes ; add 2 or 3 table-spoonfuls of
melted glaze, reduce, dip a brush into the mixture, and glaze
the cutlets with it. Place a ruffle round the end of each
bone, put a puree of mushrooms in the centre of the dish,
place the cutlets lengthwise on a border of potatoes round
them, and finish with an outside border of small mushroom-
head✪ Lamb Cutlets with Mushroomss.
Lamb Cutlets with New Carrots. — Procure very small
new carrots, and scrape and boil them until tender in salted
water ; trim the cutlets nicely, dip them in beaten egg, and
roll in finely-grated breadcrumb, giving them a good coating.
Put a large lump of lard✪ Lamb Cutlets with New Carrots in a flat stewpan, and when boiling
put in the cutlets, and fry them until delicately browned ;
take them out of the fat as they are cooked, and put them
Lamb — continued.
to drain on a sheet of kitchen-paper in front of the fire.
Drain the carrots when cooked, and put in the saucepan
with them a lump of fresh butter and a moderate quantity
of finely-chopped parsley ; squeeze over them half the juice
of a small lemon, season to taste with salt and pepper, and
a small quantity of caster sugar. Moisten the carrots with
1 or 2 table-spoonfuls of common stock, and toss them over
the fire for a few minutes. Arrange the cutlets in a circle
on a hot dish, pile the carrots in the centre, garnish with
a border of fried parsley, and serve.
Lamb Cutlets with Peas Sautes. — Trim a dozen cutlets
of Lamb, and season with pepper and salt ; dip them in
beaten eggs, roll them in breadcrumbs, and fry in clarified
butter. Cook 1 pint of green peas in salted wa?er, drain them,
put them in a stewpan with 3oz. to 5oz. of butter, and toss
them over a fire. When the butter is melted, pour them
into the centre of the cutlets, having previously arranged
them on a dish in a circle, and serve very hot.
Lamb Cutlets Sautes. — Cut two necks of Lamb into cutlets,
trim them, sprinkle salt and pepper over, dip them in clarified
butter, and fry in a saute-pan ; when nicely browned, drain
them. Put a croustade full of French beans on a hot dish,
arrange the cutlets round them, and serve with bechamel
sauce separately in a small tureen.
Lamb Cutlets with Spinach. — Cut a neck of Lamb into
cutlets, trim them to a nice shape, brush over with warmed
butter, and season with salt✪ Lamb Cutlets with Peas Sautes and pepper ; put them in a
double gridiron, and broil in front of a clear fire. Pick the
spinach over, and wash it in several waters, as it is very
gritty ; boil it, and when cooked, drain on a fine hair sieve.
Put loz. of butter and 1 table-spoonful of flour into a sauce-
pan, and stir them over the fire until well mixed ; pass the
spinach through the sieve into the butter, moisten with a
small quantity of milk, season to taste with salt and pepper,
and stir it over the fire until boiling. Pile the spinach in the
centre of a hot dish, arrange the cutlets round it, and serve.
Page 222 · 6 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 with Mushrooms. — Cut five cutlets, slantwise, from three necks of Lamb, trim them, cut off the piece of bone at the back, and beat slightly with a cutlet-bat. Put them in a frying-pan in which there is some hot clarified butter, sprinkle a little salt over, and fry both sides over a brisk fire for twelve minutes ; add 2 or 3 table-spoonfuls of melted glaze, reduce, dip a brush into the mixture, and glaze the cutlets with it. Place a ruffle round the end of each bone, put a puree of mushrooms in the centre of the dish, place the cutlets lengthwise on a border of potatoes round them, and finish with an outside border of small mushroomheads.
Lamb Cutlets with New Carrots. — Procure very small new carrots, and scrape and boil them until tender in salted water ; trim the cutlets nicely, dip them in beaten egg, and roll in finely-grated breadcrumb, giving them a good coating. Put a large lump of lard in a flat stewpan, and when boiling put in the cutlets, and fry them until delicately browned ; take them out of the fat as they are cooked, and put them
Lamb — continued.
to drain on a sheet of kitchen-paper in front of the fire. Drain the carrots when cooked, and put in the saucepan with them a lump of fresh butter and a moderate quantity of finely-chopped parsley ; squeeze over them half the juice of a small lemon, season to taste with salt and pepper, and a small quantity of caster sugar. Moisten the carrots with 1 or 2 table-spoonfuls of common stock, and toss them over the fire for a few minutes. Arrange the cutlets in a circle on a hot dish, pile the carrots in the centre, garnish with a border of fried parsley, and serve.
Lamb Cutlets with Peas Sautes. — Trim a dozen cutlets of Lamb, and season with pepper and salt ; dip them in beaten eggs, roll them in breadcrumbs, and fry in clarified butter. Cook 1 pint of green peas in salted water, drain them, put them in a stewpan with 3oz. to 5oz. of butter, and toss them over a fire. When the butter is melted, pour them into the centre of the cutlets, having previously arranged them on a dish in a circle, and serve very hot.
Lamb Cutlets Sautes. — Cut two necks of Lamb into cutlets, trim them, sprinkle salt and pepper over, dip them in clarified butter, and fry in a saute-pan ; when nicely browned, drain them. Put a croustade full of French beans on a hot dish, arrange the cutlets round them, and serve with bechamel sauce separately in a small tureen.
Lamb Cutlets with Spinach. — Cut a neck of Lamb into cutlets, trim them to a nice shape, brush over with warmed butter, and season with salt and pepper ; put them in a double gridiron, and broil in front of a clear fire. Pick the spinach over, and wash it in several waters, as it is very gritty ; boil it, and when cooked, drain on a fine hair sieve. Put loz. of butter and 1 table-spoonful of flour into a saucepan, and stir them over the fire until well mixed ; pass the spinach through the sieve into the butter, moisten with a small quantity of milk, season to taste with salt and pepper, and stir it over the fire until boiling. Pile the spinach in the centre of a hot dish, arrange the cutlets round it, and serve.
Records on this page
Lamb Cutlets with MushroomsLamb Cutlets with New CarrotsLamb Cutlets with New CarrotsLamb Cutlets with Peas SautesLamb Cutlets with SpinachLamb Cutlets Sautes