Mutton Cutlets a la Rdforme (an entree). — From 1 carrot,
1 turnip, the hard-boiled white of 1 egg, 2 slices of lean ham, 2
green gherkins, 9 French beans, cut out narrow strips of about two
inches in length, also a few star- and diamond-shaped pieces.
Partly boil the carrot and turnip before cutting into shapes. Make
a sauce of 1 oz. of butter browned with 1 oz. of flour, add f pint
of good stock, 1 shred onion, 1 tablespoon spiced vinegar, 1
dessert-spoon red currant jelly, 6 cloves, stir and let it boil
for five minutes, then strain it through a fine gravy strainer,
return the sauce to the pan, and add a few of the cut vegetables,
white of egg, pickles, ham, a dust of cayenne, 1 tablespoon
sherry wine, and let it just boil up. Have seven cutlets ready
M EAT.
49
that have been dipped into the beaten yolks of two eggs, and
then into a mixture of minced ham, bread-crumbs, pepper and
salt ; fry the cutlets in boiling fat for five minutes. Arrange the
cutlets in a ring in an entree dish, pour the sauce in the centre,
and garnish with the remainder of the vegetables, ham and eggs.
To Boil Neck of Mutton with Parsley Sauce.— Cut off
some of the fat and trim the joint to a good shape, sawing off a
bit of the end of the bones to make the joint more compact. Put
it into a saucepan with a few carrots and turnips and enough
water to cover it, and some salt. Boil slowly, allowing twenty
minutes to the pound. Rice or pearl barley may be added if
liked, and served with the meat and vegetables round the dish,
and parsley or caper sauce should be poured over the meat.
To Roast Neck of Mutton✪ To Roast Neck of Mutton. — This is rather a fat, rich joint
roasted, but if it is liked it must be trimmed into shape and a
great deal of the fat taken off and the ends of the bones sawn off.
It should then be roasted in the usual way, allowing twenty
minutes to the pound.
Saddle of Mutton. — Time, twenty minutes to the pound.
Take off the skin, cover the fat with a sheet of wTell-greased paper,
and roast it according to directions already given for roasting or
baking meat. A few minutes before the joint is cooked remove
the paper, sprinkle salt over it and dredge with flour, and drop
warmed butter over it. Make the gravy in the usual way and
serve red currant jelly in a separate dish✪ Saddle of Mutton.
Roast Shoulder of Mutton. — Twenty minutes to the pound.
Flour it well and sprinkle with pepper. Roast in the usual way.
Serve onion sauce with it✪ Roast Shoulder of Mutton.
Pickle for Beef, Pork, or Tongue. — i lb. coarse sugar,
£ lb. bay salt, i lb. saltpetre, and 2 lbs. common salt. Boil these
ingredients in 2 gallons of water✪ Pickle for Beef, Pork, or Tongue, take off the scum as it rises, and
then let the liquor stand till cold and put in your meat. Turn it
every day, and a tongue or moderate joint will be ready in a
fortnight.
4
50
MEAT.
Pork Chops. — These are best fried in a frying-pan in their own
fat. They take about twenty minutes, or twice as long as mutton
chops to cook, and must be thoroughly done. Season with pepper
and salt. Either tomato sauce, apple sauce, or piquante sauce
may be served with them in addition to some brown gravy✪ Pork Chops.
Page 36 · 8 recipe records on this page
Presented as published in 1901. 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 Cutlets a la Réforme (an entree). — From 1 carrot, 1 turnip, the hard-boiled white of 1 egg, 2 slices of lean ham, 2 green gherkins, 9 French beans, cut out narrow strips of about two inches in length, also a few star- and diamond-shaped pieces. Partly boil the carrot and turnip before cutting into shapes. Make a sauce of 1 oz. of butter browned with 1 oz. of flour, add f pint of good stock, 1 shred onion, 1 tablespoon spiced vinegar, 1 dessert-spoon red currant jelly, 6 cloves, stir and let it boil for five minutes, then strain it through a fine gravy strainer, return the sauce to the pan, and add a few of the cut vegetables, white of egg, pickles, ham, a dust of cayenne, 1 tablespoon sherry wine, and let it just boil up. Have seven cutlets ready
that have been dipped into the beaten yolks of two eggs, and then into a mixture of minced ham, bread-crumbs, pepper and salt ; fry the cutlets in boiling fat for five minutes. Arrange the cutlets in a ring in an entree dish, pour the sauce in the centre, and garnish with the remainder of the vegetables, ham and eggs.
To Boil Neck of Mutton with Parsley Sauce.— Cut off some of the fat and trim the joint to a good shape, sawing off a bit of the end of the bones to make the joint more compact. Put it into a saucepan with a few carrots and turnips and enough water to cover it, and some salt. Boil slowly, allowing twenty minutes to the pound. Rice or pearl barley may be added if liked, and served with the meat and vegetables round the dish, and parsley or caper sauce should be poured over the meat.
To Roast Neck of Mutton. — This is rather a fat, rich joint roasted, but if it is liked it must be trimmed into shape and a great deal of the fat taken off and the ends of the bones sawn off. It should then be roasted in the usual way, allowing twenty minutes to the pound.
Saddle of Mutton. — Time, twenty minutes to the pound. Take off the skin, cover the fat with a sheet of wTell-greased paper, and roast it according to directions already given for roasting or baking meat. A few minutes before the joint is cooked remove the paper, sprinkle salt over it and dredge with flour, and drop warmed butter over it. Make the gravy in the usual way and serve red currant jelly in a separate dish.
Roast Shoulder of Mutton. — Twenty minutes to the pound. Flour it well and sprinkle with pepper. Roast in the usual way. Serve onion sauce with it.
Pickle for Beef, Pork, or Tongue. — i lb. coarse sugar, £ lb. bay salt, i lb. saltpetre, and 2 lbs. common salt. Boil these ingredients in 2 gallons of water, take off the scum as it rises, and then let the liquor stand till cold and put in your meat. Turn it every day, and a tongue or moderate joint will be ready in a fortnight.
Pork Chops. — These are best fried in a frying-pan in their own fat. They take about twenty minutes, or twice as long as mutton chops to cook, and must be thoroughly done. Season with pepper and salt. Either tomato sauce, apple sauce, or piquante sauce may be served with them in addition to some brown gravy.
Records on this page
To Roast Neck of MuttonMutton Cutlets a la ReformeTo Boil Neck of Mutton with Parsley SauceTo Roast Neck of MuttonSaddle of MuttonRoast Shoulder of MuttonPickle for Beef, Pork, or TonguePork Chops