7- Cutlets, Dressed. — Prepare and cook as for braised cutlets✪ Braised Cutlets.
\Vhen three-iiuarters done remove, and add to the sauce any
seasoning preferred, such as herbs, minced ham, mushrooms,
truffle, &c. Thicken with the yolks of eggs or cornflour in the
proportions given in Miscellaneous. Cover the cutlets with this
preparation, and put them aside to set. When cold and firm, egg
and crumb, and fry carefully in boiling fat. A frying biusket must
be used, otherwise the cutlets in handling lose their shape. There
are many varieties of dre.ssed cutlets, according to the sea.soning put
into the sauce. One of the best is with celery, by using a dressing
of very stiff white sauce seasoned with celery, and dre.ssing the cut-
lets round a puree of celery made very thick. But the variety of
dishes to be made in this way is only limited by the ingenuity of
the cook. Dressed cutlets, instead of being fried, may be wrapped
in oiled papers and grilled or warmed up in the oven.
8. Cutlets, of Farce. — Make a farce of any raw meat, add ham
or not, incorporate mushrooms, truffles, or not. Form into cutlet
shape, and either braise, poach, fry, or .sautee. It is a good pl.an
to save cutlet bones to stick into these cutlets. A standard recipe
for farce is given in Miscellaneous.
271
Housekeeper and Cook
0 Pntlets Plain —See Plain Entrees. Briefly, tliere may be a
thousand different names for a dish of cutlets, but there are but
five ways of cooking cutlets, i.e. braised, dresspl, faiced, plain,
and saiiteed. All these are given. The rest, that is, the sau ,
flavouring, and adjuncts, remains for the cook s ingenuity.
in fntlPts Sautded —Prepare the cutlets as for braising, but
do lot stew Uiem sS^^^ cover one side of the cutlets with any
savoury preparation. Egg, and sprinkle with fried bread-ci umbs.
Put ii/the oven with a little gravy under them for ten minutes.
11 Fillets of Mutton or Lamb or Beef.— Remove nearly all
fat from the fillet of mutton or lamb, and divide it into ^^^J^hle pieces
Cut these lengthwise. Lard them with bacon, and set to pickle 111
StJIn mlS seasonings. Spread some butter on the bottom of a
deep^ baking-dish or pie-dish, lay the fillets neatly on this ^Rh a
wiiieglassful of the pickle. Bake in a quick oven for a fluaitei of
an hour. When done, glaze them in a thick brown glaze, and seive
with a sharp brown sauce or with any garnish suitable Scallops ot
mutton or lamb are made the same way, but the fillets aie cut
across like beef fillets, in thin round slices, and are not larded. In
fact, scallops, epigrams, and fillets of mutton are all one. Like
cutlets they can be braised, fried, or sauteed, or dressed.
12. Fritots.— Phese are simply fritters, or kromeskys vyitln)ut
the bacon. The meat, sheep’s head or trotters, has to be braised
first with plenty of seasoning, then cut into shapes, dipped 111 batter,
and fried. They should be wrapped in pork caul, but this is not to
be had in India ; a very thin pancake can be used for sloppy fritots
of mince and puree.
✪ Kromeskys
Page 187 · 3 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
7- Cutlets, Dressed. — Prepare and cook as for braised cutlets. When three-quarters done remove, and add to the sauce any seasoning preferred, such as herbs, minced ham, mushrooms, truffle, &c. Thicken with the yolks of eggs or cornflour in the proportions given in Miscellaneous. Cover the cutlets with this preparation, and put them aside to set. When cold and firm, egg and crumb, and fry carefully in boiling fat. A frying basket must be used, otherwise the cutlets in handling lose their shape. There are many varieties of dressed cutlets, according to the seasoning put into the sauce. One of the best is with celery, by using a dressing of very stiff white sauce seasoned with celery, and dressing the cutlets round a puree of celery made very thick. But the variety of dishes to be made in this way is only limited by the ingenuity of the cook. Dressed cutlets, instead of being fried, may be wrapped in oiled papers and grilled or warmed up in the oven.
8. Cutlets, of Farce. — Make a farce of any raw meat, add ham or not, incorporate mushrooms, truffles, or not. Form into cutlet shape, and either braise, poach, fry, or sautee. It is a good plan to save cutlet bones to stick into these cutlets. A standard recipe for farce is given in Miscellaneous.
Housekeeper and Cook
9. Cutlets Plain —See Plain Entrees. Briefly, tliere may be a thousand different names for a dish of cutlets, but there are but five ways of cooking cutlets, i.e. braised, dressed, farced, plain, and sauteed. All these are given. The rest, that is, the sauce, flavouring, and adjuncts, remains for the cook's ingenuity.
10. Cutlets Sautded —Prepare the cutlets as for braising, but do not stew them, but^^^ cover one side of the cutlets with any savoury preparation. Egg, and sprinkle with fried bread-crumbs. Put in the oven with a little gravy under them for ten minutes.
11 Fillets of Mutton or Lamb or Beef.— Remove nearly all fat from the fillet of mutton or lamb, and divide it into suitable pieces Cut these lengthwise. Lard them with bacon, and set to pickle in StJIn mlS seasonings. Spread some butter on the bottom of a deep^ baking-dish or pie-dish, lay the fillets neatly on this with a wiiieglassful of the pickle. Bake in a quick oven for a quarter of an hour. When done, glaze them in a thick brown glaze, and seive with a sharp brown sauce or with any garnish suitable Scallops ot mutton or lamb are made the same way, but the fillets are cut across like beef fillets, in thin round slices, and are not larded. In fact, scallops, epigrams, and fillets of mutton are all one. Like cutlets they can be braised, fried, or sauteed, or dressed.
12. Fritots.— These are simply fritters, or kromeskys without the bacon. The meat, sheep’s head or trotters, has to be braised first with plenty of seasoning, then cut into shapes, dipped 111 batter, and fried. They should be wrapped in pork caul, but this is not to be had in India ; a very thin pancake can be used for sloppy fritots of mince and puree.
Records on this page
Braised CutletsDressed CutletsKromeskys