Cassell's dictionary of cookery

Lamb Cutlets, Cold.— When a loin or -any other joint of lamb has been under-dressed, it is a good plan to divide it into cutlets of a neat shape and fully three-quarters of an inch in thickness, to dip these in beaten egg, strew over nicely-flavoured bread-crumbs, and fry or broil them until lightly browned on both sides. As there is a danger that the meat wiU be dry when it is dressed the second time, care should "be taken not only to cook the cutlets over a good fire, but also to dip them into a little clarified butter before serving them. Time, five or six minutes to fry. Probable cost. Is. per pound. Sufiicient, half a dozen cutlets for three persons. Lamb Cutlets or Chops Stewed in their own Gravy. — Take a thick iron saucepan — if possible, one sufiiciently large to take all the cutlets in one layer — put a little cold water in it, though not nearly sufiicient to cover the cutlets, and after dipping these into cold water, peppering, and afterwards flouring them, put them into the pan, place them on a moderate fire, and let them simmer ■as gently as possible until they are done enough. 'Throw a tea-spoonful of salt over them as soon as they begin to simmer, and serve all the gravy in the dish with them. The great secret of stewing cutlets in this way is to let them simmer gently. If boiled quickly there will be no gravy left when they are to be taken oft', and the meat will be hard. Skim the fat off cai'efully before serving. Time to simmer, an hour. Probable cost, Is. per pound. Sufiicient, half a dozen cutlets for two or three persons. Lamb Cutlets, Superlative (some- times called Lamb Cutlets, a la Princesse). — Trim and shaj^e some lamb cutlets neatly, and fry them plainly {see Lamb Chops, Fried), letting them be rather under-di-essed than otherwise. When half cold dip each cutlet into some good melted butter, flavoured with mushrooms. Place them uj)on ice to set the sauce, and afterwards on egg : bread-crumb, and fry them in the usual way, and serve \\dth asparagus, green peas, or any other vegetables. Good white sauce should be sent to table in a tureen. Time, twenty minutes altogether to cook the cutlets — ten minutes each time. Probable cost. Is. per pound. Sufiicient, half a dozen for three persons. Lamb Cutlets, Superlative (another way). — Take a table-spoonful of each of the follo%\'ing ingredients, all finely minced : — Parsley, shallots, mushrooms, and lean ham. Put these into a stewpan with an ounce of fresh butter, and stir them over the fire for five minutes. Adda quarter of a^pint of sauce, a little pepper and salt, haK a tea-spoonful of powdered sugar, a dessert-spoonful of strained lemon- juice, three grates of nutmeg, and the yolks of two eggs. Stir the sauce over the fire until it thickens, but it must not boil. Par- tially fry the cutlets, as in the last recipe ; when nearly cold dip them into the above preparation, and place them upon ice until the sauce is set. Dip the cutlets in egg and afterwards in bread- crumbs ; fry, and serve them -with a puree of spinach or green peas. Time, twenty minutes to fry the cutlets — ten minutes each time The above quantity of sauce is sufiicient for a dozen cutlets Probable cost. Is. per pound.