Cassell's dictionary of cookery

of cooked meat, cut the mutton into thin slices, or into dice, according to the quantity of meat to be curried. Put two ounces or more of butter into a stewpan, and two good-sized onions, chopped. Stir the onions in the butter until of a pale brown, add an ounce of curry powder, and the same of flour, with a Uttle salt; mix and stir for five minutes, moisten with a cup of stock, and stew gently for a few minutes longer. Put in the meat, and simmer until done, but do not let it boil. Serve with rice round the dish. Mutton Cutlets (a la Maintenon). — Put a heaped table-spoonful of finely-chopped shallot into a pan with an ounce of fresh butter, and simmer them for five minutes. Add two table-spoonfuls of minced mushrooms and the same of chopped parsley, which should be first blanched and dried in a cloth ; fry these and the shallot together for another five minutes, without burning them. Season with pepper and salt, and add some highly-flavoured meatgravy. Have ready-trimmed mutton cutlets of two bones thick, the chinebone sawed off and one of the long ones removed. Split the meat carefully and neatly in two, nearly down to the bone, and insert some of the seasoning previously prepared. Close the edges by folding the imder part of the cutlet over the upper, and broil on each side for five minutes, or until the meat is of a nice rich brown. Place the cutlets on a dish, and surround them with the sauce; pour the remainder over, and bake for about four minutes in a hot oven. There are other recipes for Cutlets a la Maintenon, but this one may certainly challenge comparison with any other, and it has besides the advantage of greater simplicity of preparation. Probable cost, Is. per pound. Sufficient, a pound and a half for two or more persons. Mutton Cutlets (a la lilinute).— The mutton for these cutlets should be cut from the middle of the leg, in the same direction as when carving for a dinner, but slice it rather thinner, and season slightly with pepper. Fry the meat quickly over a brisk fire, to make it crisp, turning it often. Let the cutlets be kept warm before the fire while the gravy is preparing. Have ready some mushrooms, chopped -with a shallot, a sprig or two of parsley and thyme MUT (441 ) MUT minced fine. Stew these in the butter for a few j minutes, and season with salt and more pepper, j if necessary. Thicken, skini, and serve round the cutlets. Pi'obahle cost, Is. per pound. Mutton (a la Portugaise) . — Cut and trim some neat cutlets from the best end of the neck, the bono to be cut short and the top scraped clean. Season with pepper and salt, and strew over them chopped parsley and shallot. ; Fry them slightly, adding a couple of bay- j leaves and a small bit of garlic about the size of I a pea. Take the cutlets out, and wrap each one j in a buttered paper, covering the paper and : cutlet with forcemeat. Broil them on a grid- | iron over a slow even fire. Make a gravy in the 1 frying-pan, add a dessert-spoonful of vinegar, a small tea-spoonful of anchovy-sauce, with salt and pepper. Pour it round the cutlets, and serve hot. Time, five minutes to fry ; eight minutes to broil. Sufficient, two pounds for four or five persons.