dip them into dissolved butter, bmsh them
with egg, and cover with bread-crumbs. Fry
in boiling fat, turning them frequently during
the frying. Put them on blotting-paper before
the fire to drain. Have ready a puree of fresh
tomatoes, made as follows : — Pick a pound of
ripe tomatoes, break them open, and put them
without then- seeds into a stewpan with an
onion or a couple of shallots, sweet herbs and
spice if Hked, salt, and pepper; stir over a
slovT fire until the tomatoes can be pulped
through a hair-sieve ; return the pulp to the
stewpan to simmer, add an ounce of butter
well-worked together with a little flour, and
stir in two ounces of meat-glaze✪ Mutton Cutlets with Tomato Puree. Arrange
the cutlets in a circle a little overlapping each
other, and fiU the centre with the puree. Serve
hot. Time, ten minutes to dress cutlets. Pro-
bable cost, lOd. per pound. Sufficient, nine or
ten cutlets for a dish.
Mutton Dormers. — Boil a quarter of a
pound of rice as if for curry; chop a good
half-pound of underdressed mutton, and three
ounces of good fresh beef suet ; mix these with
the rice, and chop altogether. Shred finely
half a shallot, add it with a good seasoning of
pepper and salt, and make into sausages. KoU
these separately into a dish of beaten egg,
cover with fine bread-crumbs✪ Mutton Dormers, and fry in hot
lard or dripping until of a nice brown colour.
Send the dormers to table with gi^avy round them,
and gravy also in a boat. Time, about twelve
minutes to fry. Probable cost, 6d., exclusive
of meat.
Mutton Escalopes, or Collops,
with fine Herbs. — Chop some mush-
rooms, parsley, and a shallot, and get
small thin slices (about two inches square)
from the chump end of a loin of mutton.
Fry these brown on both sides in a stew-
pan with an ounce of dissolved butter ; the
fire should be brisk, and the collops turned
several times in the butter. When done, take
them out, and keep them warm before the fire.
Put in the mushrooms, parsley, and shallot,
half an ounce more of butter, and stew for five
minutes ; then add a table-spoonful of floui;
a spoonful of ketchup, a quai-ter of a pint of
stock, and the juice of half a lemon✪ Mutton Escalopes, or Collops, with Fine Herbs. Stir
till thick. Put in the collops; make them
hot, but do not boil ; place high in the centre of
the dish ; pour the sauce over, and serve with
toasted sippets or potato-balls. Time, fifteen
minutes altogether. Probable cost, lOd. per
pound.
Mutton, Fillet of, Braised.— Cut the
fillet from a weU-himg leg of mutton by taking
off a few inches from the loin end, and a good
knuckle, which will do for boiling, from the
other end. Take out the bone, and fill the
hollow with forcemeat, if liked, or put the
fillet, well sprinkled with pepper and salt, into
a braising-pan as it is, but first lay over the
bottom slices of bacon, and on these a couple
of carrots and two large onions, each stuck
with four cloves, a small bunch of parsley and
thyme, a few peppercorns, and half a pint of
gravy or stock. Put more bacon on the top,
cover the lid, and braise for three or four
hours. Strain the gravy, and flavour it to taste ;
MUT
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MUT
Page 965 · 3 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
dip them into dissolved butter, bmsh them with egg, and cover with bread-crumbs. Fry in boiling fat, turning them frequently during the frying. Put them on blotting-paper before the fire to drain. Have ready a puree of fresh tomatoes, made as follows : — Pick a pound of ripe tomatoes, break them open, and put them without their seeds into a stewpan with an onion or a couple of shallots, sweet herbs and spice if Hked, salt, and pepper; stir over a slow fire until the tomatoes can be pulped through a hair-sieve ; return the pulp to the stewpan to simmer, add an ounce of butter well-worked together with a little flour, and stir in two ounces of meat-glaze. Arrange the cutlets in a circle a little overlapping each other, and fill the centre with the puree. Serve hot. Time, ten minutes to dress cutlets. Probable cost, lOd. per pound. Sufficient, nine or ten cutlets for a dish.
Mutton Dormers. — Boil a quarter of a pound of rice as if for curry; chop a good half-pound of underdressed mutton, and three ounces of good fresh beef suet ; mix these with the rice, and chop altogether. Shred finely half a shallot, add it with a good seasoning of pepper and salt, and make into sausages. KoU these separately into a dish of beaten egg, cover with fine bread-crumbs, and fry in hot lard or dripping until of a nice brown colour. Send the dormers to table with gravy round them, and gravy also in a boat. Time, about twelve minutes to fry. Probable cost, 6d., exclusive of meat.
Mutton Escalopes, or Collops, with fine Herbs. — Chop some mushrooms, parsley, and a shallot, and get small thin slices (about two inches square) from the chump end of a loin of mutton. Fry these brown on both sides in a stewpan with an ounce of dissolved butter ; the fire should be brisk, and the collops turned several times in the butter. When done, take them out, and keep them warm before the fire. Put in the mushrooms, parsley, and shallot, half an ounce more of butter, and stew for five minutes ; then add a table-spoonful of floui; a spoonful of ketchup, a quarter of a pint of stock, and the juice of half a lemon. Stir till thick. Put in the collops; make them hot, but do not boil ; place high in the centre of the dish ; pour the sauce over, and serve with toasted sippets or potato-balls. Time, fifteen minutes altogether. Probable cost, lOd. per pound.
Mutton, Fillet of, Braised.— Cut the
fillet from a weU-himg leg of mutton by taking off a few inches from the loin end, and a good knuckle, which will do for boiling, from the other end. Take out the bone, and fill the hollow with forcemeat, if liked, or put the fillet, well sprinkled with pepper and salt, into a braising-pan as it is, but first lay over the bottom slices of bacon, and on these a couple of carrots and two large onions, each stuck with four cloves, a small bunch of parsley and thyme, a few peppercorns, and half a pint of gravy or stock. Put more bacon on the top, cover the lid, and braise for three or four hours. Strain the gravy, and flavour it to taste ;
MUT
( 443
MUT
Records on this page
Mutton Cutlets with Tomato PureeMutton DormersMutton Escalopes, or Collops, with Fine Herbs