When this is accomplished prepare the dressing.
Begin this by mixing in a bowl the pepper, salt, bread
crumbs and suet. Add to this the chopped parsley and
bind all together with the egg. Place this dressing into
the shoulder where the bone has been removed and roll
the meat into a neat roll, tying it loosely around with twine
WJNDHAM CUTLETS. 51
as the bread in the stuffing swells and room must be
allowed for this.
Now melt the butter in a saucepan. When it is hot,
put in the shoulder, cover it closely and allow it to cook
for one hour and a half. During this time of cooking the
meat should be frequently basted, and turned occasionally,
that it may brown evenly on all sides.
When ready for serving, put the meat upon a large,
hot platter, pour the grease out of the saucepan and pour
in its stead a gill of cold water. Stir the water well around
and scrape with the spoon the bottom of the pan that all
of the browned juices may be collected and when this
liquor boils, pour it over the mutton and serve at once.
Windham Cutlets. — Five mutton cutlets from the
back rib, one gill of second stock, one carrot, one turnip,
one small piece of celery, one onion, one pound of
mashed potatoes, yolks of two eggs, one ounce of butter,
one-half ounce of flour, one and one-half gills of cold
water, one-half tablespoonful of Worcestershire sauce,
one-half tablespoonful of catsup, six drops of caramel,
one teaspoonful of salt✪ Rolled Shoulder of Mutton, one-half teaspoonful of pepper,
one pint of green peas.
Trim all of the fat from the cutlets and leave a half
an inch of the bone bare at the top of each one. Place
them then in a copper frying-pan, and slice over them
the carrot and turnip, onion and celery, adding also the
pepper and salt. Pour over all the second stock and put
the pan over a slow fire, allowing the contents to cook for
twenty minutes, turning the cutlets meantime in order
that they may cook evenly through. While they are
cooking, rub the potatoes through a sieve to make sure
that they are perfectly smooth, when they must be put into
53
M£A TS.
a saucepan, the yolks of egg dropped into them, and
stirred over the fire until the, eggs are rendered dry by the
action of heat.
When the cutlets are ready take a fifth part of the
potatoes so prepared, and flattened with a knife upon a
mixing-board to the thickness of a quarter of an inch, and
roll in this one of the cutlets, leaving the bone bare as a
handle. Envelope each of the cutlet^s in its blanket of
potato prepared in this way, and when this is done lay all
of them upon a baking-tin, lightly greased, brush them
^over with a little milk or egg, and brown them in a very
quick oven.
While they are browning. Stir into the frying-pan
the butter, place it over the fire, and add thereto the flour,
when the cold water should be put in and all stirred until
boiling. Put then with this the catsup, Worcestershire
sauce and caramel, and allow the whole to cook for two
minutes.
Arrange the cutlets now in a circle upon a hot platter,
fill into the centre a pint of boiled green peas, and pour
the brown sauce around the whole through a strainer to
keep out the vegetables that have been used to flavor it.
Notes. — In preparing the potato envelope, a little flour should be
sprinkled over the board to prevent sticking.
If the oven should not, by any accident, be hot enough to brovrn
the cutlets quickly, this may be done by holding over them a heated
fire shovel, as leaving them long in the oven dries out the potatoes
and so spoils the dishi
The sauce is made in the fryiiig-pan in preference to a fresh one
in order that it may partake of both the flavor of the vegetables and
of the juices of the meat, which adhere to the pan in the process of
cookine,
MUTTON SOUBISE. 53 ✪ Mutton Soubise
Page 24 · 3 recipe records on this page
Presented as published in 1902. 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
When this is accomplished prepare the dressing. Begin this by mixing in a bowl the pepper, salt, bread crumbs and suet. Add to this the chopped parsley and bind all together with the egg. Place this dressing into the shoulder where the bone has been removed and roll the meat into a neat roll, tying it loosely around with twine
WINDHAM CUTLETS. 51
as the bread in the stuffing swells and room must be allowed for this.
Now melt the butter in a saucepan. When it is hot, put in the shoulder, cover it closely and allow it to cook for one hour and a half. During this time of cooking the meat should be frequently basted, and turned occasionally, that it may brown evenly on all sides.
When ready for serving, put the meat upon a large, hot platter, pour the grease out of the saucepan and pour in its stead a gill of cold water. Stir the water well around and scrape with the spoon the bottom of the pan that all of the browned juices may be collected and when this liquor boils, pour it over the mutton and serve at once.
Windham Cutlets. — Five mutton cutlets from the back rib, one gill of second stock, one carrot, one turnip, one small piece of celery, one onion, one pound of mashed potatoes, yolks of two eggs, one ounce of butter, one-half ounce of flour, one and one-half gills of cold water, one-half tablespoonful of Worcestershire sauce, one-half tablespoonful of catsup, six drops of caramel, one teaspoonful of salt, one-half teaspoonful of pepper, one pint of green peas.
Trim all of the fat from the cutlets and leave a half an inch of the bone bare at the top of each one. Place them then in a copper frying-pan, and slice over them the carrot and turnip, onion and celery, adding also the pepper and salt. Pour over all the second stock and put the pan over a slow fire, allowing the contents to cook for twenty minutes, turning the cutlets meantime in order that they may cook evenly through. While they are cooking, rub the potatoes through a sieve to make sure that they are perfectly smooth, when they must be put into
M£A TS.
a saucepan, the yolks of egg dropped into them, and stirred over the fire until the, eggs are rendered dry by the action of heat.
When the cutlets are ready take a fifth part of the potatoes so prepared, and flattened with a knife upon a mixing-board to the thickness of a quarter of an inch, and roll in this one of the cutlets, leaving the bone bare as a handle. Envelope each of the cutlet^s in its blanket of potato prepared in this way, and when this is done lay all of them upon a baking-tin, lightly greased, brush them ^over with a little milk or egg, and brown them in a very quick oven.
While they are browning. Stir into the frying-pan the butter, place it over the fire, and add thereto the flour, when the cold water should be put in and all stirred until boiling. Put then with this the catsup, Worcestershire sauce and caramel, and allow the whole to cook for two minutes.
Arrange the cutlets now in a circle upon a hot platter, fill into the centre a pint of boiled green peas, and pour the brown sauce around the whole through a strainer to keep out the vegetables that have been used to flavor it.
Notes. — In preparing the potato envelope, a little flour should be sprinkled over the board to prevent sticking.
If the oven should not, by any accident, be hot enough to brown the cutlets quickly, this may be done by holding over them a heated fire shovel, as leaving them long in the oven dries out the potatoes and so spoils the dishi
The sauce is made in the frying-pan in preference to a fresh one in order that it may partake of both the flavor of the vegetables and of the juices of the meat, which adhere to the pan in the process of cookine,
MUTTON SOUBISE. 53
Records on this page
Rolled Shoulder of MuttonWindham CutletsMutton Soubise