Nflrnberger Cutlet. — Take a 3-pound piece of mutton from the rack, remove the bones, and cut the meat into 6 chops ; cut off a piece from the rind so that the chops are about 8 inches long, re- move part of the fat, roll them into round shapes, beginning at the thick end, securing their shape with a toothpick, pound them lightly to flatten. Place a frying pan over the fire, let it get hot, then put in the chops, and fry 8 minutes, turning them 3 times. When firm to the touch, offering a slight resistance, they are done. Dress them on a warm dish ; mix 1 ounce butter with Vs even table- spoonful seasoning salt, spread this over the chops. Put 1 fine- chopped onion in the mutton fat, fry 5 minutes without browning ; add % tablespoonful flour, stir a few minutes ; add 1 cup of boiling water, Y, teaspoonful beef extract, V^ even teaspoonful salt, Y^ tea- spoonful pepper, cook 3 minutes ; then strain, add 1 tablespoonful lemon juice, a sprinkle of sugar, ^ mix, and pour in a sauce bowl. Pour a little sauce over each chop, garnish with 1 pint stewed green peas, 1 pint boiled carrot balls, and 1 pint of small cooked potato balls. Mutton Cliops^ Breaded and Broiled.— Procure 6 nicely trimmed mutton chops from the rack, season with 1 even table- 322 MEATS. spoonful seasoning salt, brush each over with melted butter, and roQ in fresh grated bread crumbs. Lay the chops on a hot broiler, and broil 10 minutes, or until firm to the touch, offering a slight resist- ance. Arrange the chops on a warm dish in a straight row, pour a little of the sauce mentioned below over each, and lay Y^ pint pota- toes 4 la Minden on each side of the chops. For sauce: Fry 1 tablespoonf ul fine-chopped onion in 1 ounce butter 6 minutes ; add V0 tablespoonf ul flour, stir and cook 3 minutes ; add 1 cup of boil- ing water, 1 teaspoonf ul beef extract, % ^^^^ teaspoonful salt, % teaspoonful pepper, cook 5 minutes, then strain ; add 1 tablespoon- f ul lemon juice, pour a little of the sauce over each chop, and serve the remainder in a sauce bowl. Mutton Chops h la Mattre d'Hdtel.— Prepare and broil 6 chops as in foregoing recipe, and spread 1 ounce mattre d'hdtel butter over, in place of the sauce. Mutton Chops^ Broiled. — Procure 6 mutton chops 1*/, inch, in thickness, remove the skin which covers the fat, shorten the rib bones ; make a handle to the cutlets by removing the fat from the bone. When all are prepared in this way, pound lightly to flatten down to 1 inch ; brush the chops over with melted butter, lay on a hot broiler, and broil 10 minutes, turning frequently. Dress them on a warm dish ; spread Vs teaspoonful seasoning butter orer each chop, and serve with French fried potatoes, German puffs, or hot muffins. Mutton Chops^ Pried. — To have mutton chops fried to per- fection the cooking should be done in such a way that they retain all their juices ; they should not be overcooked nor underdone. Place a frying pan over the fire, when hot put in as many chops as will conveniently go in, fry about 8 minutes, turning 3 times ; the chops should be just a little rare inside ; if cooked too long they will be dry and tasteless, and if not cooked enough, too rare. An experienced cook can tell by touching them with a finger ; if firm to the touch and offering a slight resistance, they are done, and MUTTON. 828 ✪ Mutton Cutlets à la Marquise

AI-modernized reading of the original text

Nürnberger Cutlet. — Take a 3-pound piece of mutton from the rack, remove the bones, and cut the meat into 6 chops ; cut off a piece from the rind so that the chops are about 8 inches long, remove part of the fat, roll them into round shapes, beginning at the thick end, securing their shape with a toothpick, pound them lightly to flatten. Place a frying pan over the fire, let it get hot, then put in the chops, and fry 8 minutes, turning them 3 times. When firm to the touch, offering a slight resistance, they are done. Dress them on a warm dish ; mix 1 ounce butter with Vs even tablespoonful seasoning salt, spread this over the chops. Put 1 finechopped onion in the mutton fat, fry 5 minutes without browning ; add % tablespoonful flour, stir a few minutes ; add 1 cup of boiling water, Y, teaspoonful beef extract, V^ even teaspoonful salt, Y^ teaspoonful pepper, cook 3 minutes ; then strain, add 1 tablespoonful lemon juice, a sprinkle of sugar, ^ mix, and pour in a sauce bowl. Pour a little sauce over each chop, garnish with 1 pint stewed green peas, 1 pint boiled carrot balls, and 1 pint of small cooked potato balls. Mutton Chops, Breaded and Broiled.— Procure 6 nicely trimmed mutton chops from the rack, season with 1 even table- spoonful seasoning salt, brush each over with melted butter, and roll in fresh grated bread crumbs. Lay the chops on a hot broiler, and broil 10 minutes, or until firm to the touch, offering a slight resistance. Arrange the chops on a warm dish in a straight row, pour a little of the sauce mentioned below over each, and lay Y^ pint potatoes 4 la Minden on each side of the chops. For sauce: Fry 1 tablespoonf ul fine-chopped onion in 1 ounce butter 6 minutes ; add V0 tablespoonf ul flour, stir and cook 3 minutes ; add 1 cup of boiling water, 1 teaspoonf ul beef extract, Y^ teaspoonful salt, % teaspoonful pepper, cook 5 minutes, then strain ; add 1 tablespoonf ul lemon juice, pour a little of the sauce over each chop, and serve the remainder in a sauce bowl. Mutton Chops à la Maître d'Hôtel.— Prepare and broil 6 chops as in foregoing recipe, and spread 1 ounce mattre d'hdtel butter over, in place of the sauce. Mutton Chops, Broiled. — Procure 6 mutton chops 1*/, inch, in thickness, remove the skin which covers the fat, shorten the rib bones ; make a handle to the cutlets by removing the fat from the bone. When all are prepared in this way, pound lightly to flatten down to 1 inch ; brush the chops over with melted butter, lay on a hot broiler, and broil 10 minutes, turning frequently. Dress them on a warm dish ; spread Vs teaspoonful seasoning butter orer each chop, and serve with French fried potatoes, German puffs, or hot muffins. Mutton Chops, Fried. — To have mutton chops fried to perfection the cooking should be done in such a way that they retain all their juices ; they should not be overcooked nor underdone. Place a frying pan over the fire, when hot put in as many chops as will conveniently go in, fry about 8 minutes, turning 3 times ; the chops should be just a little rare inside ; if cooked too long they will be dry and tasteless, and if not cooked enough, too rare. An experienced cook can tell by touching them with a finger ; if firm to the touch and offering a slight resistance, they are done, and

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Mutton Cutlets à la MarquiseNürnberger CutletMutton Chops, Breaded and BroiledDevilled KidneysMutton Kidney Sauté

European and American cuisine