20. We take the fillets carefully out of the saute-pan, and
arrange them on a hot dish in a circle, on a border of
mashed potatoes. (See "Vegetables," Lesson No. 2.)
N.B. — We must stand this dish on the hot plate, or near the fire, to keep
warm until the sauce is ready.
N.B. — The centre of the dish may be filled in with mixed vegetables, i.e. ,
peas and beans, which should be cut in the shape of dice, carrots and
turnips cut with a cutter, to the size of the peas.
21. We put the saute-pan on the fire, and let the sauce
reduce to a half glaze.
22. We then strain the glaze round the meat and it is,
ready for serving.
62 National Training School for Cookery.
ENTREES.
Lesson No. 4.
MUTTON CUTLETS.
Average cost of " Mutton Cutlets!'
INGREDIENTS.
s. d.
3 lbs. of the best end of the neck of mutton . . 30
Bread crumbs o 1
1 egg o 1
Salt and pepper o o^
3 ounces of clarified butter✪ Mutton Cutlets o 3
3 5i
Time required, about three-quarters qfa?i hour.
Now we will show you how to fry Mutton Cutlets.
1. We take three pounds of the best end of the neck of
mutton and put it on a board.
2. We take a saw and saw off the end of the rib bone>
leaving the cutlet bone three inches in length.
3. We saw off the chine bone, which lies at the back of
the cutlets.
4. We joint each cutlet with the chopper.
5. We take a sharp knife and cut off each cutlet close to
the bone.
6. We take a cutlet-bat, wet it, and beat each cutlet to
about half an inch in thickness.
7. We trim the cutlet round, leaving about half an inch
of the rib bone bare.
8. We form the cutlets to a good shape.
N.B. — The trimmings of the cutlets should be put aside, as the fat may be
clarified and used as dripping.
9. We take a wire sieve and stand it over a piece of
paper.
10. We take some crumb of bread and rub it through the
sieve.
Cooking Meat, — (Entrdes.) Mutton Cutlets. 63
11. We take one egg and beat it on a plate with a knife.
12. We season the cutlets on both sides with pepper and
salt.
13. We lay them in the egg, and egg them well all over
with a brush.
14. We then put them in the bread crumbs and cover
them well.
N.B. — We should be careful to finger them as little as possible, and lift
them by the bare bone.
15. We take a saute-pan, and pour in it three ounces of
melted clarified butter, lardy or clarified dripping (see
Lesson " Frying ").
16. We now lay in the cutlets, with the bones to the
centre of the saute-pan.
17. We must now put the saute-pan on a very quick fire
for about seven minutes.
18. We must watch and turn the cutlets when the}'- have
become a light brown, so as to fry them the same colour on
both sides.
19. We place a piece of whitey-brown paper on a plate.
20. When the cutlets are done, we take them carefully
out with a fork, and lay them on the paper to drain off the
grease.
N.B. — We should be careful not to stick the fork into the meat (or the gravy
will run out), but into the fat.
21. For serving, we arrange them nicely on a dish, in a
circle, one leaning over the other ; the centre may be filled
with any vegetable according to taste.
64 National Training School for Cookery.
ENTREES.
Lesson No. 5.
CHAUD FROID OF CHICKEN.
Average cost of " Chaud Froid of Chicken!'
INGREDIENTS.
s. d.
1 chicken 2 9
I a pint of white sauce o 8^ ✪ Chaud Froid of Chicken
Page 26 · 2 recipe records on this page
Presented as published in 1891. 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
20. We take the fillets carefully out of the saute-pan, and arrange them on a hot dish in a circle, on a border of mashed potatoes. (See "Vegetables," Lesson No. 2.)
N.B. — We must stand this dish on the hot plate, or near the fire, to keep warm until the sauce is ready.
N.B. — The centre of the dish may be filled in with mixed vegetables, i.e. , peas and beans, which should be cut in the shape of dice, carrots and turnips cut with a cutter, to the size of the peas.
21. We put the saute-pan on the fire, and let the sauce reduce to a half glaze.
22. We then strain the glaze round the meat and it is, ready for serving.
62 National Training School for Cookery.
Lesson No. 4.
MUTTON CUTLETS.
Average cost of " Mutton Cutlets!'
s. d.
3 lbs. of the best end of the neck of mutton . . 30
Bread crumbs o 1
1 egg o 1
Salt and pepper o o^
3 ounces of clarified butter o 3
3 5i
Time required, about three-quarters qfa?i hour.
Now we will show you how to fry Mutton Cutlets.
1. We take three pounds of the best end of the neck of mutton and put it on a board.
2. We take a saw and saw off the end of the rib bone> leaving the cutlet bone three inches in length.
3. We saw off the chine bone, which lies at the back of the cutlets.
4. We joint each cutlet with the chopper.
5. We take a sharp knife and cut off each cutlet close to the bone.
6. We take a cutlet-bat, wet it, and beat each cutlet to about half an inch in thickness.
7. We trim the cutlet round, leaving about half an inch of the rib bone bare.
8. We form the cutlets to a good shape.
N.B. — The trimmings of the cutlets should be put aside, as the fat may be
clarified and used as dripping.
9. We take a wire sieve and stand it over a piece of paper.
10. We take some crumb of bread and rub it through the sieve.
Cooking Meat, — (Entrdes.) Mutton Cutlets. 63
11. We take one egg and beat it on a plate with a knife.
12. We season the cutlets on both sides with pepper and salt.
13. We lay them in the egg, and egg them well all over with a brush.
14. We then put them in the bread crumbs and cover them well.
N.B. — We should be careful to finger them as little as possible, and lift them by the bare bone.
15. We take a saute-pan, and pour in it three ounces of melted clarified butter, lardy or clarified dripping (see Lesson " Frying ").
16. We now lay in the cutlets, with the bones to the centre of the saute-pan.
17. We must now put the saute-pan on a very quick fire for about seven minutes.
18. We must watch and turn the cutlets when they have become a light brownn, so as to fry them the same colour on both sides.
19. We place a piece of whitey-brown paper on a plate.
20. When the cutlets are done, we take them carefully out with a fork, and lay them on the paper to drain off the grease.
N.B. — We should be careful not to stick the fork into the meat (or the gravy will run out), but into the fat.
21. For serving, we arrange them nicely on a dish, in a circle, one leaning over the other ; the centre may be filled with any vegetable according to taste.
64 National Training School for Cookery.
Lesson No. 5.
CHAUD FROID OF CHICKEN.
Average cost of " Chaud Froid of Chicken!'
s. d.
1 chicken 2 9
I a pint of white sauce o 8^
Records on this page
Mutton CutletsChaud Froid of Chicken