Cook the butter and onion together for five minutes, add the mushrooms and seasoning, and cook for five min- utes longer. Add the flour, and stir well ; then put in the water, and cook three minutes. Turn the filling out on a plate and when cool, spread it inside the chops, pres- sing them lightly together. Broil for eight minutes over a clear fire, arrange on a warm platter, and pour over them the SPANISH SAUCE. One and a-quarter pints of stock. One ounce of lean ham. One bay-leaf. Three table-spoonfuls of gelatine. Four table-spoonfuls of flour. Four table-spoonfuls of butter✪ Mutton Cutlets with Spanish Sauce. Two table-spoonfuls of chopped onion. One table-spoonful of chopped carrot. * l8o THE PATTERN COOK-BOOK. One table-spoonful of chopped celery. One sprig of parsley. Two cloves. A bit of mace. Salt and pepper. Soak the gelatine an hour in a little of the stock ; also cook the butter and the vegetables together for ten minutes, being careful to avoid burning; then add the flour, and when brown, draw the pan back, gradually add the stock, and boil three minutes, stirring all the time. Add the herbs and spice, and place the vessel where the sauce will simmer for two hours. Add the gelatine at the end of that time, and cook fifteen minutes. Skim the fat off and strain, when it is ready to pour on the cutlets. Cutlets prepared in this way are considered one of the most fashionable entrees for company dinners^ MUTTON CROQUETTES (an Entree). One pint of chopped meat. One cupful of milk or cream. Two eggs. One table-spoonful of lemon juice. One-half of a table-spoonful of salt. Two table-spoonfuls of butter. Two table-spoonfuls of flour. One-half of a tea-spoonful of pepper✪ Mutton Croquettes. Chop the meat rather fine, and add the salt, lemon- juice and pepper. Put the milk in a small frying-pan. Stir the butter and flour to a cream, and when the milk boils, stir in the mixture slowly. Cook one minute, stir- ring all the time ; then add the chopped meat, and let all boil together three minutes. Beat the eggs, add them, MEATS. l8l stirring thoroughly, and remove from the fire at once ; turn out the whole upon a platter to cool. Sprinkle a board lightly with crumbs ; and when the mixture is cool, take a spoonful in the hands, shape it to a cylindrical form, and roll it lightly upon the board. Continue thus until all the croquettes have been formed, being careful to roll each one in the crumbs. When all are done, dip each in beaten ^g'g and again in crumbs, and fry in a fry- ing-basket. The croquettes should brown in two minutes if cooked in this way. Those who have not a frying-bas- ket may use a frying-pan, cooking the croquettes until they are a nice brown color. The fat must be very hot or the croquettes will break. If this dish should be desired for breakfast, the croquettes may be shaped the day before and kept in a cool place, being dipped in the egg and the second covering of crumbs in the morning. If onion is liked, a tea-spoonful of onion juice may be added with the other seasoning. MUTTON AND OYSTER SAUSAGES. One pound of rare cooked meat. One table-spoonful of salt. One- half tea-spoonful of pepper. One-third pound of beef suet. One pint of oysters. One-half a pint (scant) of bread-crumbs. Two eggs. One onion. One table-spoonful of herbs✪ Mutton and Oyster Sausages.

AI-modernized reading of the original text

Cook the butter and onion together for five minutes, add the mushrooms and seasoning, and cook for five minutes longer. Add the flour, and stir well ; then put in the water, and cook three minutes. Turn the filling out on a plate and when cool, spread it inside the chops, pressing them lightly together. Broil for eight minutes over a clear fire, arrange on a warm platter, and pour over them the SPANISH SAUCE. One and a-quarter pints of stock. One ounce of lean ham. One bay-leaf. Three table-spoonfuls of gelatine. Four table-spoonfuls of flour. Four table-spoonfuls of butter. Two table-spoonfuls of chopped onion. One table-spoonful of chopped carrot. * One table-spoonful of chopped celery. One sprig of parsley. Two cloves. A bit of mace. Salt and pepper. Soak the gelatine an hour in a little of the stock ; also cook the butter and the vegetables together for ten minutes, being careful to avoid burning; then add the flour, and when brown, draw the pan back, gradually add the stock, and boil three minutes, stirring all the time. Add the herbs and spice, and place the vessel where the sauce will simmer for two hours. Add the gelatine at the end of that time, and cook fifteen minutes. Skim the fat off and strain, when it is ready to pour on the cutlets. Cutlets prepared in this way are considered one of the most fashionable entrees for company dinners. MUTTON CROQUETTES (an Entree). One pint of chopped meat. One cupful of milk or cream. Two eggs. One table-spoonful of lemon juice. One-half of a table-spoonful of salt. Two table-spoonfuls of butter. Two table-spoonfuls of flour. One-half of a tea-spoonful of pepper. Chop the meat rather fine, and add the salt, lemonjuice and pepper. Put the milk in a small frying-pan. Stir the butter and flour to a cream, and when the milk boils, stir in the mixture slowly. Cook one minute, stirring all the time ; then add the chopped meat, and let all boil together three minutes. Beat the eggs, add them, MEATS. l8l stirring thoroughly, and remove from the fire at once ; turn out the whole upon a platter to cool. Sprinkle a board lightly with crumbs ; and when the mixture is cool, take a spoonful in the hands, shape it to a cylindrical form, and roll it lightly upon the board. Continue thus until all the croquettes have been formed, being careful to roll each one in the crumbs. When all are done, dip each in beaten ^g'g and again in crumbs, and fry in a frying-basket. The croquettes should brown in two minutes if cooked in this way. Those who have not a frying-basket may use a frying-pan, cooking the croquettes until they are a nice brown color. The fat must be very hot or the croquettes will break. If this dish should be desired for breakfast, the croquettes may be shaped the day before and kept in a cool place, being dipped in the egg and the second covering of crumbs in the morning. If onion is liked, a tea-spoonful of onion juice may be added with the other seasoning. MUTTON AND OYSTER SAUSAGES. One pound of rare cooked meat. One table-spoonful of salt. One- half tea-spoonful of pepper. One-third pound of beef suet. One pint of oysters. One-half a pint (scant) of bread-crumbs. Two eggs. One onion. One table-spoonful of herbs.

Records on this page

Mutton Cutlets with Spanish SauceSpanish SauceMutton CroquettesMutton and Oyster Sausages

The Pattern cook-book