Cotelettes de Mouton a la Brunoise (Mutton Cutlets with Vegetables)

Ingredients

• a piece of the best end of a neck of mutton
• some boiling well-flavoured stock or gravy
• equal quantities of turnips, onions and celery
• double the quantity of carrots
• Fry these in butter

Method

1. 1

   Trim the mutton and cut into cutlets.

2. 2

   Place them in a stew-pan, cover with boiling stock, and simmer for an hour and a half.

3. 3

   Fry the vegetables in butter until colored, then drain and cook in stock until tender.

4. 4

   Drain the stock from the cutlets, reduce it, and serve the cutlets in a circle with vegetables in the center and gravy poured over.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 37. The excerpt below is the record exactly as published.

telettes de Moutoii a la Brunoise (Mutton cut- lets with vegetables). — Take a piece of the best end of a neck of mutton, saw off the chine bone and the upper end of the ribs; trim off all fat and cut the neck into cutlets, leaving a bone to each. Then with a sharp knife, cut away the sinewy skin adhering to each side of the bone, remove every particle of fat and trim the cutlets neatly, leaving a nice round piece of lean to each. Place them now side by side in a large stew-pan, cover them with some boiling well- flavoured stock or gravy, and leave them to simmer gently for an hour and a half with the lid of the stewpan on. For the garnish, take equal quantities of turnips, onions and celery, and double the quantity of carrots, all cut into cubes about a quarter of an inch square. Fry these in butter

Cook this with the app: pantry check, scaling, and the assistant.