Cotelettes de Mouton à la Byron

Ingredients

• six or more large mutton cutlets
• some strips of raw ham
• some strips of larding bacon
• a small sliced carrot
• half an onion stuck with a clove
• a quart of mutton stock
• season with pepper and salt
• a gill of Espagnole sauce

Method

1. 1

   Cut, trim, and flatten the cutlets, insert strips of ham and bacon.

2. 2

   Place in a stewpan with trimming, carrot, onion, and parsley root.

3. 3

   Add mutton stock, season, and cook slowly for about an hour.

4. 4

   Drain the cutlets, press between boards, and cool.

5. 5

   Add Espagnole sauce to the fond, reduce, strain, and immerse cutlets in the sauce.

6. 6

   Dip in beaten egg and milk, roll in breadcrumbs, and fry in hot fat.

7. 7

   Serve with a ragout of sheeps’ kidneys and green peas.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 219. The excerpt below is the record exactly as published.

Cdtelettes de Mouton d la Byron.— Cut, trim, and flatten six or more large mutton cutlets, insert in equal proportion with a larding needle, across the lean part, some strips of raw ham and larding bacon. Put the cutlets in a stewpan with the trimming (but no fat), a small sliced carrot, half an onion stuck with a clove, and a slice of parsley root or celery. Add a quart of mutton stock, season with pepper and salt, and allow to cook slowly for about an ENTREES CH ANDES DE VI ANDES {HOT MEAT DISHES) 275 hour. When done drain the cutlets, press them between two boards, and let them cool. Add a gill of Espagnole sauce

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