Cutlets

Ingredients

• three cutlets
• a morsel of suet
• a few drops of wine
• a sprinkle of pepper
• buttered paper

Method

1. 1

   Rub a clean gridiron with suet.

2. 2

   Dip each cutlet in hot butter or salad oil and place on the gridiron near the fire to seal the meat.

3. 3

   Turn frequently for 8-10 minutes without pricking the meat.

4. 4

   For sautéing, place cutlets in a buttered pan, sprinkle with wine and pepper, cover with buttered paper, and cook over a clear fire, turning occasionally.

5. 5

   For stewing, line a pan with vegetables and ham, place cutlets on top, cover, and simmer with stock for about an hour.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 7. The excerpt below is the record exactly as published.

Cutlets thus trimmed may be broiled, sanies, or egged and crumbed and fried in the frying basket, as you please. Loin cutlets are occasionally CUTLETS, EILLETS, &c. 15 chosen, as their flavour is considered by some people superior to the drier neck cutlets, and, moreover, the)r are undoubtedly less wasteful, but they need very careful trimming to make them presentable. Of late years the fashion has obtained in this case, of dispensing with the bone altogether. The loin of mutton answers to the surloin of beef, and, like the latter, is finished with a T shaped bone, very easily removed in one piece if the loin has not been jointed. Now cut the cutlets in each case flush with L6 ENTREES. the hone, producing alternately a boned and a bone- less cutlet, all of the same thickness, and then care- fully remove the bones from the former ; you will now have a chop as at Fig. 2. (You will see that, also like the surloin of beef, the loin of mutton possesses a miniature undercut (known in France as the filet mignon ), shown at point A) Now bat this out as advised for cutlets. (Please remember — what too many cooks forget — that “ batting ” is not synonomous with mashing, but should be done gently and with discretion, or the cutlet, chop, or steak will be reduced to an unappetising and mangled mass of purplish red, anything but inviting, either to the eye or the palate.) When nicely batted, trim off all the skin, B B, together with as much of the fat as you judge convenient, either retaining all the undercut fat, and delicately skewering it round the lean part (previously gently pressed into shape with the wet knife), as at Fig. 3, or else removing it almost entirely, as at Fig 4. The latter is perhaps the best way of treating large mutton. The cutlets thus prepared are known as “ noisettes,” though strictly speaking the whole of the undercut is in French termed the “ noix,” and becomes noisettes when sliced straight down in rounds, or “ filets mignons ” when cut into longitudinal slices. These noisettes are also termed escalopes , grenadins, medallions, &c., according to the method of their serving, or at times, of their garnish; at the same time, these latter terms are nowadays more frequently applied to beef or veal, or even fish, than to mutton. These noisettes may be cooked when trimmed, by 17 CUTLETS, FILLETS, &c. any of the methods advised for cutlets, and fuller directions for their treatment are given below Another method, and one much to be recommended when they are to be used cold en chaufroix, or mayonnaise, is to have them stewed. For this purpose the whole of the best end of the neclc or loin should be put into the pan with vegetables, stock, seasoning, spice, Ac., and then gently braised till cooked, when it is lifted out and allowed to get quite cold. It is then cut into cutlets, and these are trimmed and served egged and crumbed ; or coated with rich forcemeat on both sides ; either wrapped in paper cases ( en papilottes ) and broiled, or used cold as they are en chaufroix or cn mayonnaise. By far the most difficult method of cooking cutlets is to broil them, and it is one that requires much practice, though at the same time it is well worth the trouble, as it is undoubtedly the most delicate way of serving them, the crisp, fresh, burnt taste, always characteristic of a broil, harmonising with and enhancing any garnish with which it may be served. The proper method is as follows : Have a delicately clean and bright gridiron, and rub its bars lightly with a morsel of suet ; see that your fire is clear as well as sharp ; then dip each cutlet singly in some hot butter, melted, or, better still, into good salad oil, and lay each on the grid, allowing the latter to be very near the fire at first so as to let the surface of the meat catch (though without actually burning), thus sealing up the pores, and keeping in the juice of the meat. Turn them frequently whilst cooking (they will take about eight to ten minutes), c 18 ENTREES. being very careful not to use a fork in the process, for if the meat is pricked all the juice will run out, and the cutlet will become like leather. If you have not proper cutlet tongs use two spoons, or stick the fork into the fat if any be left on. When ready to serve, the cutlets will be a dainty brown, with darker stripes showing the mark of the grid bars, and when cut they will be a nice pinky-red inside and full of juice. To saute them, have a well buttered saute pan, lay the cutlets in carefully, not overlapping or even touching, sprinkle them with a few drops of wine, glaze, and a sprinkle of pepper, and cover them with buttered paper ; then let them cook over a clear fire, turning them once or twice in the process. These are often put into the oven and allowed to cook quietly in there, but care must be taken not to let them dry up. Cutlets can also be stewed if a well-buttered pan is lined with sliced vegetables, a slice of ham, a bunch of herbs, and seasoning to taste; the cutlets are laid’ in on the top of this, the pan being covered down, and the whole is allowed to fry for a minute or two till the vegetables, &c., begin to colour a little ; a little stock is then poured in, a buttered paper laid over all, and the pan covered ; directly the stock is brought to the boil the pan is drawn to the side of the fire and the whole allowed to simmer (not to boil !), quietly and steadily, for an hour or so, after which they are lifted out and either put between two plates, on the top of which a weight is placed, to press them evenly (stewed cutlets are mostly used for chaufroix) or else dished with either their own gravy strained CUTLETS, FILLETS, &c. 19 aand freed from fat, witli any vegetable garnish you .please, or with any sauce and puree most suitable in the cook’s eyes. A very dainty way of broiling cutlets is en papilottes — i.e., the trimmed cutlet is covered on both sides with any nice farce, such as -sieved pate de foie gras, a thick Villeroi sauce, or a ; puree of onions, mushrooms, &c., as you choose. IHeart-shaped pieces of white paper are then oiled, i the cutlets laid in, the paper folded over and tightly i -.twisted- up at the edges, and the whole are broiled M over a clear, bright fire for eight or ten minutes, and llsserved as they are in their cases. If at any time a cutlet has to be cooked for an iinvalid, the following method, though distinctly Mostly, may be recommended : Cut three cutlets

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