Cutlets a la Rachel

Ingredients

• Six or seven Mutton Cutlets
• Half a pound of Calf's Liver
• Quarter of a pound of fat Bacon
• A Pig's Caul
• One small Carrot
• One small Onion
• Parsley, Bayleaf, Thyme, all tied together
• One Shalot
• One Clove of Garlic
• Twelve Peppercorns
• A small blade of Mace

Method

1. 1

   Cut up the bacon and fry it for five minutes, having added the liver and other ingredients (except the cutlets and caul).

2. 2

   When the liver is quite cooked, put all into a mortar and pound well; add seasoning to taste, and pass all through a wire-sieve.

3. 3

   Trim the cutlets neatly; cook them, and press them between two dishes until cold.

4. 4

   Mask them on one side with the liver farce; cover each one with a piece of caul; put in the oven to get hot; brush over with glaze.

5. 5

   Dish in a circle on spinach or mashed potatoes; pour a little half-glaze round, some macedoine in the centre, and serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 28. The excerpt below is the record exactly as published.

Cutlets^ la Rachel. Ingredients, Six or seven Mutton Cutlets. Half a pound of Calf's Liver. Quarter of a pound of fat Bacon. A Pig's Caul. One small Carrot. One small Onion. Parsley^ Bayleaf, Thyme, all tied tdgether. G 2 84 HIGH-CLASS COOKERY. One Shalot. One Clove of Garlic. Twelve Peppercorns. A small blade of Mace

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