Cutlets of Mutton a la Barnegat

Ingredients

• nice mutton cutlets
• soak in Madeira wine
• bread crumbs
• brown tomato sauce
• hot currant jelly
• potatoes
• green vegetables

Method

1. 1

   Soak mutton cutlets in Madeira wine for 1-3 hours.

2. 2

   Place on a buttered pan, top with bread crumbs, and broil.

3. 3

   Serve arranged on a platter with tomato sauce, currant jelly, potatoes, and green vegetables.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 241. The excerpt below is the record exactly as published.

bread crumbs; fry in very hot fat; sprinkle with pepper and salt to taste. Arrange on a hot platter; garnish with fried bacon. Serve with any kind of eggs, for breakfast. Broiled Lamb Kidney on Toast with Shirred Butter Rognon d’ Agneau grille au Beurre, sur Roties Select a nice fresh lamb kidney; split and remove the fat and skin; put on a broiler; sprinkle with pepper and salt, and broil until they become golden brown; then put on a plate with some butter and put in oven for about ten minutes. When done, serve on pieces of buttered toast on a platter, with some beurre sauce and chopped parsley over it. THE SWEDISH, FRENCH, Lamb Kidneys with Shirred Butter, a la Brochette Rognons d’Agneau au Beurre, a la Brochette Cut kidneys in small pieces; take sliced bacon and cut it in small pieces; sprinkle with pepper and salt. Put on a skewer, alternately pieces of bacon and kidney until the skewer is full. Fry in fat. Serve on buttered toast with beurre sauce. Fried Lamb Frys ( Fritures d’Agneau) a la Tartare Put lamb frys in water for about two hours; then put on stove with some boiling water, little sherry, pepper, salt, onions, and carrots; let cook for about ten minutes. When done, leave to get cold; then slice and cut in any shape desired; dip in egg and bread crumbs, and fry in hot fat until golden brown. Serve on a platter, with tartare sauce and fried bacon all around, for breakfast and luncheon. MUTTON ( Mouton ) Garnished Saddle of Mutton ( Selle de Mouton garnie) Select a nice saddle of mutton that has been hanging a long time; beat well with a rolling pin and tie up nice and plump; put in a pan with some onions, carrots, pepper, salt, and water and roast from thirty to fifty minutes (baste it again and again during the roasting) . When done the saddle ought to stand in an open oven ten minutes before it is carved. When carving, follow the back¬ bone; cut out the meat, then cut in thin slices lengthwise and put it back in its place; decorate with a bunch of parsley tied around a silver skewer and stuck in one end of the saddle; garnish with stuffed tomatoes or croustades filled with peas and artichoke bot¬ toms, with peas, etc., all around. Make a brown gravy from the pan it is cooked in, strain, and put it all around. If not sufficiently brown, color with some kitchen bouquet. Serve with hot currant jelly, potatoes, and green vegetables. This is a very expensive piece of meat and used as a joint for a dinner party. Mutton Pie ( Pate de Mouton) a l’Americaine Select nice tender mutton or lamb (the shoulder is generally used for this pie); cut in large dices; put in a pan with sufficient hot water to cover; add pepper and salt; let simmer for about one hour; then prepare carrots in large dices and small white onions, and add them to the meat; let simmer for another hour until done, according to the quality of the meat. When done, strain the juice off into another pot; skim well free from fat; thicken the broth with three AMERICAN COOK BOOK 165 tablespoons flour dissolved in some water or cold stock; add the meat to the gravy; put in a deep dish; cover with a nice pie crust; put into oven and bake until crust is well done. Serve as a joint with potatoes and green vegetables. Cutlets of Mutton with Tomato Cotelettes de Mouton aux Tomates Cut thin slices from the leg of mutton; put on a broiler and grill (take care not to let it be too well done); sprinkle with pepper and salt. Arrange one slice on top of the other with a piece of fried bacon showing in between each slice. Serve with tomato sauce all around on a platter, with potatoes and green vegetables, as a meat dish for breakfast, luncheon, or dinner. Mutton ( Mouton ) a la Soubise Cut the leg or shoulder of mutton in large square pieces; put in a pan to cook with hot water sufficient to cover; add some onions, carrots, pepper, and salt; let simmer until the meat is well done — about two hours, according to quality of the meat. In the mean¬ time, peel a pint of white onions and put them on stove to cook until well done; when done, chop fine, and put in a saucepan with butter, pepper, salt, and some cream. Make a nice rich soubise sauce, more like a puree of onions. When the meat is done, remove all the fat carefully; dissolve two to three tablespoons flour in some water or cold stock; thicken the broth with the flour; color a trifle with some kitchen bouquet, not brown but amber shade. Dish up on a platter; put the gravy all around, and a soubise sauce in the centre. Serve, with potatoes and green vegetables, as a meat dish for luncheon or dinner. Mutton ( Mouton ) a la Provencale Select nice loin chops; trim well free from fat; shape them nicely, making all of one size; put on an oiled baking sheet; then coat these cutlets with the sauce. Take six onions, cook them and chop fine; make a rich sauce from one tablespoon butter, two tablespoons flour, one cup milk, the chopped onions, and a few drops of garlic. Spread the cutlets all around with the sauce; leave on the oiled pan until cold; then dip in egg; mix some Parme¬ san cheese and bread crumbs, then dip in the crumbs. Put on a pan and cook in oven from ten to twelve minutes — uncovered — until golden brown on both sides. Serve in the form of a ring; put a paper frill on each cutlet, and place in the centre French 166 THE SWEDISH, FRENCH fried potatoes or Saratoga chips. Green vegetables can also be served in the centre or at the side of this dish for luncheon or dinner. Cutlets of Mutton ( Cotelettes de Mouton ) a la Chambre Take nice loin chops of even thickness; remove the bone care¬ fully; put on a broiler; sprinkle with pepper and salt and broil until they are settled and nearly done (be careful not to cook too much as mutton cutlets are served rather rare). Put on a but¬ tered pan; when cold, stuff on both sides with a veal mousse; dip in egg and bread crumbs and fry in hot fat until golden brown. Arrange on hot thick slices of tomato, put a fancy paper frill in each, and serve with a brown sauce. Garnish with parsley in the centre. Potatoes and green vegetables are served with this dish for luncheon or dinner. Cutlets of Mutton ( Cotelettes de Mouton ) a la Barnegat Select nice mutton cutlets; cut in diamond pieces; soak in Madeira wine from one to three hours; put on a buttered pan, bread crumbs on the top, and broil. Arrange one cutlet resting on top of another on a platter; reverse the second row opposite to the first. Serve with a nice brown tomato sauce

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