Fillets of Mutton

Ingredients

• Prepare four fillets of mutton.
• Melt four ounces of butter
• one tablespoonful of flour
• one pint of broth
• a glass of Sherry

Method

1. 1

   Remove sinews and fat from fillets, cut in two pieces, flatten, and season.

2. 2

   Fry in melted butter until cooked and brown.

3. 3

   Remove and drain.

4. 4

   In the same saucepan, add flour, broth, and Sherry.

5. 5

   Boil for a minute or two.

6. 6

   Arrange mutton with fried bread, skim grease from sauce, strain, and garnish fillets.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 94. The excerpt below is the record exactly as published.

Prepare four fillets of mutton, remoying ali the sinewB and almost ali the fat. Cut them in two pieoes. Flatten them and season with salt and white pepper. Melt four ounces of batter in a saucepan, add the fillets, and fry them until they are thoroughly cooked and a light brown. Tum them frequently. Remove and drain on a piate. In the saucepan add one table- spoonful of flour, one pint of broth, and a glass of Sherry. Boil for a minute or two. Arrange the mutton alternately with fried bread, cut the same size. Skim the grease from the sauce, strain it, and garnish the fillets. Boast Mutton Select a medium-sized leg of mutton, cut off the bone and trim it. Rub it with salt and pepper. Sprinkle with little pieces of butter and roast in a moderate oven for one hour and a quarter. Baste of ten and turn it three or four times while it is roasting. Serve with either the strained gravy from the pan or thickened gravy. Boast Mutton Select a nice breast of mutton weighing about eight pounds. Sew it up in a piece òf muslin or any thin cloth. Place it in a kettle with enough water to cover it. Let it stew or boil very slowly for one hour and twenty-five minutes. Remove the oloth and place the meat in a dripping pan. Rub it well with melted butter or drippings. Sprinkle with a little flour and roast in oven for about half or three-quarters of an hour. Baste it of ten with oontents of the pan. Just before serving, sprinkle with fine crumbs and dota of butter. Let it get a nice brown. Gar- nish the dish with parsley. Make a sauce of the strained drip- pings from the meat. MEAT8 167 Ohops à la Signora with Sauoe Cook one tablespoonful of butter and one tablespoonful of flour

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