Fillets of Mutton (entree)

Ingredients

• a loin of mutton
• a carrot
• an onion
• a small piece of turnip
• buttered paper
• mashed potatoes
• green peas or French beans
• good brown sauce

Method

1. 1

   Take out the fillet from a loin of mutton and pare away the fat.

2. 2

   Cut it into little slices and lard each one.

3. 3

   Cut carrot, onion, and turnip into small pieces, lay them in a dripping-pan with a little water.

4. 4

   Place fillets on top, cover with buttered paper, and cook in a brisk oven for twenty minutes.

5. 5

   Glaze them and dish on a ring of mashed potatoes with green peas or French beans in the center.

6. 6

   Pour brown sauce around the dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 33. The excerpt below is the record exactly as published.

Fillets of Mutton (entree). — Take out the fillet from a loin of mutton and pare away the fat. Cut it into little slices and lard each one. Cut into small pieces a carrot, onion, and small piece of turnip, lay them in a dripping-pan with a very little water. Place the fillets on the top, cover them with buttered paper, and cook in a brisk oven for twenty minutes ; when they are cooked glaze them over and dish on a ring of mashed potatoes. In the centre of the ring pile up green peas or French beans. Pour some good brown sauce round the dish. Fillet of Mutton Roasted. — Cut out the bone, and fill in with forcemeat (made the same way as for veal). Tie the fillet round with tape, sprinkle the meat with pepper and flour, and roast in the ordinary way. When it is done cut off the tape and put in a silver skewer. Red currant jelly can be served with this joint. Haricot Mutton.— -3 lbs. best end neck of mutton, 3 carrots, 2 turnips, 2 onions, ketchup, salt, pepper, butter. Cut off some of the fat and divide the chops. Fry them lightly in 2 oz. butter till half cooked, cut the onions in slices and the carrots and turnips into fancy pieces, and fry them in the same butter in which the chops were done, but not enough to change their colour. Then put the mutton in the stew-pan with the vegetables on it and just cover with hot water, allow it to come to boiling- point, and then at once draw' it to the side of the fire to simmer till the chops are tender ; season with pepper and salt and two- dessert-spoons mushroom ketchup. Set it to cool and take off the fat, then put it on the fire again to get hot, thicken the gravy with a little brown flour; serve very hot. Keep the stew-pan covered. Irish Stew.— The middle part of a neck of mutton, onion

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