Fillets of Mutton with Madeira Sauce

Ingredients

• onion
• the wine
• pepper
• salt
• a little chopped mushroom
• fillets of mutton
• a small quantity of butter
• 6 or 8 mushrooms
• a few drops of lemon juice
• some nicely cooked green peas

Method

1. 1

   Marinade the fillets of mutton with onion, wine, pepper, salt, and chopped mushroom for 30 minutes to 1 hour.

2. 2

   Drain the wine, dry the fillets, and fry in butter for 7 to 10 minutes.

3. 3

   Prepare mushrooms by trimming, seasoning, and baking for 10 to 12 minutes.

4. 4

   Fill baked mushrooms with green peas.

5. 5

   Serve mutton on a potato border with Madeira sauce and garnished mushrooms.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 421. The excerpt below is the record exactly as published.

onion on to a plate with the wine, pepper, salt, and a little chopped mushroom, made from the trimmings of the mushrooms used as a garnish. Lay the fillets of mutton in th s, and let them marinade for from \ to 1 hour, turning them occa- sionally. Then drain off the wine, which must be added to the sauce, dry the fillets of mutton and, a few minutes before serving, fry them in a small quantity of butter in a frying pan. (They may be egged and bread-crumbed be ore frying if wished.) They will require from 7 to 10 minutes. To Prepare the Garnish. — Prepare 6 or 8 mush- rooms, and trim them to an equal size. Place them on a greased tin, sprinkle them with pepper, salt, and a few drops of lemon juice, cover them with greased paper, and bake in a moderate oven from 10 to 12 nrnutes. Have ready some nicely cooked green peas

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