Indian Mutton Cutlets

Ingredients

• a pound of lean meat
• a finely chopped onion
• a tablespoonful of chopped sweet herbs
• a little pepper
• a little salt
• the yolks of two eggs

Method

1. 1

   Mince the meat and mix with onion, herbs, pepper, and salt.

2. 2

   Add the yolks of eggs, shape into flat discs about three-quarters of an inch thick, dip in egg, then breadcrumbs on one side, and fry until brown, turning occasionally.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 10. The excerpt below is the record exactly as published.

Indian Mutton Cutlets. — Most old Indians, will, I think, admit that the cutlets out yonder are far superior to the home production ; so I give the folhnving recipe, which I always find successful, not only with mutton, but with SAVOURY DISHES. 23 Iteef and chicken. In a machine, mince a i:>oimd of lean meat ; mix with a finely chopped onion, a table spoonfed of chopped sweet herbs, and a little pepper and salt. Then mix in the yolks of two eggs ; shajee into flat discs, about three-cpiarters of an inch thick ; dip each first into egg, then into breadcrumbs (on one side only), and fry till brown, turning occasionally. Baked “Brinjar’ Cutlets . — Prepare a pound of minced meat as if for above cutlets. Take j’ix good sized “Brinjals” or egg vegetables, and boil them in salt and water. Divide them evenly — stalks and all — with a sharp knife ; carefully scoop out the insid'^, which mix with your meat, and fry together for five minutes. Now refill the “ Brinjals ” with the mixture ; dust with flour, and either bake in a slow oven or fry in “ ghee ” or butter. Grreen chillies or capsicums, finely chopped, may be added to taste. “ BhoiDie,” or Washerman Pie.— I am not prepared to state why this dish is so named, but I know it to be a favourite with us out there, especially where there are “ young mouths ” to fill. Cut your mutton — say two pounds — into convenient pieces ; dust with pepper and salt, and partially l>roil the meat in a frying-pan. Now transfer it to a stewpan, pour on a little water, and let it simmer gently for about twenty minutes. Mash some ])Otatoes — sufficient for the pie-dish you propose using — line the dish with the mash ; put in your meat and gravy ; add two tablespoonfuls of any sauce or ketchup ; fit on a potato crust, paint over with yolk of egg, and bake in a slow oven for half an hour. An onion, sliced, is approved 24 ANGLO-INDIAN COOKERY. of bv some. Note. — In making your jjotato crust, mix in a little flour to give consistency and ])revent sticking. “Poofadh” or '‘Buffadh.”- A dish peculiar to the Eurasians, or Indo-Britons, but one by no means to be despised. Kill, clean, and truss a duck. Get a capacious stewpan ; put in a cabbage, divided into four, then the duck, entire. Mix a little saffron powder in a large cup of water and pour over the contents of the pan. Now add two onions, a taldespoonful of “ ghee ” or butter, a little sliced green ginger, three green chillies or capsicums, half a clove of garlic. Cover and let simmer for an hour; then uncover and let it go on simmering till done, but taking care that the duck is not boiled to “ rags.” Shortly before serving, add two tablespoon sfnl of tamarind water, vinegar, or lemon juice. Chillie-Fry or “ Vuddays.” — Make a batter of two eggs and a teaspoonful of self-raising flour. Chop fine two spring onions — stalks and all — two green chillies or caps! cums, and a little salt

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