Lamb Cutlets a la Monico

Ingredients

• a dozen outlets from a leg of Lamb
• a bunch of sweet herbs
• a small piece each of mace
• and nutmeg
• sufficient milk to cover
• 1 teaspoonful of cornflour
• a lump of butter about the size of a walnut
• A garnish of young green peas

Method

1. 1

   Cook cutlets in milk with herbs, drain, dredge with cornflour, brush with egg, roll in breadcrumbs, fry until brown.

2. 2

   Strain milk, thicken with cornflour and butter, season, serve cutlets with sauce and garnish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 219. The excerpt below is the record exactly as published.

Lamb Cutlets a la Monico. — Take a dozen outlets from a leg of Lamb, cutting them about gin. in thickness, trim them nicely, lay them side by side in a stewpan with a bunch of sweet herbs and a small piece each of mace and nutmeg, pour in sufficient milk to cover, and place the stewpan at >ne edge of the fire. Do not let the milk boil, bat only just simmer. In about an hour’s time, if the cutlets are tender, drain them, dredge lightly over both sides with cornflour, brush them over with a paste-brush dipped in beaten eggs, and roll in breadcrumbs, giving them a good Lamb — continued. coating. Melt a lump of butter, lard, or clarified fat in a flat saucepan, put in the cutlets, and fry them a nice brown on all sides. When taken out of the fat, drain the cutlets for a minute or two on a sheet of kitchen paper. Strain the milk in which they were cooked, and return it to the saucepan ; mix 1 teaspoonful of cornflour smoothly with a little cold water, stir it into the milk together with a lump of batter about the size of a walnut, stir over the fire until thickened and boiling, and season to taste with salt. Decorate the cutlets with a frill, place them on a hot dish, pour the sauce round, and serve. A garnish of young green peas

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