Lamb Cutlets in Aspic Jelly

Ingredients

• rashers of bacon
• sliced carrots
• onions
• cutlets
• 1 wineglassful of sherry
• as much clear stock as will cover them
• a layer of liquid aspic jelly
• young green peas

Method

1. 1

   Line a stewpan with bacon, carrots, and onions.

2. 2

   Add cutlets, cloves, peppercorns, mace, and parsley.

3. 3

   Moisten with sherry and stock, simmer until tender.

4. 4

   Drain, cool, trim, layer with aspic jelly, and stamp out.

5. 5

   Serve with peas and jelly.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 221. The excerpt below is the record exactly as published.

Lamb Cutlets in Aspic Jelly. — Line the bottom of a stew- pan with rashers of bacon, sliced carrots, and onions ; trim some cutlets neatly, put them in the stewpan with a few cloves and peppercorns, half a blade of mace, and two or three sprigs of parsley. Moisten with 1 wineglassful of sherry and as much clear stock as will cover them, and simmer at the side of the fire with the lid on. When tender, leave the cutlets in their cooking-liquor until half cold, then drain, put them between two plates, and put a weight on the top. When quite cold, trim the cutlets neatly, pour a layer of liquid aspic jelly in a saute-pan, and when set lay the cutlets on it, cover with another layer of the jelly, and stand the pan on ice. When the jelly is quite cold and firm, procure a tin cutter the shape of a cutlet, and stamp the cutlets out with it, dipping it constantly in hot water. Boil some young green peas

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