Lamb Cutlets, Superlative (another way)

Ingredients

• a tablespoonful of parsley
• a tablespoonful of shallots
• a tablespoonful of mushrooms
• a tablespoonful of lean ham
• an ounce of fresh butter
• a quarter of a pint of sauce
• half a teaspoonful of powdered sugar
• a dessert-spoonful of strained lemon-juice
• three grates of nutmeg
• the yolks of two eggs

Method

1. 1

   Mince parsley, shallots, mushrooms, and ham.

2. 2

   Cook with butter for five minutes.

3. 3

   Add sauce, seasonings, and yolks, stirring until thickened.

4. 4

   Dip cutlets in this mixture, chill, then coat in egg and breadcrumbs, fry, and serve with puree.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 797. The excerpt below is the record exactly as published.

t a table- spoonful of salt has been thrown, keep pressing it down with a wooden spoon, and let it boil very quickly. Drain and squeeze the water from it, and chop it very small. Put it into a saucepan with a little salt, and about three ounces of butter and three or four grates ■of nutmeg. Stir it over the fire until it becomes quite warm. A little cream, a table-spoonful of rich gravy, or the juice of a lemon may now be added if liked, but many people prefer the spinach dry. Keep it hot until the cutlets are ready. These may be trimmed, egged, bread- crunvbed, and broiled or fried in the usual way {sec Lamb Chops, Broiled, and Lamb Chops, Fried). Press the spinach into a mould, turn it on a hot dish, and place the cutlets round it in an upright position, one overlapping the •other. Time, ten minutes to boil the spinach. Probable cost, cutlets. Is. per pound; spinach, 2d. per pound. Sufiicient, a pound and a half of spinach will be required for half a dozen chops. Lamb Cutlets, Cold.— When a loin or -any other joint of lamb has been under-dressed, it is a good plan to divide it into cutlets of a neat shape and fully three-quarters of an inch in thickness, to dip these in beaten egg, strew over nicely-flavoured bread-crumbs, and fry or broil them until lightly browned on both sides. As there is a danger that the meat wiU be dry when it is dressed the second time, care should "be taken not only to cook the cutlets over a good fire, but also to dip them into a little clarified butter before serving them. Time, five or six minutes to fry. Probable cost. Is. per pound. Sufiicient, half a dozen cutlets for three persons. Lamb Cutlets or Chops Stewed in their own Gravy. — Take a thick iron saucepan — if possible, one sufiiciently large to take all the cutlets in one layer — put a little cold water in it, though not nearly sufiicient to cover the cutlets, and after dipping these into cold water, peppering, and afterwards flouring them, put them into the pan, place them on a moderate fire, and let them simmer ■as gently as possible until they are done enough. 'Throw a tea-spoonful of salt over them as soon as they begin to simmer, and serve all the gravy in the dish with them. The great secret of stewing cutlets in this way is to let them simmer gently. If boiled quickly there will be no gravy left when they are to be taken oft', and the meat will be hard. Skim the fat off cai'efully before serving. Time to simmer, an hour. Probable cost, Is. per pound. Sufiicient, half a dozen cutlets for two or three persons. Lamb Cutlets, Superlative (some- times called Lamb Cutlets, a la Princesse). — Trim and shaj^e some lamb cutlets neatly, and fry them plainly {see Lamb Chops, Fried), letting them be rather under-di-essed than otherwise. When half cold dip each cutlet into some good melted butter, flavoured with mushrooms. Place them uj)on ice to set the sauce, and afterwards on egg : bread-crumb, and fry them in the usual way, and serve \\dth asparagus, green peas, or any other vegetables. Good white sauce should be sent to table in a tureen. Time, twenty minutes altogether to cook the cutlets — ten minutes each time. Probable cost. Is. per pound. Sufiicient, half a dozen for three persons. Lamb Cutlets, Superlative (another way). — Take a table-spoonful of each of the follo%\'ing ingredients, all finely minced : — Parsley, shallots, mushrooms, and lean ham. Put these into a stewpan with an ounce of fresh butter, and stir them over the fire for five minutes. Adda quarter of a^pint of sauce, a little pepper and salt, haK a tea-spoonful of powdered sugar, a dessert-spoonful of strained lemon- juice, three grates of nutmeg, and the yolks of two eggs

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