Masked Mutton

Ingredients

• cold roast or boiled mutton
• two tablespoons butter
• one cup stock
• two tablespoons glaze
• yolks of two eggs
• a tablespoon lemon juice
• one whole egg
• two whites

Method

1. 1

   Cut cold roast or boiled mutton into slices about half an inch thick, and cover both slices with a sauce made by melting two tablespoons butter in a frying pan, adding one of flour and stirring until smooth.

2. 2

   Gradually add one cup stock and two tablespoons glaze, boil for one minute, and stir in yolks of two eggs.

3. 3

   Season the mutton with salt and pepper, dip slices in the sauce, roll in fine bread crumbs, dip in a mixture of one whole egg and two whites, and again in the crumbs.

4. 4

   Fry and drain as fritters.

5. 5

   Serve with either tomato or tartare sauce.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 395. The excerpt below is the record exactly as published.

Masked Mutton.— Cnt cold roast or boiled mutton in slices about half an inch thick, and cover both slices with sauce made as follows : put two tablespoons butter in frying pan, and when melted add one of flour and stir until smooth ; add gradually one cup stock and two tablespoons glaze, boil one minute, and stir in yolks of two eggs ; season with salt, pepper, and tablespoon lemon juice, and remove from flre at once. Season the mutton with salt and pepper and as Boon as the sauce begins to cool, dip slices in it and roll in fine bread crumbs. Beat one whole egg and two whites

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