Mutton-Chops en Robe de Chambre

Ingredients

• some mutton-chops
• a bunch of parsley
• two small onions
• a little piece of fillet of veal
• a little bit of beef
• two eggs
• salt
• pepper
• parsley
• onions cut small
• moistened with milk
• grate bread over them

Method

1. 1

   Put mutton-chops in stock with parsley and green onions.

2. 2

   After cooking, skim fat, strain, and reduce stock to thick gravy.

3. 3

   Coat chops with forcemeat, grate bread over, and bake until browned.

4. 4

   Drain fat and serve with gravy.

Nutrition per serving

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Mutton-Chops en Robe de Chambre. Put some mutton-chops in a fair quantity of stock, adding a bunch of parsley and green onions. When the chops are done, take them out, skim the fat off the stock, strain, and reduce it to a thick gravy, putting in the chops again for the gravy to TEMPTING DISHES. 23 adhere to them, then take them out and leave them to cool. Make a forcemeat with a little piece of fillet of veal, a little bit of beef, two eggs, salt, pepper, parsley, and onions cut small ; nd moistened with milk ; cover each chop with the forcemeat, grate bread over them, and put them into the oven to brown. When they are a good colour drain off the fat and serve with good clear gravy. Onions a l’Etoile. Take a large Spanish onion, core it with the column cutter, then cut it down within two inches of the bottom in divisions like an orange, so that it has somewhat the appearance of a star. Make a mince of beef or mutton in the usual way, flavour it highly, and fill in the onion with it, tying the onion round till it is cooked to prevent the mince falling out. Make a hole in the centre of the mince and put some carrots and turnips, cut in Julienne strips made with a brown sauce, in which a little isinglassine has been mixed. When it is cooked cut the string and dish up with a mush- room puree round it. Pigeons en Capote. Take the number of pigeons required, clean, truss, and stuff them with a mixture made of the chopped livers, parsley, butter, and a few bread- crumbs. Place them in a stewpan with two or three slices of bacon, and stew gently for three- quarters of an hour. Thicken the gravy, and add a couple of tablespoonfuls each of mushroom catsup and port-wine (the port-wine may be omitted). Use stock to stew them in. 24 TEMPTING DISHES. Potato Cutlets. Put some cold boiled potatoes into a basin, beat them to a smooth pulp, and to every pound add one ounce of warmed butter, salt, pepper, and a tablespoonful each of minced parsley and finely chopped onion, and one well-beaten egg. Mix all these together thoroughly, and then allow the mixture to get quite cold, then make it up into neat cutlet shapes. Brush over with beaten egg and coat thickly with grated cheese, and fry in the usual way. When just delicately browned, drain very carefully and arrange the cutlets in two rows down the middle of a hot dish, one cutlet slightly overlapping the other. Garnish with parsley and serve hot. Rabbit Batter Pudding. Place at the bottom of a buttered pie-dish two rabbits cut into pieces, season and sprinkle with chopped parsley and shalot, cover this with a layer of streaky bacon, fill up with batter and bake. Minced Rabbit. Take the remains of a roasted rabbit, cut off all the meat and mince it with a little roast mutton. Break the bones of the rabbit into small pieces and put them into a stewpan with a slice of butter, two shalots, a very small piece of garlic, thyme, and a bayleaf ; turn all this ^ few times over the fire, then shake in a little flour ; moisten with a glass of light claret and as much stock, and let it boil half an hour over the fire ; strain it off and TEMPTING DISHES. 25 put in the mincemeat, with salt and pepper ; let the whole heat without boiling, and serve hot ; garnish with fried sippets. The claret, of course, can be left out when not required. Rabbit a la Poulette. Joint a young rabbit and put it into a stew- pan with sufficient stock to cover it. Season with a little parsley, some sweet herbs, two small onions

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