Mutton Cutlets
From The cult of the chafing dish, 1904
Sauce Robert can be used as a substitute for Worcester sauce.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 7. The excerpt below is the record exactly as published.
three drops of Tabasco sauce and half a tablespoon of Worcester sauce, also a squeeze of a lemon. When it is thoroughly amalgamated throw in the mince and let it get hot without burning. Serve it with toast or very crisp biscuits. The only objection I know to this mince is that all cold birds, especially cold pheasant, are so excellent that it seems almost super- fluous to hot them up. But there are occasions when the gamey fumes from Chaf- finda are very alluring, and, after all, it is poor work eating cold cates at midnight, however tempting they might be at breakfast. Our forebears were unanimous in their praise of the lordly long-tail. In a letter from Sidney Smith to " Ingoldsby " Barham, the worthy cleric says : " Many thanks, my dear Sir, for your kind present of game. If there is a pure and elevated pleasure in this world, it is that of roast pheasant and bread sauce ; barndoor fowls for Dissenters, but for the Real Churchman, the Thirty-Nine times articled clerk, the pheasant ! the pheasant ! " 26 THE CHAFING DISH Toast. It should perhaps be mentioned that the making of toast on the Chafing Dish is the easiest of functions. The asbestos tray, al- ready referred to, is placed over the flame, and on the metal side the bread in rounds, triangles, or sippets ; a few minutes serve to toast the one side adequately, and on being turned over it can easily be browned through. Mrs. Beeton is loquacious on the art of toast- making, and lays down divers rules, but she knew not Chaffinda. A modern essayist who discourses learnedly and most sensibly on toast, makes a remark in his chapter on breakfasts, which although not entirely ger- mane to my subject, is so true and, to my thinking, so characteristic, that I cannot refrain from quoting it. He is referring to marma- lade. " The attitude of women to marma- lade," he says, " has never been quite sound. True, they make it excellently, but afterwards their association with it is one lamentable retrogression. They spread it over pastry ; they do not particularly desire it at breakfast ; PRELIMINARIES 27 and (worst) they decant it into glass dishes and fancy jars." How true, how profound, how typical I But this is wandering from the point, which is cookery, not casuistry. Women are never out of place in connection with the good things of the table, although they do not often aspire to the omni-usefulness of the well- meaning, if ill - educated, lady who applied for the position of nurse to one of the field hospitals during the Boer war, and men- tioned as her crowning qualification that, "like Caesar's wife, I am all things to all men." Mutton Cutlets. After this little digression it will be well to turn to more serious things — cutlets, for instance. Obtain from the butcher a couple of well-trimmed mutton cutlets, and from the greengrocer sufficient green peas that, when shelled, you will have a breakfast-cupful. Melt a walnut of butter in the Chafing Dish. Into the melted butter drop a tablespoonful of flour and a sprinkling^ of chopped chives. A teaspoonful of Worcester sauce and three 28 THE CHAFING DISH drops of Tabasco, together with salt at dis- cretion, will suffice for flavouring, and care must be taken that the mixture does not boil. Put in the cutlets, and when they begin to turn brownish add the peas, and half a cupful of milk
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Cook this with the app: pantry check, scaling, and the assistant.