Mutton Cutlets

Ingredients

• Neck of mutton best end.
• Bread crumbs.
• Egg I.
• Butter 2 oz.
• Or Clarified fat.

Method

1. 1

   Saw off the chine bone, and (if the neck is cut in a manner that requires it) the end of the rib-bones.

2. 2

   Cut the cutlets, giving a bone to each cutlet.

3. 3

   If the appearance of the dish is not of great importance, the cutlets can be cut more economically by forming more cutlets out of two bones of the neck.

4. 4

   In this manner two cutlets will have bones, while one will be without.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 25. The excerpt below is the record exactly as published.

mutton cutlets. Dish in a circle with a small piece of fried bacon to each cutlet — the bacon must be placed between the cutlets. Garnish with slices of lemon, and pour round the cutlets gravy made as follows : — Flour I teaspoonful. White stock \ pint. Cream 2 tablespoonfuls. Catsup • • I dessertspoonful. A few drops of lemon juice. Pepper and salt. Remove the cutlets from the pan, keep them hot. Dredge the flour into the pan, add the stock, let it thicken, then add the cream, catsup, lemon juice, and seasoning, and strain round the cutlets. Tomato or brown sauce may be substituted if liked. 62 Quenelles of Veal. Fillet of veal i lb. Good-flavoured white stock J pint. Flour 2 oz. Butter I oz. Cream i tablespoonful. Eggs... 2. Seasoning to taste. Shred the veal, mince finely, pound and pass it through a wire sieve. Cook the flour, butter, and stock well together. Pound this with the veal ; add the eggs, seasoning, and cream. Fill buttered quenelle moulds, and poach gently in a stewpan, pouring in boiling water until it covers the quenelles. Cook for ten minutes ; drain. Arrange on a ring of mashed potato ; pour over Veloute or Bechamel sauce. Fill in the centre with some green vegetables, as peas, beans, etc. Garnish each quenelle alternately with chopped ham and parsley. Or, quenelles may be shaped with a spoon as follows : — Fill a dessert spoon (dipped in hot water) with the que- nelle mixture ; smooth over with a knife dipped in hot water. Scoop out the quenelle with another spoon, place it in stewpan, and cook as directed. Croquettes of Veal or Chicken, Veal or chicken (cooked) 3 oz. Lean ham (cooked) i oz. Button mushrooms 2 or 3. Flour \ oz. Butter \ oz. Stock (white) i gill. Cream i tablespoonful. A few drops of lemon juice. Seasoning. Pastry. Eg§' ; • ^ I. Vermicelli. Chop the meat and mushrooms finely. Put the butter, flour, and stock into a saucepan and let it boil well. Add the meat and mushrooms, then remove f>3 from the fire. Add the cream, lemon juice, and season- ing*. Turn it out on a plate to cool. Have ready some pastry (about a quarter of a pound). Roll it out very thinly ; cut it into small rounds ; lay a small piece of meat mixture on each round of paste ; wet the edges of the paste ; turn the paste over and close securely. Roll each croquette in beaten egg and then in crushed vermicelli. Fry in hot fat a pale golden colour. Dish in a pyramid, and garnish with fried parsley. Mutton Cutlets- Neck of mutton best end. Bread crumbs. Egg I. Butter 2 oz. Or Clarified fat.

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