Mutton Cutlets
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Cutlets are much better and more tender if allowed to marinate for eight or ten hours.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 120. The excerpt below is the record exactly as published.
Mutton Cutlets.— Mutton Cutlets are cut from the best end of the neck, and should be very neatly divided and trimmed. Prepare the neck of mutton by sawing off the chine bone, then saw the row of neck bones evenly to a short length, and cut off the flap. Take a very sharp knife, and divide the row of cutlets down to the bone with one clean decided cut between each of them. If the knife is not very sharp you will hack and not make a clean cut. Then sever them one by one with a single light stroke of the chopper. Slightly wet the chopping-board and lay the cutlets on it, beat each cutlet a few times with the cutlet-bat dipped in cold water. This will make the meat spread out a little, and care must be taken to keep the cutlets a good shape. The cutlets must not be trimmed until this is done. Now trim off the skinny parts, and all superfluous fat, leaving only a very narrow rim of fat. Put the knife ip at the point where the solid meat ceases, cut in a slanting direction down to the bone, and strip the bone quite clear to the tip. Scrape the bone till it is perfectly clean. Trim each cutlet thus in turn. Then cut the bones to an equal length with the chopper ; if you are not sure of your hand put the chopper on the right spot and give the back a good knock with the rolling-pin. Cutlets ought to be four inches long, and two inches broad in the middle ; the thick i8o MUTTON end should be neatly rounded, and the bone should protrude an inch beyond the meat. Save all bones and trimmings for broth. Mutton Cutlets are most useful, for they can be cooked in so many ways. Some of the simplest methods of cooking them are (1) Broiling on the gridiron, which will take from eight to ten minutes if the Cutlets are an inch thick. (2) Jugging (see page 147). (3) Saute. For this allow the Cutlets to sauter for five minutes, then turn them and sauter them for five minutes more (see page 157). (4) Egg and breadcrumb the Cutlets, and fry them a delicate brown. In all these ways the Cutlets can be served round a puree of vegetables. It is important not to cut Cutlets thin, as in that case they are sure to be tough and not juicy. The cut should be made exactly midway between the bones. Cutlets are much better and more tender if they are allowed to marinade for eight or ten hours. Mutton Cutlets a la R6forme can be either braised, or fried after being rolled in egg and breadcrumb. They are served round a pile of equal quantities of truffles, white of hard-boiled eggs, and gherkins, all cut into strips an inch long and a quarter of an inch wide, and made hot in a little stock. This is the correct way, hut mushrooms cut in pieces give a far better flavour than truffles. For the sauce take three quarters of a pint of brown sauce, a gill of claret, two table- spoonfuls of red currant jelly, and the juice of one lemon. Boil, skim, reduce the sauce to half a pint, pass through a strainer, and pour it round, not over, the Cutlets. Mutton Cutlets a la Maintenon.— Cut the Cutlets with two bones to each, then carefully remove one bone. Flatten them with a wet cutlet-bat, and trim them neatly. Cut each Cutlet in two without dividing it at the bone. Have ready a mince made of minced parsley, mushrooms, and shallot, allow- ing plenty of shallot. Fry this a golden brown in butter
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Cook this with the app: pantry check, scaling, and the assistant.