Mutton Cutlets (a la Minute)

Ingredients

• the mutton for these cutlets should be cut from the middle of the leg
• season slightly with pepper
• a sprig or two of parsley
• a sprig or two of thyme
• season with salt

Method

1. 1

   Fry the meat quickly over a brisk fire until crisp, turning often.

2. 2

   Keep warm while preparing gravy.

3. 3

   Stew mushrooms with shallot, parsley, and thyme in butter for a few minutes, season, thicken, and serve around the cutlets.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 961. The excerpt below is the record exactly as published.

Mutton Cutlets (a la Maintenon). — Put a heaped table-spoonful of finely-chopped shallot into a pan with an ounce of fresh butter, and simmer them for five minutes. Add two table-spoonfuls of minced mushrooms and the same of chopped parsley, which should be first blanched and dried in a cloth ; fry these and the shallot together for another five minutes, without buin^LQg them. Season with pepper and salt, and add some highly-flavoured meat- gravy. Have ready-trimmed mutton cutlets of two bones thick, the chinebone sawed off and one of the long ones removed. S^jlit the meat carefully and neatly in two, nearly down to the bone, and insert some of the seasoning pre- viously prepared. Close the edges by folding the imder part of the cutlet over the upper, and broil on each side for five minutes, or until the meat is of a nice rich brown. Place the cutlets on a dish, and surround them with the sauce; pour the remainder over, and bake for about four minutes in a hot oven. There are other recipes for Cutlets a la Maintenon, but this one may certainly challenge comparison with any other, and it has besides the advantage of greater simplicity of preparation. Probable cost, Is. per pound. Sufficient, a pound and a half for two or more persons. Mutton Cutlets (a la lilinute).— The mutton for these cutlets should be cut from the middle of the leg, in the same direction as when carving for a dinner, but slice it rather thinner, and season slightly with pepper. Fry the meat quickly over a brisk fire, to make it crisp, turn- ing it often. Let the cutlets be kept warm before the fire while the gravy is preparing. Have ready some mushrooms, chopped -with a shallot, a sprig or two of parsley and thyme MUT (441 ) MUT minced fine. Stew these in the butter for a few j minutes, and season with salt

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