Mutton Cutlets a la Nelson

Ingredients

• the best end of a neck of mutton
• half a pint of sauce soubise tomatee
• an ounce of butter
• four ounces of minced onion
• an ounce of flour
• two gills of broth
• a gill of tomato puree
• a tablespoonful of grated Parmesan
• a tablespoonful of cream

Method

1. 1

   Roast mutton, cool, cut into cutlets.

2. 2

   Make sauce with butter, onion, flour, and broth.

3. 3

   Pass through a sieve, add tomato puree, Parmesan, and cream.

4. 4

   Mask cutlets with sauce, bake until colored.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 168. The excerpt below is the record exactly as published.

Mutton Cutlets a la Nelson. — Partly roast the best end of a neck of mutton, and let it get cold. Divide it into six neat cutlets, trimming them carefully. Make half a pint of sauce soubise tomatee. For this, melt an ounce of butter in a stewpan, and add four ounces of minced onion, fry over a low fire but without colouring. Then mix in an ounce of flour, stir for three minutes, and moisten with two gills of broth made from the scrag of the neck of mutton. Bring it to the boil, simmer till the onions are soft, and then pass all through the hair sieve, finishing with a gill of tomato puree, a tablespoonful of grated Parmesan, and a tablespoonful of cream

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