Mutton Cutlets à la Pragoise

Ingredients

• 2 necks of mutton
• 1 ounce butter
• 1 tablespoonful flour
• a cupful boiling milk
• 1 even teaspoonful salt
• ⅛ teaspoonful nutmeg
• 1 teaspoonful sugar
• a little Cayenne pepper
• ⅓ cupful grated horseradish
• the yolks of 2 eggs
• juice of ½ lemon

Method

1. 1

   Prepare and boil mutton necks, cool, trim, cover with horseradish purée.

2. 2

   Bake in a hot oven after brushing with egg and sprinkling with crumbs.

3. 3

   Serve with fried sweet-potato balls.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 219. The excerpt below is the record exactly as published.

1 tablespoonful flour, add it to the stew, cook until smooth, then serve. Old-fashioned Mutton Potpie. — Take 2 pounds mutton chops off the loin, remove the fat, and cut each chop into 2 pieces ; cut 2 kidneys into slices and also 2 onions, and peel 6 medium-sized potatoes. Line an iron pot around the sides with pie crust (do not put any crust on the bottom), put in layers alternately of the meat, onions, potatoes, and a few thin slices of salt pork ; season with salt and pepper and cover with the same crust ; then pour in sufficient boil- ing water to cover the crust, close the pot tightly, and boil slowly IV4 hour. In serving, cut the crust into pieces, lay them on a warm dish to form a border, and put the rest in the center. Mutton Pie. — Take 2 pounds of mutton without much bone or fat and 2 kidneys. Gut the meat into lYs-inch-square pieces and the kidneys into halves, remove the thick white part in the center, then cut the kidneys into slices, put them into a pie dish with the meat, season with salt and pepper, and put a few pieces of butter over it ; add 2 tablespoonf uls minced onion and 1 pint of water, cover with a rich crust, and bake V/^ hour. Sheep's Liver^ Fried. — Gut the liver into slices, season with salt and pepper, roll in flour ; fry 6 slices of bacon, remove them to 828 MEATS. a hot dish ; pnt the liver into the bacon fat and fry light brown on both sides. Arrange them on a warm dish with the bacon ; add to the fat in pan Yg tablespoonful flour, stir 2 minutes ; add 1 cupful stock or boiling water with a little beef extract, Ya teaspoonf ul salt, the same of pepper, and a little butter ; cook 3 minutes ; then strain the sauce over the liver and serve. Calf's, beefs, or lamb's liver can be prepared the same way. Braised Mutton Cutlets h la Proven^ale.— Cut 2 necks of mutton into thick cutlets. Put 2 ounces fine-cut larding pork in a saucepan, add 1 sliced onion, a small carrot, and a bouquet ; lay the cutlets over this, cover with broth, cover with buttered paper, put on the lid, set the saucepan over the fire, and boil gently lYt hour ; take them from the fire ; when nearly cold lift the cutlets carefully from the liquor, lay them on a flat dish, put over a light weight, and set aside till perfectly cold. Thirty minutes before serving boil 3 large white onions 10 minutes in water, remove, and chop them flne ; place the onion with 1 ounce butter in a saucepan over the fire, cover, and cook till done without browning ; season with salt and a little white pepper, add Ys tablespoonful flour, stir, and cook a few minutes ; add the yolks of 2 eggs and a few spoonfuls cream, cook a few minutes; then remove from the fire, trim the cutlets neatly, cover on one side with the onion purte; sprinkle over some grated Parmesan cheese and bread crumbs. In the mean- time strain the broth, reduce it by boiling to half glaze; pour a little of the glaze in the pan, lay the cutlet over, and bake in a hot oven to a delicate brown color ; then remove. Arrange them on a hot dish and pour a little glaze over each cutlet and serve. Mutton Cutlets k la Pragoise.— Prepare and boil 2 necks of mutton the same as in foregoing recipe. When cold trim them neatly and cover one side with a horseradish pur6e prepared as fol- lows : Melt 1 ounce butter, add 1 tablespoonful fiour, stir 2 minutes ; add a cupful boiling milk, stir, and cook a few minutes; seaaon with 1 even teaspoonful salt, add Ys teaspoonful nutmeg, 1 tea- MUTTON. 829 spoonful sngar, a little Cayenne pepper, and Yt cupful grated borse- radiah ; boil 3 minutes ; mix the yolks of 2 eggs

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