Mutton Cutlets a la Reforme

Ingredients

• 1 carrot
• 1 turnip
• the hard-boiled white of 1 egg
• 2 slices of lean ham
• 2 green gherkins
• 9 French beans
• 1 oz. of butter
• 1 oz. of flour
• f pint of good stock
• 1 shred onion
• 1 tablespoon spiced vinegar
• 1 dessert-spoon red currant jelly
• 6 cloves
• 1 tablespoon sherry wine
• seven cutlets

Method

1. 1

   Partly boil carrot and turnip, cut into shapes.

2. 2

   Make a sauce with butter, flour, stock, onion, vinegar, jelly, and cloves.

3. 3

   Strain and add vegetables, pickles, ham, cayenne, and sherry.

4. 4

   Fry cutlets dipped in egg and breadcrumb, arrange in a dish, pour sauce in the center, and garnish.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 36. The excerpt below is the record exactly as published.

Mutton Cutlets a la Rdforme (an entree). — From 1 carrot, 1 turnip, the hard-boiled white of 1 egg, 2 slices of lean ham, 2 green gherkins, 9 French beans, cut out narrow strips of about two inches in length, also a few star- and diamond-shaped pieces. Partly boil the carrot and turnip before cutting into shapes. Make a sauce of 1 oz. of butter browned with 1 oz. of flour, add f pint of good stock, 1 shred onion, 1 tablespoon spiced vinegar, 1 dessert-spoon red currant jelly, 6 cloves, stir and let it boil for five minutes, then strain it through a fine gravy strainer, return the sauce to the pan, and add a few of the cut vegetables, white of egg, pickles, ham, a dust of cayenne, 1 tablespoon sherry wine, and let it just boil up. Have seven cutlets

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