Mutton Cutlets (au naturel)

Ingredients

• two or three ounces of butter
• two or three tablespoonfuls of cream or broth
• a handful of button mushrooms
• a sprig of parsley
• half a bay-leaf
• the same of shallot shi-ed finely
• thicken with butter rolled in flour

Method

1. 1

   Trim the cutlets, dip in clarified butter, cover with seasoned breadcrumbs, and broil until heated.

2. 2

   Serve with a sauce made by stewing mushrooms, parsley, bay-leaf, and shallot in brown gravy, thickened with butter and flour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 963. The excerpt below is the record exactly as published.

two or three ounces of butter, two or three table- spoonfuls of cream or broth, pepper and salt. Make them hot, and pile them in the centre of a hot dish. The cutlets may be bread-crumbed and fried, or, if preferred, broiled and served round the puree. Time, an hour to prepare. Sufficient for three or four persons. Mutton Cutlets (au naturel). — These cutlets may be taken either from the leg or from the ribs. If from the ribs, cut oft" aU superfluous fat, and when well trimmed dip each one into clarified butter, cover with bread- crumbs seasoned with pepper and salt, and broil just long enough to heat them through; then dip them again into the butter, to be again bread-crumbed, and the cooking completed. Lay them before the fire on white paper, and press slightly with another paper over them. Serve with a sauce as follows : — Stew in half a pint of brown gravy a handful of button mushrooms chopped, a sprig of parsley, half a bay-leaf, and the same of shallot shi-ed finely ; thicken with butter rolled in flour

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