Mutton Cutlets

Ingredients

• eight nicely trimmed choplets of mutton
• a pint of good gravy
• a glass of sherry
• a spoonful of chopped parsley
• a couple of eggs

Method

1. 1

   Put mutton choplets into a stew-pan with bacon, pepper, salt, nutmeg, gravy, and sherry, and gently stew until done.

2. 2

   Lay them out on a dish, cover with another dish, and weight.

3. 3

   Strain the gravy, remove fat, mince onion, capers, and truffles, fry onions, add capers, truffles, pepper, salt, and parsley.

4. 4

   Moisten with gravy, thicken with eggs, and let cool.

5. 5

   Spread mince over cutlets, roll in papers, and broil or heat in the oven.

6. 6

   Serve in papers with a rich sauce made from the original gravy.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 209. The excerpt below is the record exactly as published.

eight nicely trimmed choplets of mutton into a stew-pan with some scraps of bacon, Mal^tenSn."^^'^' ^ ^"^ ^^i^^' c^^^^*' ^^^^^^ ^^^^^s, pepper, salt, and a pinch of grated nutmeg, with a pint of good gravy, and a glass of sherry, and gently stew the little chops till done. 'Now lay them out on a large dish, covered by another with a weight upon it ; when quite cold, trim them finally into shape if necessary. Meanwhile strain the gravy in which they were stewed, remove all fat, and set it on one side. I^ow mince an onion very small, and a few capers, with two or three truffles also. Fry the onions a golden brown, add the minced capers and truffles with pepper, salt, and a spoonful of chopped parsley, moisten with a little of the gravy, thicken it with a couple of eggs

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