Mutton Cutlets in Jelly

Ingredients

• some mutton cutlets
• a bed of carrots
• turnips
• onions
• warm savoury jelly
• a heap of watercress
• some small German potatoes
• three tablespoonfuls of good salad oil
• one of tarragon vinegar
• one of good white stock
• black pepper
• salt
• some chopped tarragon

Method

1. 1

   Braise mutton cutlets on a bed of vegetables, cool under weight, trim, and dip in warm jelly.

2. 2

   Serve with watercress and a potato salad made by mixing boiled, sliced potatoes with oil, vinegar, stock, onion, pepper, and salt.

3. 3

   Let the salad rest for 2 hours.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 4. The excerpt below is the record exactly as published.

Mutton Cutlets in Jelly). — Take some mutton cutlets and braise them, untrimmed, on a bed of carrots, turnips, onions, and the usual flavouring. When done, take them out and put them under a weight between two plates to get cold, then neatly trim the cutlets and dip them in warm savoury jelly, well flavoured with tarragon vinegar. When the jelly has set, repeat the operation a second time if necessary, Serve round a heap of watercress and hand at the same time a Potato Salad prepared as follows : — Take some small German potatoes, boil them and skin them, and when they are half cold, cut them into slices and heap them up in the centre of a salad bowl, previously rubbed with shallot or garlic. Then mix together in a basin three tablespoonfuls of good salad oil, one of tarragon vinegar, one of good white stock, a little Little French Dinners. grated onion, black pepper, and salt to taste ; pour the mixture over the potatoes, toss them well for five minutes and sprinkle on the surface some chopped tarragon

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