Mutton Cutlets, Italian

Ingredients

• three pounds for six persons
• a marinade of salad-oil
• minced savoury herbs
• some button mushrooms
• a tablespoonful of parsley
• a tablespoonful of savoury herbs
• half a teaspoonful of lemon-peel
• a little pounded mace
• a dessert-spoonful or more of flour
• a large cup of veal stock
• a dessert-spoonful of tarragon vinegar

Method

1. 1

   Trim and shape the cutlets, marinate in oil and herbs, dip in butter and egg, then coat with a mixture of mushrooms, breadcrumbs, herbs, and lemon peel.

2. 2

   Fry until golden and serve with a gravy made from browned butter, flour, veal stock, and sauces.

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.

Mutton Cutlets, Italian.— Trim cutlets from the neck of mutton into good shape ; if not even, beat them to make them so. Cut off all superfluous fat. Lay them for a few minutes in a marinade of salad-oil and minced savoury herbs, or, if preferred, dip them in clarified butter, and again into beaten egg. Cover them with a seasoning as follows : — Chop extremely fine some button mushrooms, or if these cannot be procured use mushroom powder. Prepare bread-crumbs, parsley, and savoury herbs (of each a table-spoonful), and reduce them to powder ; shred a shallot, and mince half a tea-spoonful of lemon-peel. Put these ingredients with a little pounded mace into a basin, and when mixed use for the cutlets, and fry a nice light colour in butter. Make a good gravy in the pan by browning a little more butter with a dessert-spoonful or more of flour, moisten with a large cup of veal MUT (442) MUT stock, adding any sauce (Harvey, soy, mush- room ketchup, &c.), and a dessert- spoonful of tarragon vinegar. When boiled and thick enough, dish the cutlets in a circle (they should have been kept wai-m), and poui- the sauce round them. Time, about ten minutes. Probable cost, 38. Sufficient, three pounds for six persons. Mutton Cutlets, Italian (another way). — Clarify half a pound of butter, into which dip some carefully-trimmed cutlets of the best end of the neck of mutton, then immerse them in the beaten yolk of one or more eggs. Pass a cupful of bread-crumbs through a colander, to which add a little chopped lemon-peel, two shallots, a few sprigs of parsley, and a table- spoonful of savoury herbs, all minced ; season with pepper, salt, and pounded mace. Cover the cutlets thickly with these ingredients, and fry them a rich brown in butter. Keep the cutlets hot. Make some rich brown gravy by dredging some flour into the butter which remains in the pan, and stir rapidly until brown ; pour in half a pint of hot broth or soup, half a small glassful of port wine, a table- spoonful of Harvey

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