Mutton Cutlets, Reform Club

Ingredients

• four or five well-chosen thick cutlets
• brush them with egg
• pounded or finely-minced ham
• bread-crumbs
• two onions
• two sprigs of parsley
• two sprigs of thyme
• two bay-leaves
• two ounces of pounded lean ham
• half a clove of garlic
• half a blade of mace
• two spoonfuls of tarragon vinegar
• one of chilli vinegar
• a pint of brown sauce
• a tablespoonful of red-currant jelly
• finely-chopped mushrooms

Method

1. 1

   Trim and season the cutlets, brush with egg, and coat with a mixture of ham and breadcrumbs.

2. 2

   Fry in hot oil.

3. 3

   Prepare a sauce with onions, herbs, ham, garlic, vinegars, and brown sauce, simmering until thickened.

4. 4

   Serve over the cutlets.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 964. The excerpt below is the record exactly as published.

Mutton Cutlets, Reform Club.— Trim four or five well-chosen thick cutlets, sprinkle them with salt and pepper, brush them with egg, and dip them into a mixture of pounded or iinely-minced ham and bread-crumbs, in equal quantities. Cover them weU with these, and fry in hot oil in a saute-pan for eight or ten minutes. Take care not to overdi-ess them, and turn frequently while cooking to keep their gravy from flowing. Serve round mashed potatoes with the thick end of the cutlet down- wards, and pour over them reform sauce, made in the following manner: — Put together two onions, two sprigs of parsley, two of thyme, two bay-leaves, two ounces of pounded lean ham, half a clove of garlic, half a blade of mace, two spoonfuls of tarragon vinegar, one of chilli vinegar, and a pint of brown sauce. BoU up, skim well while simmering for ten minutes, and again boU to reduce to the thickness of cream, when add a table-spoonful of red-currant jelly and one of finely-chopped mushrooms

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