Mutton Cutlets with Macedoines

Ingredients

• a loin of mutton
• pepper
• salt
• some dry bread-crumbs
• beaten-up egg
• a little dry mushroom-powder
• a little powdered dried truffle
• some dried scraped ham

Method

1. 1

   Bone the loin of mutton and cut into slices less than half an inch thick.

2. 2

   Slap each piece with a chopper, flour it, dip in beaten egg, and cover with dry bread-crumbs.

3. 3

   Fry in hot fat until golden-brown outside and red inside.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 140. The excerpt below is the record exactly as published.

mutton cutlets with mace- doines. First of all, with regard to cutlets, which can be either cooked plain on a gridiron, or fried after having been egged or bread-crumbed. I would here advise housekeepers strongly on the subject of mutton cutlets cut from loin of mutton. There are few dishes more wasteful than roast loin of mutton, so often met with in English households. Where young children are concerned, and are made to finish up all they take, perhaps the dish is not so very extravagant, but in the houses of other persons, who are at liberty to leave what they lilce, it will be too often found that loin of mutton is treated as follows — the bone is left half picked on the plate, and very often the end is left entirely. Now in ordi- nary households it is extremely un- pleasant to be placed in the dreadful alternative of waste on the one hand or warming-up and using what is left on the plates on the other. For my own part I should be in favour of using up the bones on the plates. There is a good deal of nonsense about the horror of using-up pieces left. Still it is a dis- agreeable subject, and the best way to overcome the difficulty is as follows : — Take a loin of mutton and bone it. If ou do not know how to bone it, get the utcher to do it. However, boning is a very simple process. The great secret of all success in boning is this — never let the edge of the knife leave the bone. By this means, and this means only, there will be no waste. The boning having been successfully accomplished, the bones, which will be very bare, can be used for making soup ; part of the fat can be trimmed off and run down for dripping. The end can be cut off, trimmed, and made into a nice little dish, Irish stew being the best form in which it can be served. The ends can be stewed for a long time, as they are considerably tougher than the other part, and an Irish stew forms a very excellent method of serving up these ends. Now with regard to the prime part itself. Cut the cutlets in slices rather less than half an inch in thick- ness. Now that the whole of the bone has been removed there is no difficulty in cutting them. If the bone had been left in tire cutlets would have been very unequal in thickness. Next give each piece of meat a slap with the side of the chopper. Then flour it, dip it in beaten-up egg, and cover it with some dry bread-crumbs. Add a little pepper and salt. If the cutlets are required to be very nice, various other tilings may be added. For instance, a little dry mushroom-powder, a little powdered dried truffle, some dried scraped ham

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