Mutton Cutlets with Mixed Vegetables

Ingredients

• the eight cutlets (small chops)
• nicely mashed potato
• a carrot
• a turnip
• a piece of cucumber
• some well made sauce blonde
• a few green peas
• some pieces of boiled celery

Method

1. 1

   Trim and grill the mutton cutlets over a clear fire.

2. 2

   Arrange around a circle of mashed potato, placing a sauce of mixed vegetables in the center.

3. 3

   Use diced carrot, turnip, cucumber, and peas heated in sauce blonde.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 239. The excerpt below is the record exactly as published.

a carrot, a dozen pepper corns, a dessert-spoonful of sugar, and one of salt. Simmer for two hours. "When satisfied that you have extracted the flavour of the giblets, stop, strain the liquor, colour it with caramel, let it get cold, skim off all grease, clarify it if necessary, give it half a glass of Madeira, and a drop or two of tabasco, and serve very hot. For thick giblet soup, you must thicken with butter and MENU FOR A DINNER OF SIX. 431 flour, after the straining stage, and serve it with croutons of fried bread. I denounce the serving of fragments of the giblets in either the thick or clear soup. The flavour is all you require. 2. — Cut a parboiled carrot and one parboiled onion into thin slices, add some powdered Slice of seer id dried thyme and marioram and some paper. "^ , -^ chopped parsley; mix this up with three table-spoonfuls of salad oil and cover your slice of seer with the mixture. Now wrap the fish carefully in a sheet of buttered paper and bake it for half an hour. When done, remove the paper very carefully and place the slice upon a dish made hot to receive it. Melt a dessert- spoonful of butter, add a dessert-spoonful of flour, a cupful of broth, and the vegetables, &c., in which the slice was cooked; boil this for three or four minutes, strain, and. pour it over the fish. 3. — Take the eight cutlets (small chops) which you can get from a neck of mutton, trim them Mutton cutlets with neatly, and grill them over a brisk, mixed vegetables. j ■> a ? clear fire : when done, arrange them round a circle of nicely mashed potato, in the centre of which must be placed a sauce an macedohie de legumes^ which I have already explained ; some French beans, a carrot, a turnip, and a piece of cucumber, previously boiled, cut into small dice, and heated up in some well made sauce blonde, a few green peas, and some pieces of boiled celery

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