Mutton Cutlets with Piquante Sauce

Ingredients

• the loin of mutton
• an egg beaten thoroughly
• a tea-spoonful of oil
• a tea-spoonful of water
• a tea-cupful of stale bread that has been rubbed through a wire sieve
• two ounces of butter or fat
• half a pint of piquante sauce
• some mashed potatoes

Method

1. 1

   Cut the mutton into cutlets, brush with the egg mixture, coat with breadcrumbs, and fry in butter until brown.

2. 2

   Serve with piquante sauce and mashed potatoes.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 137. The excerpt below is the record exactly as published.

Mutton Cutlets, with Piquante Sauce. — It is often found that when mutton chops are sent to table the piece of meat in the middle is eaten ; the rest is wasted. To prevent this, cut the meat out with as much fat as is likely to be used in one piece. Divide it into cutlets half an inch thick. The fillet or undercut of the loin should be taken out first of all, and may be formed into separate cutlets. Beat an egg thoroughly, and mix with it a tea-spoonful of oil, a tea-spoonful of water, and a little pepper and salt. Have ready a tea-cupful of stale bread that has been rubbed through a wire sieve. Brush the cutlets over with the egg mixture, then cover them entirely with the bread¬ crumbs. Melt about an ounce of butter or clarified dripping in a frying-pan, lay in the cutlets, and pour two ounces of butter or fat over them. Cook them over a quick fire till done enough ; they will take about seven minutes. When brown on one side turn them to the other. Lift them out carefully, of course remembering not to stick the fork into the lean part, and free them from fat by pressing them between two folds of kitchen pax>er. Have ready half a pint of piquante sauce (May 5th). Put some mashed potatoes (May 12tli) in a mound in the middle of a hot dish, arrange the cutlets round it, and with a table-spoon lay the sauce upon them. Serve very hot. If preferred, the chops can be cooked as above after being cut from the loin in the usual way, but there is less waste attending this method. Broccoli (Cauliflower, To Boil, April 25tli) ; Treacle Pudding (March 28tli) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. If any hominy were left, preserve it, to be fried for luncheon to-morrow. 3. Put a tea-cupful of green lentils to soak all night in cold water. 4. SteAv the top of the loin of mutton

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