Mutton Cutlets with Spanish Sauce

Ingredients

• cutlets cut from the ribs
• Four table-spoonfuls of chopped mushrooms
• One table-spoonful of chopped onion
• One table-spoonful of flour
• One table-spoonful of butter
• Three table-spoonfuls of water or stock
• One tea-spoonful of parsley
• One tea-spoonful of salt
• One-fifth of a tea-spoonful of pepper
• One and a-quarter pints of stock
• One ounce of lean ham
• One bay-leaf
• Three table-spoonfuls of gelatine
• Four table-spoonfuls of flour
• Four table-spoonfuls of butter

Method

1. 1

   Have the cutlets cut from the ribs, one inch and a-half thick, and trimmed like French chops.

2. 2

   With a sharp knife split each chop in two without separating the meat from the bone.

3. 3

   Cook the butter and onion together for five minutes, add the mushrooms and seasoning, and cook for five minutes longer.

4. 4

   Add the flour, and stir well; then put in the water, and cook three minutes.

5. 5

   Turn the filling out on a plate and when cool, spread it inside the chops, pressing them lightly together.

6. 6

   Broil for eight minutes over a clear fire, arrange on a warm platter, and pour over them the Spanish sauce.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 75. The excerpt below is the record exactly as published.

MUTTON CUTLETS, WITH SPANISH SAUCE. Have the cutlets cut from the ribs, one inch and a-half thick, and trimmed like French chops. With a sharp knife split each chop in two without separating the meat from the bone. Then make the following filling for six chops : Four table-spoonfuls of chopped mushrooms. One table-spoonful of chopped onion. One table-spoonful of flour. One table-spoonful of butter. Three table-spoonful of water or stock. One tea-spoonful of parsley. One tea-spoonful of salt. One-fifth of a tea-spoonful of pepper. Cook the butter and onion together for five minutes, add the mushrooms and seasoning, and cook for five min- utes longer. Add the flour, and stir well ; then put in the water, and cook three minutes. Turn the filling out on a plate and when cool, spread it inside the chops, pres- sing them lightly together. Broil for eight minutes over a clear fire, arrange on a warm platter, and pour over them the SPANISH SAUCE. One and a-quarter pints of stock. One ounce of lean ham. One bay-leaf. Three table-spoonfuls of gelatine. Four table-spoonfuls of flour. Four table-spoonfuls of butter

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