Mutton Cutlets with Tomato Puree

Ingredients

• a pound of ripe tomatoes
• an onion
• sweet herbs
• spice if liked
• an ounce of butter
• two ounces of meat-glaze
• bread-crumbs

Method

1. 1

   Trim and shape the cutlets, dip in butter, brush with egg, and coat with breadcrumbs.

2. 2

   Fry until golden.

3. 3

   Prepare a puree by cooking tomatoes with onion, herbs, and spices, then thicken with butter and flour.

4. 4

   Serve cutlets arranged with the puree.

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 with Tomato Puree. — Trim cutlets from well-hung mutton, beat them into shape after removing the chine-bone, dip them into dissolved butter, bmsh them with egg, and cover with bread-crumbs. Fry in boiling fat, turning them frequently during the frying. Put them on blotting-paper before the fire to drain. Have ready a puree of fresh tomatoes, made as follows : — Pick a pound of ripe tomatoes, break them open, and put them without then- seeds into a stewpan with an onion or a couple of shallots, sweet herbs and spice if Hked, salt, and pepper; stir over a slovT fire until the tomatoes can be pulped through a hair-sieve ; return the pulp to the stewpan to simmer, add an ounce of butter well-worked together with a little flour, and stir in two ounces of meat-glaze

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