Mutton Kebobs

Ingredients

• mutton
• flour
• butter
• curry-powder
• buttered rice

Method

1. 1

   Cut mutton into pieces, dust with flour, and fry in hot butter.

2. 2

   Optionally, dust with curry powder and serve with well-buttered rice.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 292. The excerpt below is the record exactly as published.

Mutton cutlets are liable to a great number of modes of preparation, but two are universal — grilled cm naturel, and fried in egg and crumb ; when fried in butter, the French term them sauties, or d la minute. The names given by French and English authors to different more complicated preparations are not comparable, as different preparations are described by the same name. With relation, e.g., to cutlets called d la Maintenon, Gouffe observes that French cooks had generally very different notions as to the manner in which they should be prepared ; he had seen some eooks wrapping them up in caul, others garnishing them with cocks’ combs and truffles, others serving them with a soubise, and others again with a financiers sauce. ‘ As many kitchens,’ he exclaims, ‘ as many different methods 1’ lie adds that such divergences were frequent as to other dishes, and proceeds to attempt to remedy those concerning these cutlets by a new recipe, which might be headed : Mutton 464 THE SPIRIT OF COOKERY cutlets grilled, with d’Uxelles mince and d’Uxelles sauce. After having used it for his description of his form of cutlets a la Maintenon, the same author declares that the name of d’Uxelles was ambitious, and at the same time little intelli- gible ; he therefore proposes to substitute for it a rational definition of the preparation, namely, ‘ fine herbs for garnishes and sauces,’ meaning mushrooms, parsley, shallots, pepper and salt, all fried in butter. All this confusion of names is a modern product, and arises from the disregard of modern writers for the well-established names of typical dishes, and their want of acquaintance with the historical magiric literature of their country. Cutlets, whether of veal, pork, or mutton, grilled an natural, or egged and crumbed, over a charcoal fire, were formerly called carhonades ; but during the last thirty years the word has been much supplanted by cutlet, or cdtelette, and is heard rarely except in ancient establishments and places removed from the crushing influence of the levelling Juggenath. Quite a new application of the word carbonade was made by some authors, who under this term gave recipes for the preparation of boned loins by genuine brais- ing. This involves a twofold mistake : firstly, a piece of meat to be grilled must be in the shape of relatively thin slices, and therefore a joint in its integrity cannot be called grilled or carbonated ; secondly, as these joints are directed to be braised, they are not carbonados, and the title of braised carbonades is at least an iteration or tautology. Gou£f6 seems to restrict the name carbonade to braised fillets of mutton, or boned chine, of which he specializes five variations, differing by vegetable garnishes only. Miitton Choirs are cut either from the so-called neck, ix., the anterior part of the back, or, and this more frequently, from the posterior part of the back and the loin. Flatten them with the bat, and broil them over or before a clear fire ; spice them after they are done, and place them on a MUTTON CHOPS, KEBOBS, AND COLLOPS 465 hot dish. Make it a rule never to put gravy either to beef- steaks or mutton chops ; it removes the outer coating of condensed gravy, which is the most savoury part, and even though it remain in any added gravy, is so diluted by it as to lose its most pleasing effect. When a fire sufficiently clear for grilling is not at hand, chops have to be fried in butter in a pan. Care should be taken that the butter be quite hot, so as to make the meat close the pores on its sur- face and take colour quickly. Mutton chops should be sent to table as hot as possible, be covered over, and not allowed to stand or wait ; they should be eaten with a small quantity of concentrated brown gravy or a savoury made sauce. Mutton chops produce an excellent ragout when dressed as a so-called haricot. This word haricot in connection with mutton is surmised by some to be a contraction of ‘ Plant ragout if so, it need not be derived from the white haricot beans, which certainly in the present time form no part of the dish. Eoundish slices of mutton, cut in imitation of the shape of a scollop, or escallope, the mollusc which owns the shell known by this name also, bear the abbreviated appellation of (Scotch) collops, German Clops. It would be better to term slices of mutton, be they nummulite or cubical (dice- like), which are to be roasted or fried by themselves, hchobs, the Oriental or Turkish name, well understood throughout the Levant, and parts of India, where they are called khzcbabs, and Africa. The kcbobs or collops maybe cut from leg or loin, or any filleted thicker muscle, across the grain, dusted with flour, fried in butter, again dusted with flour, and placed in a sauce j or they may be ranged on skewers, dredged with flour, and grilled or fried. This is the quickest mode of cooking mutton with a minimum of fire. When such kebobs are dusted over with a little curry-powder, and eaten with some well-buttered rice

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