Mutton or Lamb Cutlets a la Dubois

Ingredients

• three-quarters of a pint of broth
• half an ounce of glaze
• three-quarters of an ounce of butter
• the same of flour
• a quarter of a pound of mushrooms
• three tablespoonfuls of chopped mushrooms

Method

1. 1

   Trim cutlets and make broth from trimmings.

2. 2

   Thicken with roux and simmer.

3. 3

   Grill cutlets, coat with sauce, and bake until browned.

4. 4

   Serve with vegetable puree.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 170. The excerpt below is the record exactly as published.

Mutton op Lamb Cutlets a la Dubois. — Cut the cutlets from the best end of the neck, trim them, and make three- quarters of a pint of broth from the trimmings, with half an ounce of glaze, vegetables, and seasoning. Strain, and let it get cold. Remove all fat, thicken it gradually with a roux of three-quarters of an ounce of butter and the same of flour, adding the peelings and trimmings of a quarter of a pound of mushrooms. Bring to the boil, simmer for fifteen minutes, and then strain the sauce from the mushrooms, passing it through a hair sieve. Put it back in the stewpan over a brisk fire and reduce the sauce by fast boiling and continual stirring till it coats the spoon like butter. Now stir in three tablespoonfuls of chopped mushrooms

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