Mutton with Sauce

Ingredients

• two tablespoonfuls of butter
• one of flour
• one cupful of stock
• two tablespoonfuls of glaze
• the yolks of two eggs
• one tablespoonful of lemon juice
• Season with salt
• pepper

Method

1. 1

   Cut mutton in slices about half an inch thick, cover both sides with sauce made by melting butter, adding flour, stock, glaze, and boiling for one minute.

2. 2

   Stir in yolks of eggs, season, dip mutton in sauce, roll in bread crumbs, dip in beaten egg, and again in crumbs.

3. 3

   Fry in boiling fat for two minutes, drain, and serve with sauce.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 175. The excerpt below is the record exactly as published.

one of flour. Stir until smooth. Add, gradually, one cupful of stock, and two table-spoonfuls of glaze. Boil for one minute, and stir in the yolks of two eggs. Season with salt, pepper and one table -spoonful of lemon juice, and remove from the fire at once. Season the mutton with salt and pepper, and as soon as the sauce begins to cool, dip both sides of the slices in it, and roil them in fine bread crumbs. Beat one whole egg and the two whites together. Dip the sauced mutton in this and again in the crumbs. Fry in boil- ing fat for two minutes. Drain on brown paper, and serve with either tomato, Tartare or Hollandaise sauce. Any kind of cold meat can be served in this manner. Chicken in Jelly. A little cold chicken (about one pint), one cupful of water or stock, one-fifth of a box of gelatine, half a teaspoonful of curry powder, salt, pepper. Cut the meat from the bones of a chicken left from dinner. Put the bones on with water to cover, and boil down to one cupful. Put the gelatine to soak in one-fourth of a cupful of cold water. When the stock is reduced as much as is necessary, strain and season. Add the curry and chicken. Season, and simmer ten minutes ; then add the gelatine, and stir on the table until it 354 MISS PARLOA'S NEW COOK BOOK. is dissolved. Turn all into a mould, and set away to harden. This makes a nice relish for tea or lunch. If you have mush- rooms, omit the curry, and cut four of them into dice. Stir in- to the mixture while cooking. This dish can be varied by using the whites of hard-boiled eggs, or bits of boiled ham. To serve : Dip the mould in warm water, and turn out on the dish. Garnish with parsley. Chicken Cutlets. Season pieces of cold chicken or turkey with salt and pep- per. Dip in melted butter ; let this cool on the meat, and dip in beaten egg and in fine bread crumbs. Fry in butter till a delicate brown. Serve on slices of hot toast, with either a white or curry sauce poured around. Pieces of cold veal make a nice dish, if prepared in this manner. Broiled Liver. Cut in slices and dip in melted butter, and lightly in flour. Broil over a bright fire eight or ten minutes. Liver, Pried in Crumbs. Season slices with salt and pepper. Dip in beaten egg and very fine cracker crumbs. Fry six minutes in boiling lard. Liver and Bacon. Cut in slices, season with salt and pepper, and cut again into small squares. Place on a skewer pieces of liver and bacon, alternating. Fry five minutes in boiling fat. Slip off of the skewer on to toasted bread, and serve immediately. Liver, Sautd. Cut the liver in thin slices. Season with salt and pepper. Heat together in a small frying-pan two table- spoonfuls of butter and a large one of flour. Lay in the liver, and brown it on both sides. Add a teaspoonful of chopped parsley, two BREAKFAST AKD TEA, 355 table-spoonfuls of water and one of wine. Taste to see if salt enough. Boil up once, and serve. Liver, Saute, with Piquant Sauce. Cut the liver in slices about one- third of an inch thick, and if beef liver, let it stand in warm water ten minutes (calves' livers will not need this). Drain dry, and put in the frying-pan with enough beef or pork drippings to prevent its sticking, and cook very slowly for eight minutes, turning constantly. Take up on a hot dish and pour a piquant sauce over it. Serve immediately. Curry of Liver. Cut the liver in small, thin pieces, and for every pound have four table-spoonfuls of butter, two slices of onion, two table-spoonfuls of flour, a speck of cayenne, salt, pepper, one teaspoonful of curry powder. Let the butter get hot ; then cook the liver in it slowly for four minutes. Add the flour and other ingredients. Cook two minutes, and add, slowly, one cupful of stock. Let this boil up. Dish, and serve. Chicken Livers, Saut6. Wash and wipe six livers. Put two table -spoonfuls of but- ter in the frying-pan, and when hot, add a large slice of onion, which cook slowly ten minutes, and then take out. Dredge the livers with salt, pepper and flour, and fry for ten minutes in the butter ; add one teaspoonful of flour, and cook a minute longer. Pour in half a cupful of stock, one tea- spoonful of lemon juice, one of vinegar and one-fourth of a spoonful of sugar, and boil up once. Serve with a garnish of toasted bread. Chicken Livers and Bacon. Cut the livers in pieces the size of a half dollar, and have thin slices of bacon of the same size. Nearly fill a small wire 23 356 MISS PARLOA'S ]STEW COOK BOOK. skewer with these, alternating. Place in the frying basket and plunge into boiling fat for about one minute. Serve on the skewers, or on toast, with thin slices of lemon for a gar- nish. Or, the skewers can be rested on the sides of a nar- row baking pan and placed in a hot oven for five minutes. Serve as before. The livers of all other kinds of poultry can be cooked the same as chicken. Chicken Livers in Papillotes. Wash the livers and drop them into boiling water for one minute. Take them up ; and when drained, split them. For eight livers put two table-spoonfuls of butter

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