Noisettes of Mutton

Ingredients

• two dozen pieces of noisettes from the meaty part of a loin of mutton
• two and a half inches in diameter
• two ounces of butter
• seasoning with salt
• pepper
• a dust of sugar
• young potatoes, carrots, and turnips

Method

1. 1

   Grill the noisettes as you would fillets of beef.

2. 2

   Blanch the vegetables in boiling water for five minutes, then drain.

3. 3

   Cook them in a stewpan with butter, seasoning with salt, pepper, and sugar until tender.

4. 4

   Serve the vegetables in the center of the noisettes with melted glaze poured over.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 75. The excerpt below is the record exactly as published.

two and a half inches in diameter. Grill them as you would fillets of beef and serve with this 3 Mutton • — Trim two dozen pieces each of fillets with young potatoes, carrots, and turnips, two gendarme inches long and as thick as a drawing- * ' pencil, pointing the ends of them. Blanch these for five minutes in boiling water, then drain them and put them into a stewpan with two ounces of butter, putting the carrots in first, then the potatoes, lastly the turnips. Cook them over a low fire, seasoning with salt, pepper, and a dust of sugar

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