Prince of Wales' Cutlets

Ingredients

• A breast of mutton
• a sprinkling of pepper
• a sprinkling of salt
• egg
• bread-crumb
• puree of turnips
• gravy

Method

1. 1

   Trim the fat from the mutton breast and simmer in the stock-pot until tender.

2. 2

   Press between two dishes with a weight, cut into squares or lozenges, egg and breadcrumb, then fry or broil.

3. 3

   Serve on an entree dish with turnip puree in the middle and gravy in a sauceboat.

Nutrition per serving

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 69. The excerpt below is the record exactly as published.

Prince of Wales' Cutlets. A breast of mutton Is to have the superfluous fat trimmed aw^ay ; it Is to be simmered In the stock-pot till tender enough to allow the bones to be slipped out. Press It between two dishes with a weight on them. Cut Into squares or lozenges ; ^gg and bread- crumb, and either fry or broil. Dress on the entree dish as you would cutlets, and serve with a puree of turnips In the middle, and gravy in a sauceboat. The turnips must be boiled and passed through a tamis, and then the puree wrung In a cloth to drain out all the water before cream, pepper and salt are added. Serve very hot. 1 64 MUTTON, Mutton Cutlets Stewed. Cut a quantity of carrots, turnips, and potatoes, all to the size of olives. Trim some cutlets, and toss them in butter, with a sprinkling of pepper and salt, till they begin to colour ; put them in a stewpan with the carrots, about a pint of stock free from fat, a spoonful of French tomato sauce, and a bundle of sweet herbs, let them stew gently for fifteen minutes, then add the potatoes, and lastly the turnips ; let the whole stew gently till meat and vegetables are quite done ; add a piece of butter rolled in flour, a small piece of glaze, and more pepper and salt. Take out the bundle of sweet herbs, and serve the cutlets round the vegetables with as much of the gravy as is required. Haricot Mutton. Take cutlets from the neck or breast of mutton. Remove the fat parts, fry slightly on both sides. SHAPES OF CUT VEGETABLES, Make a ' roux ' with flour, and the fat in which the cutlets have been fried ; when it is a fine yellow-brown MUTTON, 165 colour, dilute it with broth. Add pepper, salt, fine herbs, and leeks or onions, and set on to braise. Cut turnips and carrots to the shape of almonds, dice, or bits of macaroni, fry in butter, and put with the cut- lets. As carrots take much longer than turnips, they must be put in earlier. The turnips require half an hour. Dress the cutlets in a circle ; place the vege- tables in the centre, and the sauce round. Mutton Chops. A fine chop will take twelve minutes to cook ; a thin one ten minutes. Put the gridiron on the fire to let the bars get hot. Take the chop with a pair of tongs, or a spoon and a knife, and put it on the gridiron, which must be on very hot coals. Turn the chop six times, always using the tongs, because a fork lets out the gravy. Have ready a hot plate and a cover ; some salt and pepper if liked. Mutton Chops with Sauce 'Piquante. Take some chops from a loin of mutton, trim them neatly, and remove all fat ; lay them in a deep dish with slices of onion, a few cloves, whole pepper, salt and sweet herbs. Add oil and vinegar in equal parts just sufficient to cover them ; let them marinade for ten or twelve hours, turning them occasionally, then broil over a clear fire ; arrange them neatly on a dish. Fry one or two shallots, minced very finely, in butter ; when just beginning to take colour, pour i66 IRISH STEW. on to the chops, and serve with a sharp sauce in a sauce boat. Irish Stew. This is an excellent dish for luncheon, as it is none the worse for being kept warm after it is cooked. The economical plan is to use the short curved bones of a neck of mutton, the scrag being put into the stock-pot ; the ' best end ' used for cutlets or as a joint. Allow a bone for each person, and twice the weight of potatoes to that of mutton. Put a layer of sliced potato in a stewpan, then a layer of sliced onions and turnips, then the mutton (pepper the mutton), then a layer of onions and turnips, then another of potatoes. Let it stew on the hot plate, or in the oven ; after about half an hour pour in a small tea-cupful of hot water, little by little. Stew for two hours. Most Irish stews are spoiled by wateriness, the result of a quantity of water being poured in at first. Hashed Mutton and Beef. When there is enough cold meat to be cut into tidy slices, and a warm dish is desired, make a hash instead of a mince. Prepare a good sauce, with any cold gravy or sauce that may be available, and flavour it to taste. Catsup is disliked by many people. Harvey sauce gives a burning taste, and causes thirst afterwards. Good gravy, fried onions, chopped lemon-peel, and a squeeze of lemon-juice are the best assistants HAGGIS. 167 to a good hash. The sauce must be quite finished, hot, and ready to receive the slices of meat, which must only be warmed, not boiled in it. All. hashes must be served very hot, in a deep dish ; must be garnished with toasted bread, and a flat piece of toasted bread should be laid in the centre of the dish, and the slices of hashed meat laid on it, so as to give a better look to the dish. Haggis, or ^ Hachis.' Parboil the heart, liver, and lights of a sheep (save the broth), mince them extremely fine, removing any hard or stringy parts. Mince \ lb. of suet, season with pepper, salt, and chopped onions, and mix in a pint oi oatmeal, which must be partly baked. Reduce the broth by boiling down, and use to make the mixture into a paste. Half fill the stomach or paunch, which has been thoroughly cleansed and boiled in salt and water previously. Sew it up neatly, and boil for three hours. An easier mode is not to use the paunch, but to boil the haggis in paste as an ordinary beef-steak pudding. Rissoles or patties may be made from the haggis. Sheep's Brains. Take three sets of brains, put them in cold water with a teaspoonful of vinegar, and let them disgorge for an hour. Drain the brains, coat with batter, or with breadcrumb

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