Roebuck Cutlets A La Surprise

Ingredients

• cutlets of a well-hung neck of roebuck
• marinade them as mutton cutlets for two hours
• butter
• a little cooked veal
• ham free from skin and gristle
• salt
• pepper
• a good pinch of aromatic herbs
• a gill of rum
• brains of the roebuck cooked in good broth

Method

1. 1

   Prepare and trim the cutlets, marinade, drain, flour, and fry them with butter for 2-3 minutes on each side.

2. 2

   Prepare a stuffing with pounded veal, ham, seasoning, and rum mixed with the brains.

3. 3

   Cover the cutlets with the forcemeat, pass through breadcrumbs and beaten yolks, fry in clarified butter, and serve with Supreme sauce apart.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 123. The excerpt below is the record exactly as published.

ROEBUCK CUTLETS A LA SURPRISE. Prepare and trim the cutlets of a well-hung neck of roebuck ; marinade them as mutton cutlets for two hours, and drain, flour, and fry them with butter on a brisk fire for two or three minutes on each side. Meanwhile have ready and cold a stuffing composed as follows : — Pound in a mortar a little cooked veal and ham free from skin and 284 PRACTICAL HOUSEHOLD COOKERY. 285 gristle, season with salt, pepper, a good pinch of aromatic herbs, and a gill of rum, mix with the brains of the roebuck cooked in good broth

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