Windham Cutlets

Ingredients

• Five mutton cutlets
• one gill of second stock
• one carrot
• one turnip
• one small piece of celery
• one onion
• one pound of mashed potatoes
• yolks of two eggs
• one ounce of butter
• one-half ounce of flour
• one and one-half gills of cold water
• one-half tablespoonful of Worcestershire sauce
• one-half tablespoonful of catsup
• six drops of caramel
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one pint of green peas

Method

1. 1

   Trim fat from cutlets and place in a frying pan with sliced carrot, turnip, onion, celery, pepper, and salt.

2. 2

   Cook for 20 minutes.

3. 3

   Prepare mashed potatoes with egg.

4. 4

   Coat cutlets in potato and bake until browned.

5. 5

   Make sauce from frying pan drippings, adding butter, flour, cold water, catsup, Worcestershire sauce, and caramel.

6. 6

   Serve cutlets with peas and sauce.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 24. The excerpt below is the record exactly as published.

Windham Outlets.— Five mutton cutlets from the back rib, one gill of second stock, one carrot, one turnip, one small piece of celery, one onion, one pound of n^ashed potatoes, yolks of two eggs, one ounce of butter, one-half ounce of flour, one and one-half gills of cold water, one-half tablespoonful of Worcestershire sauce, one-half tablespoonful of catsup, six drops of caramel, OQe teaspoonf ul of salt, one-half teaspoonful of pepper, one pint of green peas. Trim all of the fat from the cutlets and leave a half an inch of the bone bare at the top of each one. Place them then in a copper frying-pan, and slice over them the carrot and turnip, onion and celery, adding also the pepper and salt. Pour over all the second stock and put the pan over a slow fire, allowing the contents to cook for twenty minutes, turning the cutlets meantime in order that they may cook evenly through. While they are cooking, rub the potatoes through a sieve to make sure that they are perfectly smooth, when they must be put into 52 MEA rs. a saucepan, the yolks of egg dropped into them, and stirred over the fire until the eggs are rendered dry by the action of heat. When the cutlets are ready take a fifth part of the potatoes so prepared, and flattened with a knife upon a mixin>g*board to the thickness of a quarter of an inch, and roll in this one of the cutlets, leaving the bone bare as a handle. Envelope each of the cutlets in its blanket of potato prepared in this way, and when this is done lay all of them upon a baking-tin, lightly greased, brush them over with a little milk or egg, and brown them in a very quick oven. While they are browning. Stir into the frying-pan the butter, place it over the fire, and add thereto the flour, when the cold water should be put in and all stirred until boiling. Put then with this the catsup, Worcestershire sauce and caramel, and allow the whole to cook for two minutes. Arrange the cutlets now in a circle upon a hot platter, fill into the centre a pint of boiled green peas, and pour the brown sauce around the whole through a strainer to keep out the vegetables that have been used to flavor it. Notes. — In preparing the potato envelope, a little flour should be sprinkled over the board to prevent sticking. If the oven should not, by any accident, be hot enough to brown the cutlets quickly, this may be done by holding over them a heated fire shovel, as leaving them long in the oven dries out the potatoes and so spoils the dish. The sauce is made in the frying-pan in preference to a fresh one in order that it may partake of both the flavor of the vegetables and of the juices of the meat, which adhere to the pan in the process of cooking. MUTTON SeUBISE. 53 Mutton SouUf e. — Five mutton chops, three table- spoonfuls of bread crumbs, one egg, two Spanish onions, one ounce of flour, one-half pint of milk, one saltspoon- ful of salt, one-half saltspoonful of pepper, two ounces of butter, one ounce of clarified fat, two carrots, one turnip. First throw the onions into boiling water to draw out the greenness, and then allow them to stand in the soak over night. When ready to prepare the dish throw the onions again into boiling water, and let them boil in it for half an hour. Cut the carrot and turnip into small balls, with a French vegetable cutter and throw these also into boiling water, letting them boil for twenty minutes. Pre- pare the cutlets then by trimming the fat off and dipping them into a well beaten egg, when the bread crumbs should be put into a sheet of kitchen paper, seasoned with a little pepper and salt and the cutlets rolled from side to side therein until well covered. After the cutlets have been rolled thus in the bread crumbs the coating should be pressed on firmly and smoothly with the blade of a knife, and when the clarified fat has been heated in a frying-pan until the blue smoke arises from it, the cutlets should be dropped one by one therein, and cooked for seven minutes, turning them once in the pan while frying. While the cutlets are cooking the onions should be taken from the boiling water and chopped very finely. Put them then into a dry saucepan, and mix them to- gether with an ounce of flour, add by degrees the milk, pepper, and salt, when the saucepan must be placed over the fire and its contents stirred until the milk boils. When boiling add the butter, letting all cook together for two minutes. The cutlets should now be arranged in a circle upon 54 MEATS. a hot platter, the turnip and carrot filled into the centre, and the soubise poured around the whole. Ragout of Rabbit.— One rabbit, one-quarter of a pound of bacon, one teaspoonful of mixed dried herbs, six small mushrooms, one very small onion, one teaspoon- ful of salt

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