The encyclopaedia of practical cookery

Lamb Cutlets a la Jardiniere. — Select a dozen or so Lamb cutlets, trim them to a similar shape and size, sprinkle with salt and pepper, and lay them at the bottom of a flat stewpan ; put a small lump of butter in with them, and fry over a clear fire. When done one side, turn them and cook the other. When the meat is done, strain the butter off the cutlets, put in a little melted glaze, and turn them about over the fire for two or three minutes. Mash some boiled potatoes, and form them in a border on a hot dish ; arrange the cutlets in a circle on the border, fill the centre with a garnish of new vegetables, and serve with a sauceboatful of gravy that has been thickened. Lamb Cutlets a la Monico. — Take a dozen outlets from a leg of Lamb, cutting them about 3/8 in. in thickness, trim them nicely, lay them side by side in a stewpan with a bunch of sweet herbs and a small piece each of mace and nutmeg, pour in sufficient milk to cover, and place the stewpan at one edge of the fire. Do not let the milk boil, but only just simmer. In about an hour’s time, if the cutlets are tender, drain them, dredge lightly over both sides with cornflour, brush them over with a paste-brush dipped in beaten eggs, and roll in breadcrumbs, giving them a good Lamb — continued. coating. Melt a lump of butter, lard, or clarified fat in a flat saucepan, put in the cutlets, and fry them a nice brown on all sides. When taken out of the fat, drain the cutlets for a minute or two on a sheet of kitchen paper. Strain the milk in which they were cooked, and return it to the saucepan ; mix 1 teaspoonful of cornflour smoothly with a little cold water, stir it into the milk together with a lump of butter about the size of a walnut, stir over the fire until thickened and boiling, and season to taste with salt. Decorate the cutlets with a frill, place them on a hot dish, pour the sauce round, and serve. A garnish of young green peas gives a pretty effect to the dish (see Fig. 1020), or if these are not in season, lentils may be used. A few chopped capers may also be added to the sauce. Lamb Cutlets en Papillotes. — (1) Eemove the fat and skin from some cutlets, and sprinkle over with salt and pepper. Put 3 table -spoonfuls of butter into a frying-pan, and place it on the fire ; when it lias melted sufficiently, put in the cutlets, and fry them for a-quarter-of-an-hour ; add 1 teaspoonful each of finely-minced parsley and lemon-juice, and 1 table-spoonful of Worcestershire sauce, sprinkle in 1 tablespoonful of flour, and cook for another five minutes. Remove the cutlets and add 4 table-spoonfuls of each of glaze and water to the liquor in the pan, stir well until the glaze is melted, and then cool. Fold as many sheets of paper as there are cutlets to the size of note paper, and cut them so that when they open they will be heart-shaped. Put them in warmed butter and let them stand for a little time. When the sauce is cold, spread it over the cutlets, and place them one by one on the side of the papers, with the bones turned toward the point of the heart. When they are all thus prepared, put them on a baking-sheet, and cook in the oven for ten minutes. Arrange them on a dish in a circle, and fill up the cavity with fried potatoes.