, and spread over them some good veal forcemeat (No. 1, Chapter VIII.)
to within an inch of the outer edge ; roll the joint up tightly towards
the knuckle (of which the bone may be left in or not, at pleasure),
secure it well with tape or twine, and stew it gently in good gravy,
from four hours to four and a half✪ Forced Shoulder of Mutton.
4 to hours.
Obs. — In France it is usual to substitute sausage-meat for the bacon
and veal stuffing in this dish, but it does not appear to us to be well
suited to it.
MUTTON CUTLETS STEWED IN THEIR OWN GRAVY.
(Good.)
Trim the fat entirely from some cutlets taken from the loin ; just
dip them into cold water, dredge them moderately with pepper, and
plentifully on both sides with flour ; rinse a thick iron saucepan with
spring water, and leave three or four tablespoonsful in it✪ Mutton Cutlets Stewed in Their Own Gravy ; arrange
the cutlets in one flat layer, if it can be done conveniently, and place
them over a very gentle fire ; throw in a little salt when they begin
to stew, and let them simmer as softly as possible, but without ceasing,
from an hour and a quarter to an hour and a half. If dressed with
great care, which they require, they will be equally tender, easy of
digestion, and nutritious ; and being at the same time free from every-
thing which can disagree with the most delicate stomach, the receipt
will be found a valuable one for invalids. The mutton should be of
CHAP. XII.]
MUTTON.
241
good quality, but the excellence of the dish mainly depends on
its being most gently stewed; for if allowed to boil quickly all
the gravy will be dried up, and the meat will be unfit for table.
The cutlets must be turned when they are half done : two or three-
spoonsful of water or gravy may be added to them should they
not yield sufficient moisture ; or if closely arranged in a single
layer at first, water may be poured in to half their depth. The
advantage of this receipt is, that none of the nutriment of the
meat is lost ; for that which escapes from the cutlets remains in
the gravy, which should all be served with them : any fat which
may be perceived upon it should be carefully skimmed off. Cold
broth used for it instead of water will render it extremely good.
li to If hour.
' TO BROIL MUTTON CUTLETS. (ENTREE.)
These may be taken from the loin, or the best end of the neck, but
the former arc generally preferred. Trim off a portion of the fat, or
the whole of it, unless it be liked ; pepper the cutlets, heat the grid-
iron, rub it with a bit of the mutton suet, broil them over a brisk
fire, and turn them often until they are done ; this, for the generality
of eaters, will be in about eight minutes, if they are not more than
half an inch thick, which they should not be. French cooks season
them with pepper and salt, and brush them lightly with dissolved
butter or oil✪ To Broil Mutton Cutlets, before they are laid to the fire, and we have found the
cutlets so managed extremely good.
Lightly broiled, 7 to 8 minutes. Well done, 10 minutes.
Obs.—A cold Maitre d’Hotel sauce may be laid under the cutlets
when they are dished ; or they may be served quite dry, or with
brown gravy ; or with good melted butter seasoned with mushroom
catsup, cayenne, and chili vinegar or lemon-juice.
CHINA CHILO ✪ China Chilo
Page 228 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
, and spread over them some good veal forcemeat (No. 1, Chapter VIII.) to within an inch of the outer edge ; roll the joint up tightly towards the knuckle (of which the bone may be left in or not, at pleasure), secure it well with tape or twine, and stew it gently in good gravy, from four hours to four and a half.
4 to 4½ hours.
Obs. — In France it is usual to substitute sausage-meat for the bacon and veal stuffing in this dish, but it does not appear to us to be well suited to it.
MUTTON CUTLETS STEWED IN THEIR OWN GRAVY.
(Good.)
Trim the fat entirely from some cutlets taken from the loin ; just dip them into cold water, dredge them moderately with pepper, and plentifully on both sides with flour ; rinse a thick iron saucepan with spring water, and leave three or four tablespoonsful in it ; arrange the cutlets in one flat layer, if it can be done conveniently, and place them over a very gentle fire ; throw in a little salt when they begin to stew, and let them simmer as softly as possible, but without ceasing, from an hour and a quarter to an hour and a half. If dressed with great care, which they require, they will be equally tender, easy of digestion, and nutritious ; and being at the same time free from everything which can disagree with the most delicate stomach, the receipt will be found a valuable one for invalids. The mutton should be of
good quality, but the excellence of the dish mainly depends on its being most gently stewed; for if allowed to boil quickly all the gravy will be dried up, and the meat will be unfit for table. The cutlets must be turned when they are half done : two or threespoonsful of water or gravy may be added to them should they not yield sufficient moisture ; or if closely arranged in a single layer at first, water may be poured in to half their depth. The advantage of this receipt is, that none of the nutriment of the meat is lost ; for that which escapes from the cutlets remains in the gravy, which should all be served with them : any fat which may be perceived upon it should be carefully skimmed off. Cold broth used for it instead of water will render it extremely good.
li to If hour.
' TO BROIL MUTTON CUTLETS. (ENTREE.)
These may be taken from the loin, or the best end of the neck, but the former arc generally preferred. Trim off a portion of the fat, or the whole of it, unless it be liked ; pepper the cutlets, heat the gridiron, rub it with a bit of the mutton suet, broil them over a brisk fire, and turn them often until they are done ; this, for the generality of eaters, will be in about eight minutes, if they are not more than half an inch thick, which they should not be. French cooks season them with pepper and salt, and brush them lightly with dissolved butter or oil, before they are laid to the fire, and we have found the cutlets so managed extremely good.
Lightly broiled, 7 to 8 minutes. Well done, 10 minutes.
Obs.—A cold Maitre d’Hotel sauce may be laid under the cutlets when they are dished ; or they may be served quite dry, or with brown gravy ; or with good melted butter seasoned with mushroom catsup, cayenne, and chili vinegar or lemon-juice.
CHINA CHILO
Records on this page
Forced Shoulder of MuttonMutton Cutlets Stewed in Their Own GravyTo Broil Mutton CutletsChina Chilo