715. Cdtelettes de Mouton an JNaturel. — Procure the best end of a neck of mutton, saw off the upper part of the rib-bones, so as to leave the bones of the cutlets about three inches long. Saw off the spine-bone close to the end of the ribs, cut or trim off the flat bones adhering to the thick end of the neck, cut slantwise into cutlets. Flatten each a little and pare neatly, and without waste ; cut off the skin on the side of each bone, and scrape the ends of the bones ; season with pepper and salt, brush over with oiled butter, and grill ; or melt about an ounce of butter in a saute-pan, put in the cutlets when hot, and broil on both sides over a brisk fire. Dish up and serve with plain gravy. 716. Cdtelettes de Mouton d la Soubise — Proceed to cook the cutlets in the same manner as in the foregoing recipe. Dish up in a circle on a very thin - border of mashed potatoes. Sauce round with demi-glace (No. 237) or brown sauce well reduced. Put some onion puree or soubise sauce✪ Cotelettes de Mouton à la Soubise (No. 232), pile up in the centre, and serve. 717. Cdtelettes de M»uton d la Pompadour. — 6 or 8 neatly pared mutton cutlets, 2 oz. butter, 1| gill soubise same {No. 232), 1 gill Pompadour sauce {No. 270), ^ pint macedoine vegetables, 1 egg, bread-crumbs, frying-fat, pepper and salt✪ Cotelettes de Mouton à la Pompadour. Season the cutlets with pepper and salt, and fry slightly in butter, drain and place between two boards to press. Coat both sides of the cutlets with well-reduced cold soubise sauce. Egg and crumb twice. Fry slowly in clarified fat or butter, drain and dish up in a circle. Heat up the macedoine of vegetable with a little Pompadour sauce, season, put in the centre of the dish and serve. Lamb or pork cut- lets are served in the same style. T 2 276 THE NEW CENTURY COOKERY BOOK 718. Cdtelettes de Mouton d la Prince de Galles. — 4 to 6 mutton cutlets, 6 oz. cooked veal or rabbit, 8 oz. liam, 2 yolks of eggs, 1 large pig's caul, 2 small shallots, 2 tomatoes, chopped parsley, 2 oz. butter, seasoning, 1 whole egg, bread-crumbs, frying-fat, sauce. Trim the cutlets neatly, make an incision at the side of each cut- let with a small knife so as to slit the meat without making a wide opening (this is intended to receive the forcemeat) . Pound the veal or rabbit meat and ham (freed from fat, skin, or gristle), when fine incor- porate the yolks of eggs, and a little cream if found too consistent, season well and rub through a sieve. Put the farce in a cornet or forcing-bag, and press the farce into the opening of each cutlet. Season the cutlets with pepper and salt. Heat up the butter in a saute-pan and fry each side of the cutlets just for a minute or so to brown, take up and let cool.

AI-modernized reading of the original text

715. Côtelettes de Mouton au Naturel. — Procure the best end of a neck of mutton, saw off the upper part of the rib-bones, so as to leave the bones of the cutlets about three inches long. Saw off the spine-bone close to the end of the ribs, cut or trim off the flat bones adhering to the thick end of the neck, cut slantwise into cutlets. Flatten each a little and pare neatly, and without waste ; cut off the skin on the side of each bone, and scrape the ends of the bones ; season with pepper and salt, brush over with oiled butter, and grill ; or melt about an ounce of butter in a saute-pan, put in the cutlets when hot, and broil on both sides over a brisk fire. Dish up and serve with plain gravy. 716. Côtelettes de Mouton à la Soubise — Proceed to cook the cutlets in the same manner as in the foregoing recipe. Dish up in a circle on a very thin - border of mashed potatoes. Sauce round with demi-glace (No. 237) or brown sauce well reduced. Put some onion puree or soubise sauce (No. 232), pile up in the centre, and serve. 717. Côtelettes de Mouton à la Pompadour. — 6 or 8 neatly pared mutton cutlets, 2 oz. butter, 1| gill soubise same {No. 232), 1 gill Pompadour sauce {No. 270), ^ pint macedoine vegetables, 1 egg, bread-crumbs, frying-fat, pepper and salt. Season the cutlets with pepper and salt, and fry slightly in butter, drain and place between two boards to press. Coat both sides of the cutlets with well-reduced cold soubise sauce. Egg and crumb twice. Fry slowly in clarified fat or butter, drain and dish up in a circle. Heat up the macedoine of vegetable with a little Pompadour sauce, season, put in the centre of the dish and serve. Lamb or pork cutlets are served in the same style. T 2 718. Côtelettes de Mouton à la Prince de Galles. — 4 to 6 mutton cutlets, 6 oz. cooked veal or rabbit, 8 oz. liam, 2 yolks of eggs, 1 large pig's caul, 2 small shallots, 2 tomatoes, chopped parsley, 2 oz. butter, seasoning, 1 whole egg, bread-crumbs, frying-fat, sauce. Trim the cutlets neatly, make an incision at the side of each cutlet with a small knife so as to slit the meat without making a wide opening (this is intended to receive the forcemeat) . Pound the veal or rabbit meat and ham (freed from fat, skin, or gristle), when fine incorporate the yolks of eggs, and a little cream if found too consistent, season well and rub through a sieve. Put the farce in a cornet or forcing-bag, and press the farce into the opening of each cutlet. Season the cutlets with pepper and salt. Heat up the butter in a saute-pan and fry each side of the cutlets just for a minute or so to brown, take up and let cool.

Records on this page

Cotelettes de Mouton à la SoubiseCotelettes de Mouton à la Pompadour

The new century cookery book