Cassell's dictionary of cookery

Lamb Cutlets.— Take the best end of a well-hung neck of lamb. Saw it off two or three inches from the top of the bones, leaving the cutlets about four inches long. Scrape off the meat from the end of the bone, so as to leave an inch quite bare. Chop off the thick part of the chine bone, and pare away the flat bones which adhere to the meat and spoil the shape. Flatten the cutlets with a cutlet bat. A butcher will always shape the cutlets if requested to do so. They may be either broiled plainly or egged, bread-crumbed, and fried. Green peas, asparagus, spinach, and mashed potatoes are all favourite accompaniments of lamb cutlets, and an infinite variety of sauces may be served -with them. The sauce frequently gives its name to the dish, as Cutlets a la Poulette, Cutlets a la Robert, which names simply mean cutlets served with Robert or Poiilette sauce. There is no occasion for any waste in shaping cutlets, as the bones can be stewed down for gravy and the fat melted for frying. Lamb Cutlets (a la Dauphine.)— 6'ee Cutlets, Lamb. Lamb Cutlets (a la Princesse.)— See Lamb Cutlets, Superlative (sometimes called Lamb Cutlets a la Princesse). Lamb Cutlets (a Li Robert ).—]Mince three or four large onions very finely; put them into a stewpan with three ounces of fresh butter, and brown them lightly over a gentle fire. Shake the pan about to prevent burning'. Add a LAM ( 356 ) LAM i,able-spoonful and a haK of vinegar, and boil altogether for three or four minutes. Mix a table-spoonful of flour smoothly with haK a pint of good, nicely-flavoured stock ; add these to the vinegar, &c., and simmer gently for a •quarter of an hour. Just before serving stir -a dessert-spoonful of mixed mustard and a ■dessert-spoonful of Harvey's sauce in with the rest, and keep the whole quite hot until the cutlets are ready. Trim these neatly, dip them twice, first into clarified butter and eggcrumbs, and afterwards into beaten egg and bread-crumbs, and fry them in the usual way until they are lightly browned on both sides. Dish them in a circle, with the sauce poured over them. Time, ten or fifteen minutes to fry the cutlets. Probable cost. Is. per pound. Sufiicient for three or four persons. Lamb Cutlets and Spinach.— Pick the stalks carefuUy from the spinach and wash it in several waters. Let it drain, then put it into plenty of boiling water, in which about a table- spoonful of salt has been thrown, keep pressing it down with a wooden spoon, and let it boil very quickly. Drain and squeeze the water from it, and chop it very small. Put it into a saucepan with a little salt, and about three ounces of butter and three or four grates ■of nutmeg. Stir it over the fire until it becomes quite warm. A little cream, a table-spoonful of rich gravy, or the juice of a lemon may now be added if liked, but many people prefer the spinach dry. Keep it hot until the cutlets are ready. These may be trimmed, egged, bread-crumbed, and broiled or fried in the usual way {sec Lamb Chops, Broiled, and Lamb Chops, Fried). Press the spinach into a mould, turn it on a hot dish, and place the cutlets round it in an upright position, one overlapping the •other. Time, ten minutes to boil the spinach. Probable cost, cutlets. Is. per pound; spinach, 2d. per pound. Sufiicient, a pound and a half of spinach will be required for half a dozen chops.