Cassell's dictionary of cookery

Mutton Cutlets (a la Provençale). — Saw off the upper rib-bones from a neck of mutton, also the chine-bone, and divide the meat into neat cutlets, leaving only three inches of bone to each of them. Trim off aU superfluous fat, season with pepper and salt, and fry lightly in a stewpan with an ounce of good fresh butter. Make a seasoning as follows : — ^Stew over a slow fixe, and in a closed stewpan, ten middle-sized onions chopped fine, and a small bit of garlic. Of the latter, take only enough to flavour, without giving any colour to the butter. When tender, add pepper, salt, and the juice of a lemon, with the yolks of foui- raw eggs. Stir untU the seasoning has become a thick paste ; then, with a knife, spread it equally and thickly over the upper side of the cutlets, brush over with beaten egg, and cover with grated Parmesan and fried bread-crumbs. Bake the cutlets with a little good gravy to keep them from sticking to the pan. When done, serve them in a circle round a dish, and fill the centre with potatoes cut to an olive shape or in round balls, and previously fried in butter. A good gTavy round the dish. Time, ten minutes to bake. Suflicient, two pounds for four or five persons. Mutton Cutlets (a la Soubise). — Cutlets may be taken from the leg if lean cutlets are preferred, but the neck or loin may be advantageously used, when the chops should be cut two bones thick, but removing one of them and also the chine-bone. About four inches is a good length for the cutlet. If cut from the leg, lard with bacon and tongue half an inch thick. Stew the cutlets in good well-seasoned veal or chicken stock sufficient to cover them, and when done press them between two dishes to flatten, then drain them. In the meantime prepare the Soubise sauce. First peel and blanch eight onions, slice them into a stewpan with more of the stock, and simmer them gently, without allowing them to get colour, until they are nearly dissolved, then add a similar quantity of bechamel sauce, and strain through a fine hairsieve. Put the cutlets into this pui-ee to wann up, and serve with croustades or more onions, prepared as before, but not crushed. The cutlets may also be served with French beans, or any vegetable without a marked flavour- of its own. Time, until tender, about threequarters of an hour. Probable cost, lOd. to Is. per pound. Sufficient, two cutlets for each person. Mutton Cutlets and Mashed Potatoes.— Proceed as directed for mutton cutlets with tomato puree {see Mutton Cutlets with Tomato Puree), or the cutlets may be broiled. Have ready boiled two pounds of mealy potatoes. Beat them to a smooth paste with two ounces of butter, a wine-glassful of milk, and pepper and salt to taste. Place them in the centre of the dish with the cutlets, meatside downwards, round the potatoes. Time, cutlets, seven or eight minutes. Probable cost, with two pounds of mutton, 2s. Sufficient for four or five persons.