Cassell's dictionary of cookery

Mutton Cutlets and Purée of Potatoes.— Boil or steam two pounds of mealy potatoes, mash them with a wooden spoon, or press them through a sieve, but they must be smooth. Put them into a stewpan with two or three ounces of butter, two or three tablespoonfuls of cream or broth, pepper and salt. Make them hot, and pile them in the centre of a hot dish. The cutlets may be bread-crumbed and fried, or, if preferred, broiled and served round the puree. Time, an hour to prepare. Sufficient for three or four persons. Mutton Cutlets (au naturel). — These cutlets may be taken either from the leg or from the ribs. If from the ribs, cut oft" aU superfluous fat, and when well trimmed dip each one into clarified butter, cover with breadcrumbs seasoned with pepper and salt, and broil just long enough to heat them through; then dip them again into the butter, to be again bread-crumbed, and the cooking completed. Lay them before the fire on white paper, and press slightly with another paper over them. Serve with a sauce as follows : — Stew in half a pint of brown gravy a handful of button mushrooms chopped, a sprig of parsley, half a bay-leaf, and the same of shallot shred finely ; thicken with butter rolled in flour : take out the bayleaf, and add more salt and pepper if required. Probable cost. Is. per pound. Sufficient, two pounds for four or five persons. Mutton Cutlets, Italian.— Trim cutlets from the neck of mutton into good shape ; if not even, beat them to make them so. Cut off all superfluous fat. Lay them for a few minutes in a marinade of salad-oil and minced savoury herbs, or, if preferred, dip them in clarified butter, and again into beaten egg. Cover them with a seasoning as follows : — Chop extremely fine some button mushrooms, or if these cannot be procured use mushroom powder. Prepare bread-crumbs, parsley, and savoury herbs (of each a table-spoonful), and reduce them to powder ; shred a shallot, and mince half a tea-spoonful of lemon-peel. Put these ingredients with a little pounded mace into a basin, and when mixed use for the cutlets, and fry a nice light colour in butter. Make a good gravy in the pan by browning a little more butter with a dessert-spoonful or more of flour, moisten with a large cup of veal MUT (442) MUT stock, adding any sauce (Harvey, soy, mushroom ketchup, &c.), and a dessert- spoonful of tarragon vinegar. When boiled and thick enough, dish the cutlets in a circle (they should have been kept wai-m), and poui- the sauce round them. Time, about ten minutes. Probable cost, 38. Sufficient, three pounds for six persons.