Cassell's dictionary of cookery

Mutton Cutlets, Italian (another way). — Clarify half a pound of butter, into which dip some carefully-trimmed cutlets of the best end of the neck of mutton, then immerse them in the beaten yolk of one or more eggs. Pass a cupful of bread-crumbs through a colander, to which add a little chopped lemon-peel, two shallots, a few sprigs of parsley, and a tablespoonful of savoury herbs, all minced ; season with pepper, salt, and pounded mace. Cover the cutlets thickly with these ingredients, and fry them a rich brown in butter. Keep the cutlets hot. Make some rich brown gravy by dredging some flour into the butter which remains in the pan, and stir rapidly until brown ; pour in half a pint of hot broth or soup, half a small glassful of port wine, a tablespoonful of Harvey sauce and tarragon vinegar mixed, a tea-spoonful of soy, and a few mushrooms (if in season), if not, mushroom powder can be used. Boil the gravy up, and pour into the dish in which the cutlets have been placed. Time, ten minutes to fry cutlets. Probable cost, Ss. 6d. Sufficient for five or six persons. Mutton Cutlets, Reform Club.— Trim four or five well-chosen thick cutlets, sprinkle them with salt and pepper, brush them with egg, and dip them into a mixture of pounded or iinely-minced ham and bread-crumbs, in equal quantities. Cover them weU with these, and fry in hot oil in a saute-pan for eight or ten minutes. Take care not to overdress them, and turn frequently while cooking to keep their gravy from flowing. Serve round mashed potatoes with the thick end of the cutlet downwards, and pour over them reform sauce, made in the following manner: — Put together two onions, two sprigs of parsley, two of thyme, two bay-leaves, two ounces of pounded lean ham, half a clove of garlic, half a blade of mace, two spoonfuls of tarragon vinegar, one of chilli vinegar, and a pint of brown sauce. BoU up, skim well while simmering for ten minutes, and again boU to reduce to the thickness of cream, when add a table-spoonful of red-currant jelly and one of finely-chopped mushrooms ; stir until the jelly is quite dissolved and the flavour of mushrooms is acquired, then strain through a fine hair-sieve. This is Soyer's celebrated sauce piquant. When wanted for use make the sauce hot, and add, without boiling any more, the white of hard-boiled eggs cut into strips, four mushrooms without the brown fur and previously blanched, a gherkin or two, a pinch of cayenne, and half an ounce of cooked ham, with salt to taste. Cut all into strips of half an inch, like the eggs. Mutton Cutlets, Sauce for (see Papillote Sauce for Veal or Mutton Cutlets). Mutton Cutlets with Tomato Puree. — Trim cutlets from well-hung mutton, beat them into shape after removing the chine-bone,