stewpan with enough water to prevent burning.
Keep adding water, so that the rice may swell and
i6o MUTTON.
the meat may stew till the cookmg Is done — in about
three hours. Place the mutton in the middle of the
dish, and the rice and bits of bacon round it.
Mutton Steak and Potato.
Cut off from the thick end of a tender leg of
mutton one or two steaks i^ inches thick, sawing off
the bone and allowing it to remain in the steak. If
there is any doubt as to its being tender, score the
surface on each side, but take care not to let any of
the gravy escape. Season with pepper and salt, and
broil on the gridiron. Cut uncooked potatoes into
fillets, almonds, or other shapes ; fry in butter✪ Mutton Steak and Potato, and
garnish the steak with them. Serve very hot.
It is far better to cut off a couple of steaks from
a leg, and dress them as described, than to roast the
leg whole and hash up what is not eaten when first
served two or three days after.
Mutton Cutlets.
Cutlets are cut from the best end of the neck,
which must be small, and hung long enough to be
tender. The scrag should be taken off before the
neck is hung, and made into broth or stew.
A cutlet requires to be neatly cut and carefully
trimmed ; each cutlet should have a bone, but not a
long awkward bone. The skinny parts must be cut
away, and the small bones at the end of the rib
neatly removed ; these scraps will go into the stock-
pot.
MUTTON.
i6i
The cutlet must then be beaten with a cutlet bat✪ Mutton Cutlets
or chopper dipped in cold water, always taking care
to make or keep it a good shape — that is, four inches
long, two broad at the middle, neatly rounded off at
the thick end, and with the rib half an inch beyond
the meat.
In order to arrange cutlets neatly on a dish, they
must be as nearly as possible of the same size and
shape, and it is often necessary to use two necks of
CUTLETS UNTRIMMED AND TRlMxMEU.
mutton. If the scrags and trimmings are made a
proper use of, the arrangement is not extravagant. A
cutlet for each guest must of course be provided. If
a neck of mutton cuts into ten cutlets, and there are
twelve guests, secure a further part of the ' best end,'
to enable the requisite number to be sent to table.
Cutlets may be broiled ;
Or sautes ;
Or braised ;
Or fried in a coating of breadcrumbs.
i62 MUTTON,
Cutlets broiled are a breakfast or luncheon dish.
The fire for broiling must be clear, the gridiron is
greased and placed on the fire till it is hot ; and the
cutlet must be treated as a ' Mutton Chop.'
For a dinner dish the cutlets, when to be smtte,
are placed in the saiite-^^2.x\, in which butter is
already melted ; they must be turned at the end of
five minutes, and then allowed to sauteriox about five
minutes longer. Dress on a circular dish in a crown ;
fill the centre with a macedoine, or a puree of vegeta-
bles, and pour sauce round ; or serve plain if preferred.
MUTTON CUTLETS.
Mutton cutlets for a dinner dish may be egged,
and breadcrumbed and fried.
Page 68 · 2 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
stewpan with enough water to prevent burning. Keep adding water, so that the rice may swell and
i6o MUTTON.
the meat may stew till the cookmg Is done — in about three hours. Place the mutton in the middle of the dish, and the rice and bits of bacon round it.
Mutton Steak and Potato.
Cut off from the thick end of a tender leg of mutton one or two steaks i^ inches thick, sawing off the bone and allowing it to remain in the steak. If there is any doubt as to its being tender, score the surface on each side, but take care not to let any of the gravy escape. Season with pepper and salt, and broil on the gridiron. Cut uncooked potatoes into fillets, almonds, or other shapes ; fry in butter, and garnish the steak with them. Serve very hot.
It is far better to cut off a couple of steaks from a leg, and dress them as described, than to roast the leg whole and hash up what is not eaten when first served two or three days after.
Mutton Cutlets.
Cutlets are cut from the best end of the neck, which must be small, and hung long enough to be tender. The scrag should be taken off before the neck is hung, and made into broth or stew.
A cutlet requires to be neatly cut and carefully trimmed ; each cutlet should have a bone, but not a long awkward bone. The skinny parts must be cut away, and the small bones at the end of the rib neatly removed ; these scraps will go into the stockpot.
The cutlet must then be beaten with a cutlet bat or chopper dipped in cold water, always taking care to make or keep it a good shape — that is, four inches long, two broad at the middle, neatly rounded off at the thick end, and with the rib half an inch beyond the meat.
In order to arrange cutlets neatly on a dish, they must be as nearly as possible of the same size and shape, and it is often necessary to use two necks of
[illustration: CUTLETS UNTRIMMED AND TRIMMED.]
mutton. If the scrags and trimmings are made a proper use of, the arrangement is not extravagant. A cutlet for each guest must of course be provided. If a neck of mutton cuts into ten cutlets, and there are twelve guests, secure a further part of the ' best end,' to enable the requisite number to be sent to table.
Cutlets may be broiled ;
Or sautes ;
Or braised ;
Or fried in a coating of breadcrumbs.
i62 MUTTON,
Cutlets broiled are a breakfast or luncheon dish. The fire for broiling must be clear, the gridiron is greased and placed on the fire till it is hot ; and the cutlet must be treated as a ' Mutton Chop.'
For a dinner dish the cutlets, when to be sautéed, are placed in the sauté-pan, in which butter is already melted ; they must be turned at the end of five minutes, and then allowed to sauté about five minutes longer. Dress on a circular dish in a crown ; fill the centre with a macedoine, or a puree of vegetables, and pour sauce round ; or serve plain if preferred.
[illustration: MUTTON CUTLETS.]
Mutton cutlets for a dinner dish may be egged, and breadcrumbed and fried.
Records on this page
Mutton Steak and PotatoMutton Cutlets