Cut the lean of a neck or loin of tender mutton
into dice about one inch square ; have ready chopped
onions and tomatoes (fresh or preserved), and rub the
pieces of mutton. Let them stand in the mixture for
two or three hours ; then place about four pieces of
mutton on a short silver skewer (about six skewers
make a dish) ; place them in front of the fire, and
turn as the meat becomes brown, basting with the
tomato juice and sprinkling wdth flour✪ Turkish Kabobs No. 2. Dish up by
laying two skewers side by side, two across these, and
the other two again across. Mix the tomato juice
and the gravy which has run out (or a little clear
gravy) and pour round the kabobs. If you have no
silver skewers, the dish can be made with ordinary
skewers ; but they must not project much beyond the
kabobs. The bones and scraps of mutton left will
make broth or Irish stew.
LAMB. 17]
Chillo.'
Take the lean part of half a loin of mutton (not
cooked) and chop fine. Chop very fine a small portion
of the fat, taking care there is no skin ; add salt and
black pepper, and mix thoroughly.
Slice two large onions and one cucumber, from
which the seeds must be carefully removed, two
lettuces cut into shreds, \ pint young green peas, a
bunch of thyme, \ lb. clarified butter, and a small tea-
cup of weak broth✪ Chillo. Let the meat and vegetables stew
together for four hours. Place it in the middle of a
dish and surround with rice, boiled as for curry.
Epigramme of Lamb.
Braise the breast of lamb till it is tender enough
for the bones to be taken out, without however dis-
turbing the meat ; save the bones. Press the meat
between two dishes with a weight on the upper dish.
Cut the meat into the shape of cutlets, and stick in
a small end of bone.
Meanwhile prepare lamb cutlets from the neck, in
the usual way. Saiitez the neck-cutlets in butter, and
after coating the breast-cutlets in breadcrumbs and
egg) fry them, and arrange on an entree dish the two
sorts of cutlets, alternately. Fill up the centre with
asparagus points, or any other vegetable garnish.
Serve a good plain brown sauce in a tureen.
172 LAMB.
Lamb Cutlets en Belle Vue.
From two necks of lamb cut as many cutlets as
there are well- shaped bones (the scrags will make
Irish stew), and lard them with tongue or ham so
that the bits of tongue are level with the cutlet.
Braise the cutlets with the usual vegetables on a layer
of bacon, in stock for about an hour and a half,
covering close all the time. Let them absorb the
stock till nearly cold, then press each cutlet between
two plates ; trim neatly, then set them in aspic jelly
in a large shallow dish, so that each cutlet has a thin
coating of jelly both under and over. A cutter the
shape of a cutlet must then be used to stamp each cutlet
out of the surrounding aspic. The cutter is first dipped
in hot water so as to. stamp more easily. Truffles may
be used instead of tongue, or besides tongue. Dish
in a circle ; fill the centre with mixed vegetables,
(cold, of course) ; and surround either with broken
jelly or a sauce, half mayonnaise, half cream.
Lamb Cutlets a la Pompadour.
Page 72 · 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
Cut the lean of a neck or loin of tender mutton into dice about one inch square ; have ready chopped onions and tomatoes (fresh or preserved), and rub the pieces of mutton. Let them stand in the mixture for two or three hours ; then place about four pieces of mutton on a short silver skewer (about six skewers make a dish) ; place them in front of the fire, and turn as the meat becomes brown, basting with the tomato juice and sprinkling wdth flour. Dish up by laying two skewers side by side, two across these, and the other two again across. Mix the tomato juice and the gravy which has run out (or a little clear gravy) and pour round the kabobs. If you have no silver skewers, the dish can be made with ordinary skewers ; but they must not project much beyond the kabobs. The bones and scraps of mutton left will make broth or Irish stew.
LAMB. 17]
Chillo.'
Take the lean part of half a loin of mutton (not cooked) and chop fine. Chop very fine a small portion of the fat, taking care there is no skin ; add salt and black pepper, and mix thoroughly.
Slice two large onions and one cucumber, from which the seeds must be carefully removed, two lettuces cut into shreds, \ pint young green peas, a bunch of thyme, \ lb. clarified butter, and a small teacup of weak broth. Let the meat and vegetables stew together for four hours. Place it in the middle of a dish and surround with rice, boiled as for curry.
Epigramme of Lamb.
Braise the breast of lamb till it is tender enough for the bones to be taken out, without however disturbing the meat ; save the bones. Press the meat between two dishes with a weight on the upper dish. Cut the meat into the shape of cutlets, and stick in a small end of bone.
Meanwhile prepare lamb cutlets from the neck, in the usual way. Saiitez the neck-cutlets in butter, and after coating the breast-cutlets in breadcrumbs and egg) fry them, and arrange on an entree dish the two sorts of cutlets, alternately. Fill up the centre with asparagus points, or any other vegetable garnish. Serve a good plain brown sauce in a tureen.
172 LAMB.
Lamb Cutlets en Belle Vue.
From two necks of lamb cut as many cutlets as there are well- shaped bones (the scrags will make Irish stew), and lard them with tongue or ham so that the bits of tongue are level with the cutlet. Braise the cutlets with the usual vegetables on a layer of bacon, in stock for about an hour and a half, covering close all the time. Let them absorb the stock till nearly cold, then press each cutlet between two plates ; trim neatly, then set them in aspic jelly in a large shallow dish, so that each cutlet has a thin coating of jelly both under and over. A cutter the shape of a cutlet must then be used to stamp each cutlet out of the surrounding aspic. The cutter is first dipped in hot water so as to. stamp more easily. Truffles may be used instead of tongue, or besides tongue. Dish in a circle ; fill the centre with mixed vegetables, (cold, of course) ; and surround either with broken jelly or a sauce, half mayonnaise, half cream.
Lamb Cutlets a la Pompadour.
Records on this page
Turkish Kabobs No. 2Chillo