heart, ready to be enveloped in the paper; this is done
by a series of little folds turned from the edges of the paper,
after it is folded over the cutlet, toward the middle, some-
what like a hem upon a piece of cloth. Only very delicate
cutlets are cooked in paper, or small, choice pieces of fish
or game ; all the juice is preserved by the paper. The oil
or butter applied to the paper prevents its burning if the
cutlet is cooked over a moderate fire. A thin cutlet, or a
small bird, generally requires about fifteen minutes to cook
medium rare. Articles enclosed in paper for cooking
should be served without removing the paper; and then,
SIDE-DISHES (EATTJiJiES). 289
when the paper is cut, all the gravy or juice of the cutlet
will be upon the plate. A little care will enable any one
to cook papered dishes successfully.
FRIZZLED MUTTON.
Shave a pound of mutton from a leg which has hung at
least six weeks ; put over the fire in a frying-pan two table-
spoonfuls each of butter and currant-jelly, and when they
are melted, put in the shaved mutton; season it rather
highly with salt and pepper, add to it a tablespoonful of
Fr✪ Calf's Tongue and Brainsench mustard, and let it cook for five minutes, stirring it
to prevent burning and insure even cooking. Serve it very
hot. Frizzled mutton can be cooked in a chafing-dish at
the table.
BROILED MUTTON CHOPS.
After the chops are trimmed, put them as close to the
fire as possible, and quickly brown them on both sides ;
after the chops are browned, move the gridiron containing
them far enough from the fire to prevent burning, and cook
them to the desired degree ; at a hot fire, chops an inch
thick will cook medium rare in about ten minutes ; after
the chops are done, season them with salt and pepper, put
a little butter over them, and serve them hot. .
FRIED MUTTON CHOPS.
Put a frying-pan over the fire, and heat it so that the
chops will siss when they are put into it. After the chops
are trimmed, put them into the hot pan, and quickly brown
them on both sides ; chops generally have enough fat upon
them to prevent burning ; when the fat is excessive, most
of it should be cut off, and tried out to use as drippings ;
after the chops are cooked to the desired degree, season
them with salt, pepper, and a little butter, and serve them
hot. If the pan is hot enough, they will cook medium rare
in about twelve minutes.
390
PRACTICAL AMERICAN COOKERY.
PAPER FRILLS FOR THE BONES OF CHOPS, ETC.
A little practice will enable any one, with a careful touch,
to make quite pretty paper frills for garnishing. To make
the frill shown in the first figure of the illustration, cut a
Paper Frills for Qarnlshing Meat-Bonea.
Strip of paper twelve inches long and four wide; fold it
lengthwise, holding the folded side towards you, and with
scissors cut inward along the folded edge to the depth of
an inch, making a sort of double fringe ; fold the paper
SIDE-DISHES {entrees). 29 1
Page 162 · 2 recipe records on this page
Presented as published in 1885. 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
heart, ready to be enveloped in the paper; this is done by a series of little folds turned from the edges of the paper, after it is folded over the cutlet, toward the middle, somewhat like a hem upon a piece of cloth. Only very delicate cutlets are cooked in paper, or small, choice pieces of fish or game ; all the juice is preserved by the paper. The oil or butter applied to the paper prevents its burning if the cutlet is cooked over a moderate fire. A thin cutlet, or a small bird, generally requires about fifteen minutes to cook medium rare. Articles enclosed in paper for cooking should be served without removing the paper; and then,
SIDE-DISHES (ENTREES). 289
when the paper is cut, all the gravy or juice of the cutlet will be upon the plate. A little care will enable any one to cook papered dishes successfully.
FRIZZLED MUTTON.
Shave a pound of mutton from a leg which has hung at least six weeks ; put over the fire in a frying-pan two tablespoonfuls each of butter and currant-jelly, and when they are melted, put in the shaved mutton; season it rather highly with salt and pepper, add to it a tablespoonful of French mustard, and let it cook for five minutes, stirring it to prevent burning and insure even cooking. Serve it very hot. Frizzled mutton can be cooked in a chafing-dish at the table.
BROILED MUTTON CHOPS.
After the chops are trimmed, put them as close to the fire as possible, and quickly brown them on both sides ; after the chops are browned, move the gridiron containing them far enough from the fire to prevent burning, and cook them to the desired degree ; at a hot fire, chops an inch thick will cook medium rare in about ten minutes ; after the chops are done, season them with salt and pepper, put a little butter over them, and serve them hot. .
FRIED MUTTON CHOPS.
Put a frying-pan over the fire, and heat it so that the chops will sizzle when they are put into it. After the chops are trimmed, put them into the hot pan, and quickly brown them on both sides ; chops generally have enough fat upon them to prevent burning ; when the fat is excessive, most of it should be cut off, and tried out to use as drippings ; after the chops are cooked to the desired degree, season them with salt, pepper, and a little butter, and serve them hot. If the pan is hot enough, they will cook medium rare in about twelve minutes.
PAPER FRILLS FOR THE BONES OF CHOPS, ETC.
A little practice will enable any one, with a careful touch, to make quite pretty paper frills for garnishing. To make the frill shown in the first figure of the illustration, cut a
Paper Frills for Qarnlshing Meat-Bonea.
Strip of paper twelve inches long and four wide; fold it lengthwise, holding the folded side towards you, and with scissors cut inward along the folded edge to the depth of an inch, making a sort of double fringe ; fold the paper
SIDE-DISHES {entrees). 29 1
Records on this page
Frizzled MuttonCalf's Tongue and Brains