Mutton Cutlets k la Pragoise.— Prepare and boil 2 necks of
mutton the same as in foregoing recipe. When cold trim them
neatly and cover one side with a horseradish pur6e prepared as fol-
lows : Melt 1 ounce butter, add 1 tablespoonful fiour, stir 2 minutes ;
add a cupful boiling milk, stir, and cook a few minutes; seaaon
with 1 even teaspoonful salt, add Ys teaspoonful nutmeg, 1 tea-
MUTTON. 829
spoonful sngar, a little Cayenne pepper, and Yt cupful grated borse-
radiah ; boil 3 minutes ; mix the yolks of 2 eggs✪ Mutton Cutlets à la Pragoise with the juice of ^^1%
lemon, add it to the horseradish ; mix all w.ell together, then re-
move. Cover one side of each cutlet with this pur6e, brush over
with the beaten white of 1 egg, and sprinkle 1 teaspoonful fine-
fried bread crumbs over each one. Arrange in a pan, pour a little
half glaze under them, and bake a few minutes in a hot oven to
warm through. When ready to serve arrange the cutlets in a circle
on a warm dish and place in the center some fried sweet-potato balls.
Cdtelettes d'Agneau & la Tilleroi.— Prepare 12 lamb chops
like French chops, season with salt and pepper, fry them for a few
minutes in butter on both sides about half done, and then set aside
to cool. In the meai^time melt 2 ounces of butter in a saucepan,
add 2 heaping tablespoonf uls flour, stir for a few minutes ; add 1
pint of boiling veal or chicken broth, Vt cupful fine-chopped mush-
rooms, and Yt gill of mushroom liquor ; season with 1 teaspoonful
seasoning salt, cook 5 minutes, remove to the side of stove. Mix
the yolks of 4 eggs with Ys cupful cream and stir it into the sauce.
Stir for a few minutes over the fire, add 4 tablespoonfuls grated
Parmesan cheese and the same of Swiss cheese. Remove the sauce
from the fire and let it cool off a little. Dip the chops separately
into the sauce, smooth over with a knife, lay them on a tin plate
with bread crumbs underneath ; or the sauce may be poured over
the chops with a spoon. Place the chops Ys hour on ice, then dip
them into beaten egg, and cover with grated bread crumbs. Ten
minutes before serving fry them in hot fat to a golden brown.
Serve with fried parsley.
COLD LAMB ATTO MUTTON.
How to utilize.
Minced Lamb. — Place a saucepan with 2 ounces butter over the
fire ; add 3 tablespoonfuls fine-chopped onion, cook 5 minutes with-
out browning ; then add 1 heaping tablespoonf ul fiour, stir and
880 MEATS.
cook 2 minutes ; add 1 pint of white broth ; season with 1 tea-
spoonful salt, Vs teaspoonf ul white pepper, y^ teaspoonf ul nutmeg,
and a small bouquet, cook 6 minutes ; remove the bouquet, add 1
quart fine-chopped cold cooked lamb either roasted or boiled, stir
and cook 10 minutes ; serve on a warm dish, sprinkle 1 teaspoonf ul
fine-chopped parsley over, and garnish with potato croquettes or
crotltons. ✪ Minced Lamb
Page 221 · 4 recipe records on this page
Presented as published in 1914. 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
Mutton Cutlets k la Pragoise.— Prepare and boil 2 necks of mutton the same as in foregoing recipe. When cold trim them neatly and cover one side with a horseradish pur6e prepared as follows : Melt 1 ounce butter, add 1 tablespoonful fiour, stir 2 minutes ; add a cupful boiling milk, stir, and cook a few minutes; season with 1 even teaspoonful salt, add Ys teaspoonful nutmeg, 1 tea-
spoonful sngar, a little Cayenne pepper, and Yt cupful grated horseradish ; boil 3 minutes ; mix the yolks of 2 eggs with the juice of 1 lemon, add it to the horseradish ; mix all w.ell together, then remove. Cover one side of each cutlet with this pur6e, brush over with the beaten white of 1 egg, and sprinkle 1 teaspoonful finefried bread crumbs over each one. Arrange in a pan, pour a little half glaze under them, and bake a few minutes in a hot oven to warm through. When ready to serve arrange the cutlets in a circle on a warm dish and place in the center some fried sweet-potato balls.
Cdtelettes d'Agneau & la Tilleroi.— Prepare 12 lamb chops like French chops, season with salt and pepper, fry them for a few minutes in butter on both sides about half done, and then set aside to cool. In the meantime melt 2 ounces of butter in a saucepan, add 2 heaping tablespoonf uls flour, stir for a few minutes ; add 1 pint of boiling veal or chicken broth, Vt cupful fine-chopped mushrooms, and Yt gill of mushroom liquor ; season with 1 teaspoonful seasoning salt, cook 5 minutes, remove to the side of stove. Mix the yolks of 4 eggs with Ys cupful cream and stir it into the sauce. Stir for a few minutes over the fire, add 4 tablespoonfuls grated Parmesan cheese and the same of Swiss cheese. Remove the sauce from the fire and let it cool off a little. Dip the chops separately into the sauce, smooth over with a knife, lay them on a tin plate with bread crumbs underneath ; or the sauce may be poured over the chops with a spoon. Place the chops Ys hour on ice, then dip them into beaten egg, and cover with grated bread crumbs. Ten minutes before serving fry them in hot fat to a golden brown. Serve with fried parsley.
COLD LAMB ATTO MUTTON.
How to utilize.
Minced Lamb. — Place a saucepan with 2 ounces butter over the fire ; add 3 tablespoonfuls fine-chopped onion, cook 5 minutes without browning ; then add 1 heaping tablespoonf ul fiour, stir and
cook 2 minutes ; add 1 pint of white broth ; season with 1 teaspoonful salt, Vs teaspoonf ul white pepper, y^ teaspoonf ul nutmeg, and a small bouquet, cook 6 minutes ; remove the bouquet, add 1 quart fine-chopped cold cooked lamb either roasted or boiled, stir and cook 10 minutes ; serve on a warm dish, sprinkle 1 teaspoonf ul fine-chopped parsley over, and garnish with potato croquettes or crotltons.
Records on this page
Mutton Cutlets à la PragoiseMinced LambLamb CroquettesHash Balls of Cold Lamb or Mutton