Harper's cook book encyclopædia

Mutton Cutlets en Papillote. — Cut your mutton into slices half an inch thick, and put each slice into a wellbuttered and frilled strip of white paper. The dipping in melted butter prevents their burning. Roll in grated bread-crumbs, and season with Mutton Fillets Mutton, Leg of pepper and salt- Roll the cutlets up in the paper to preserve the gravy, broil them on the gridiron, and serve them up in the paper, with mushroom sauce and, as a vegetable, green pease. Another way : — Cut some mutton cutlets round, and not too thick ; dip them into egg and bread-crumbs, then into chopped mushrooms, then into the egg and crumbs again ; and fry in butter a light brown. When sent to table, pour over them a little good gravy of either beef or veal. Mutton Fillets Mignons. — Cut three slices from the middle of a large-sized leg of mutton, each slice about three - quarters of an inch thick, and remove the fat and skin. Cut from each slice two round fillets. Rub both sides with half a salt-spoonful of salt, quarter of a one of pepper. Put in a skillet one heaping tablespoonful of butter ; when melted and hot, place the fillets in it. Cook four minutes on each side. Do not prick the fillets while turning or removing them, as the juice would run out. They must be served as soon as cooked in order to be perfectly juicy. Mutton, Fillets of. — Procure two fillets from a loin of mutton, pare off all the sinewy skin which lies beneath the fat, and cut them in two when they are trimmed. Roll them in two table-spoonfuls of melted butter, which has been seasoned with one teaspoonful of salt and one saltspoonful of black pepper. Roll them afterwards in plenty of bread-crumbs. Broil them for five minutes, but not fast, and on each side. Melt two table-spoonfuls of good butter; add to it one table-spoonful of parslejr, chopped fine, and one teaspoonful of lemon -juice. Pour over the fillets, and serve very hoi. Mutton or Lamb Pot -pie. — Cut 3 lbs. of lean mutton into small squares. If there are any bits of fat and gristle, remove these. Put the meat over the fire in a saucepan, with enough cold water to cover it. Bring very slowly to the boil and simmer gently for an hour. Now add a cupful of salt pork cut into tiny dice, and stew for a half-hour longer. Season with salt, pepper, and kitchen bouquet to taste. Make a biscuit dough of a pint of flour sifted twice with a half-teaspoonful of salt and a teaspoonful of baking-powder. Wet with enough milk to make a soft dough, and roll this out quickly and lightly. Cut this dough into strips one inch wide and two inches long, and drop into the boiling stew. Cover the saucepan closely and cook for ten minutes after the doughdumplings are added. Remove from the fire, turn into a deep platter; serve at once.