Practical household cookery

Cut and trim the mutton cutlets as for jardiniere; slightly flatten them with the bat, and. with a sharp knife slice the fillets in two without separating them at the bone; spread inside a teaspoonful of D'Uxelles (No. 195), refold the cutlets in their natural form, broil them thus four or five minutes on each side; put a thin layer of D'Uxelles on a dish ; lay the cutlets on it when cooked. Pour over some D'Uxelles sauce (No. 195), place the dish in a hot oven for five minutes, and serve. 543. MUTTON CUTLETS, MAÎTRE D'HÔTEL. Cut and trim the cutlets as for cutlets k I'ltalienne; flatten them gently with the bat, oil and sprinkle with a little pepper, and broil over a brisk fire about four minutes on each side. When done to a nicety dish up, and put some maitre d'h6tel butter between and on each cutlet, serve with either fried or chipped potatoes. 544. MUTTON CUTLETS BREAD-CRUMBED. Prepare the cutlets as for maitre d'h6teL Melt about one ounce of butter in a frying-pan, dip each cutlet in it, and pass them through the bread-crumbs. After which, broil on a grill, in the same way as before ; dish up, and serve with Tomato sauce apart. Note, — Cutlets either of mutton or lamb, grilled as above, can be served with any garnish or pur^e of vegetables, as well as with stewed or grilled mushrooms 646. LAMB-CHOPS. Lamb as well as mutton chops are plainly grilled, and served with grilled tomatoes or mushrooms. 646. BREAST OF MUTTON BROILED. The breast or upper ribs sawn off the neck of mutton when cut in cutlets can either be boiled, broiled, or used in stews. Put the mutton in a saucepan with enough water to cover it; add any trimmings and bones that may be handy, together with a small carrot cut lengthwise in four, an onion with two cloves stuck in it, a '^ bouquet garni,'' and season with salt and pepper. Boil and skim in the usual way, and simmer till the bones can easily be taken out; drain the meat on a dish ; pull out all the bones ; sprinkle the meat with salt; press it under another dish with a weight at the top, and let it get cold. The broth in which the mutton was boiled must be strained and the fat skimmed ofiF, when it can be used as a soup, by adding to it either boiled pearl barley or rice and a little chopped parsley. When the meat is cold cut it in six equal parts. Melt an ounce of butter in a sauté-pan ; dip the pieces of mutton in it ; strew them with bread-crumbs and broil on a gridiron to a nice brown colour on both sides, and serve with either Tomato or Sharp sauce apart, and garnish with any purde of vegetables. Note. — Lamb is also cooked and served in this way. 547. BREAST OF MUTTON, HOUSEWIFE STYLE. Cut into as many pieces as there are bones the breast of mutton, cut off from the neck ; put these in a sauté-pan and fry to a nice brown ; then drain off the fat, and sprinkle over them three tablespoonfuls of flour. Moisten with half a pint of broth, add a ^^ bouquet garni," a bayleaf, and two small onions stuck with two cloves ; season with salt and pepper, and let simmer gently for three-quarters of an hour, taking care to often stir the contents with a wooden spoon. Meanwhile cut in small quarters four turnips ; blanch in the usual way and brown in butter till cooked ; skim off the fat from the mutton, remove the '^ bouquet-gami," bay-leaf, and onions, add the turnips, continue simmering for a few minutes longer, and serva Note. — ^The neck-end and breast of lamb is also prepared and served in the same style. 648. MINCED MUTTON. This mince is generally made with the remnants of cold mutton. Cut off all fat, skin, and gristle from the meat ; mince it fine, and warm it well together with some Italian sauce, without, however, letting it boil ; after which, dress it on a dish with poached eggs and large croutons as a garnish.