The Swedish, French, American cook book

Take nice loin chops of even thickness; remove the bone care¬ fully; put on a broiler; sprinkle with pepper and salt and broil until they are settled and nearly done (be careful not to cook too much as mutton cutlets are served rather rare). Put on a but¬ tered pan; when cold, stuff on both sides with a veal mousse; dip in egg and bread crumbs and fry in hot fat until golden brown. Arrange on hot thick slices of tomato, put a fancy paper frill in each, and serve with a brown sauce. Garnish with parsley in the centre. Potatoes and green vegetables are served with this dish for luncheon or dinner. Cutlets of Mutton ( Cotelettes de Mouton ) a la Barnegat Select nice mutton cutlets; cut in diamond pieces; soak in Madeira wine from one to three hours; put on a buttered pan, bread crumbs on the top, and broil. Arrange one cutlet resting on top of another on a platter; reverse the second row opposite to the first. Serve with a nice brown tomato sauce, hot currant jelly, potatoes, and green vegetables. Cutlets of Mutton ( Cotelettes de Mouton ) a la Financiere Cut the cutlets in round pieces half an inch thick; lard with fat bacon all over; put on a buttered pan with some sherry, pepper, and salt in oven; braise from ten to fifteen minutes (during that time baste again and again). When done, glaze with a nice brown glaze, arrange on small individual foundations of hominy that has been heated. Serve wdth financiere garnishing which is made of quenelles, pieces of sweetbreads, and cock’s combs. Serve with a brown sauce highly flavored with wine. Lamb can be prepared in the same way. Cutlets of Mutton ( Cotelettes de Mouton) a la Marquise Take cutlets of mutton about a quarter inch thick, trim and bone, leaving a bone for a frill. Have some well-cured ham, cut it in very thin slices; roll a slice of ham around each cutlet; put in the oven on a buttered pan; cook until well done — covered; baste again and again with wine and water that has been put in the pan during cooking. Spread each chop with some veal mousse; put in a casserole or dish of any kind, one chop on another; then cover with a mousse of veal, leaving the chop bone to show; sprinkle some bread crumbs on top; brown in oven about twenty-five minutes. When done, put a paper frill on each chop on top of the dish. Put the dish in a silver one. (If not at hand, put a napkin around the dish.) Place on a paper doily; garnish with parsley at the side. Serve with a white allemande sauce that has some shredded ham and is highly flavored with wine. Mutton Chops ( Cotelettes de Mouton ) a la Reforme Take loin chops; bone and leave in their shape; spread with ham that has gone through the machine and is flavored with sherry, pepper, and salt; dip in egg and then in bread crumbs and fry in hot fat golden brown on both sides. When serving, put one chop on top of another with a paper frill on each and asparagus tips in the centre, with a reforme sauce around. [A reforme garnishing can be put in place of the asparagus tips in the centre.] Serve with potatoes as a dish for luncheon or supper. Cutlets of Mutton ( Cotelettes de Mouton) a la Vicomtesse