Trim the cutlets ; lard them cross-Avise and cook them.
When they are done, scrape the ends of the bones Avhite
and place them on a dish. Serve with them Soubise sauce,
of which the ingredients are onions, cream, consomme, thick
Bechamel, salt, and pepper✪ Ox-tail, Crumbed and Grilledcorns.
41. Lamb Cutlets en Salpicou.
Fry the cutlets lightly, or stew them ; take some salpicon
(see p. 254) of chicken or of game ; cover the cutlets with
this, and serve with Spanish sauce (p. 347).
42. Resurrection Cutlets.
Take some fine, tender cabbage-leaves, throw boiling water
over them, and allow them to cool. Chop up some
cold meat of any or all kinds you may have left over;
season with pepper, salt, and mixed herbs and onions :
moisten with a little meat-jelly or thick brown gravy, add a
little lump of butter, and then cut the stalks of the cabbage-
leaves ; put into each leaf a tablespoonful of mincemeat ; fold
300 THE THOBOUGH GOOD COOK.
into a flat, round sha2)e, place in a stew-pan with a little
butter, and cover up the saucepan with a napkin. Let the
contents stew until done. If you cannot get cabbage-leaves,
A'eo-etable-maiTow leaves will serve as well.
43. Lamb Chops, Maisou d'Or.
Pare neatly six lamb chops, make an incision in each one,
and insert therein a slice of truffle. Season Avith a pinch ot"
salt and half a pinch of pepper. Dip the chops in beaten
egg, then in fresh bread-crumbs. Fry them in a stew-pan
Avith two ounces of clarified butter for four minutes on each
side, and serve Avith six lieart-shaped jjieces of fried bread,
each one covered Avith some pate de foie gras and a gill of
hot Madeira Avine sauce. Arrange a curled paper on the end
of each choji.
44. Mutton Chops.
These must never be batted or beaten : season with pep])ei-
and salt : broil over a clear fire: turn them frequently, so that
they may retain their own graAy, and serve each chop on ii
saparate hot plate. The addition of a little cho2>ped shallot
and a l)it of fresli butter, placed under each chop, is no bad
thing by way of relish. (See also p. 55.)
45. Mutton Chops, Bretonne.
Pare six nice mu,tt3n chops, season with a teaspoonful
of salt and a teaspoonful of pepper, and pour a few drops of
oil over each. Broil four minutes on each side. Arranse
them on a dish, and serA'C Avith half a pint of puree of Avhito
EXTEEMETS. 301
beans mingled with two tablespoonfuls of good hot meat
glaze.
46. Mutton Chops, Bread-crumbed.
Trim the chops ; season with pepper and salt ; pat closely
some bread-crumbs on each, and then, having dipped them
separately in some clarified butter, bread-crumb them again ;
broil the chops on both sides over a clear lire ; dish them
up, and serve with plain gravy under them. They may be
served also with thick purees of peas, asparagus, turnips,
chestnuts — in fact, all kinds of dressed vegetables, and Avith
tomato (p. 349), Italian (p. 33G), or Robert (p. 343) sauce.
47. Chops Soyer, with Potatoes.
Take five pounds of saddle of mutton, cut and saw it
into six pieces, crosswise. Flatten, pare, and trim. Season
Avith one tablespoonful of salt, and a teaspoonful of pepper.
Broil the chops for six minutes on each side, place them
on a hot dish, and serve Avith a garnishing of one pint
of fried potatoes round the dish.
48. Fork Chops, Broiled.
Page 167 · 1 recipe record on this page
Presented as published in 1895. 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
Trim the cutlets ; lard them cross-wise and cook them. When they are done, scrape the ends of the bones Avhite and place them on a dish. Serve with them Soubise sauce, of which the ingredients are onions, cream, consommé, thick Béchamel, salt, and peppercorns.
41. Lamb Cutlets en Salpicou.
Fry the cutlets lightly, or stew them ; take some salpicon (see p. 254) of chicken or of game ; cover the cutlets with this, and serve with Spanish sauce (p. 347).
42. Resurrection Cutlets.
Take some fine, tender cabbage-leaves, throw boiling water over them, and allow them to cool. Chop up some cold meat of any or all kinds you may have left over; season with pepper, salt, and mixed herbs and onions : moisten with a little meat-jelly or thick brown gravy, add a little lump of butter, and then cut the stalks of the cabbage-leaves ; put into each leaf a tablespoonful of mincemeat ; fold into a flat, round shape, place in a stew-pan with a little butter, and cover up the saucepan with a napkin. Let the contents stew until done. If you cannot get cabbage-leaves, vegetable-marrow leaves will serve as well.
43. Lamb Chops, Maisou d'Or.
Pare neatly six lamb chops, make an incision in each one, and insert therein a slice of truffle. Season with a pinch of salt and half a pinch of pepper. Dip the chops in beaten egg, then in fresh bread-crumbs. Fry them in a stew-pan Avith two ounces of clarified butter for four minutes on each side, and serve Avith six lieart-shaped pieces of fried bread, each one covered Avith some pate de foie gras and a gill of hot Madeira wine sauce. Arrange a curled paper on the end of each chop.
44. Mutton Chops.
These must never be batted or beaten : season with pepper and salt : broil over a clear fire: turn them frequently, so that they may retain their own gravy, and serve each chop on a separate hot plate. The addition of a little chopped shallot and a l)it of fresli butter, placed under each chop, is no bad thing by way of relish. (See also p. 55.)
45. Mutton Chops, Bretonne.
Pare six nice mutton chops, season with a teaspoonful of salt and a teaspoonful of pepper, and pour a few drops of oil over each. Broil four minutes on each side. Arranse them on a dish, and serve with half a pint of puree of Avhito
EXTEEMETS. 301
beans mingled with two tablespoonfuls of good hot meat glaze.
46. Mutton Chops, Bread-crumbed.
Trim the chops ; season with pepper and salt ; pat closely some bread-crumbs on each, and then, having dipped them separately in some clarified butter, bread-crumb them again ; broil the chops on both sides over a clear lire ; dish them up, and serve with plain gravy under them. They may be served also with thick purees of peas, asparagus, turnips, chestnuts — in fact, all kinds of dressed vegetables, and Avith tomato (p. 349), Italian (p. 33G), or Robert (p. 343) sauce.
47. Chops Soyer, with Potatoes.
Take five pounds of saddle of mutton, cut and saw it into six pieces, crosswise. Flatten, pare, and trim. Season Avith one tablespoonful of salt, and a teaspoonful of pepper. Broil the chops for six minutes on each side, place them on a hot dish, and serve Avith a garnishing of one pint of fried potatoes round the dish.
48. Fork Chops, Broiled.
Records on this page
Ox-tail, Crumbed and Grilled