Home › The Principles of Cookery › MUTTON CUTLETS (a la Portugaise)

MUTTON CUTLETS (a la Portugaise)

Cut and trim some neat cutlets from the best end of the neck, the bone to be cut short and the top scraped clean. Season with pepper and salt, and strew over them chopped parsley and shallot. Fry them slightly, adding a couple of bay-leaves and a small bit of garlic about the size of a pea. Take the cutlets out, and wrap each one in a buttered paper, covering the paper and cutlet with forcemeat. Broil them on a gridiron over a slow even fire. Make a gravy in the frying-pan, add a dessert-spoonful of vinegar, a small tea-spoonful of anchovy sauce, with salt and pepper. Pour it round the cutlets, and serve hot. Time, five minutes to fry; eight minutes to broil. Sufficient, two pounds for four or five persons.