Home › Sauces › Mutton Cutlets of Forcemeat

Mutton Cutlets of Forcemeat

Use cutlets from the neck. Trim neatly and stew them very gently in sauce, broth or stock seasoned with sweet herbs and a trifle of salt. Remove the cutlets from the broth, take off the fat, strain, put back the broth into the pan and boil until of glazing consistency. Dip the cutlets in to glaze them, then set them aside to cool. Mince finely together a little cold veal, a bit of beef suet, or butter, two hard boiled eggs, parsley, onion, mushrooms, cayenne and salt and make a paste by adding a little cream. Roll the cutlets in this forcemeat, then in beaten egg, dip them in bread crumbs and fry, or, brown them in the oven on a tin; add mushrooms to the gravy and serve.