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Broiled Mutton Cutlets

Season some cutlets, first dip them into melted butter, then roll them in breadcrumbs. Broil them over the fire for about eight minutes, and place them on a dish around a heap of potato balls piled up in the center. Broiled Mutton Cutlets with Carrots, Maitre d'Hotel. Select some rather thick cutlets from a rack of mutton, trim to a nice shape, removing nearly all the fat. Peel some new carrots and cut them into halves, unless they are very small; boil them in salted water until tender, drain and put them into a stewpan with some finely-minced parsley and a large piece of butter; sprinkle lightly with pepper, and a small quantity of powdered sugar, and squeeze in the juice of half a lemon; toss them over the fire until nicely glazed, then move to one side and keep them warm. Broil the cutlets over a clear fire, turning them when done on one side. When the cutlets are finished dredge them over with salt, arrange them in a circle on a hot dish, each cutlet overlapping the other, place the carrots in the center, and serve. Broiled Mutton Cutlets with Macedoine of Vegetables. Take twelve cutlets of equal size, trim off some of the fat, sprinkle them slightly with salt and pepper and dip them into warm butter. Broil them over a moderate fire, turning frequently, and when they are done put some paper frills on the bones; prepare a macedoine of vegetables of different kinds and shades, thicken with bechamel sauce and reduce with a little glaze, pile it in the center of a large dish and arrange the cutlets around. Serve with a boatful of half-glaze separately.

Broiled Mutton Cutlets with Mushroom Sauce Select the cutlets from the best end of a neck of mutton, the rack, saw the bones off short, trim them in a nice shape, remove the gristle and fat, and beat them flat with a cutlet bat. Take some finely chopped parsley, thyme and marjoram, add some grated breadcrumbs, mix with the beaten yolk of an egg and season with salt and pepper and a little grated nutmeg. Cover the cutlets with the mixture and wrap each one separately in a sheet of buttered paper, trim off the stalks from one-half pint of mushrooms, wash and drain them, place in a dish with one-half pint of nicely flavored gravy and boil until tender; put one ounce of butter and one tablespoonful of flour into a saucepan, stir it over the fire until brown, then strain in the gravy from the mushrooms, stirring till it boils. Broil the cutlets on a gridiron over a clear fire, turning when done on one side. When done remove the paper and arrange the cutlets in a circle on a hot dish, put the mushrooms in the center, pour the sauce around them, and serve.

Broiled Mutton Cutlets with String Beans Take the best end of a neck of mutton and cut it into slices one-third of an inch thick; cut off most of the fat, trim to a nice shape and beat lightly with a cutlet bat, string a sufficient quantity of string beans, put them whole into a saucepan with plenty of boiling water, salt and boil until tender. When done drain off the water, put in a large piece of butter, a moderate quantity of finely minced parsley, the juice of half a lemon, a little pepper, and let them remain at the side of the fire until the cutlets are ready. Broil the cutlets on a gridiron over a clear brisk fire, turning them when done on one side. Pile the beans on the center of a hot dish and arrange the cutlets around them.

Broiled Mutton Cutlets with Tomato Sauce Trim the cutlets to a nice shape and roll them in butter that has been slightly warmed, sprinkle lightly with salt and pepper on both sides, place them on a gridiron and broil over a clear fire, turning them when done on one side. When broiled arrange them in a circle on a hot dish, pour some thick tomato sauce in the center, and serve.

Mutton Cutlets, Financiere Style Trim some cutlets and lard them with strips of bacon. Line a stewpan with the trimmings of bacon and a few slices of vegetables, put in the cutlets together with a bunch of sweet herbs, cover them with two or three slices of bacon and moisten with a small quantity of stock. Stand them over a moderate fire, put hot ashes on the lid of the stewpan and braise them slowly. Put two ounces of chopped raw ham into a saucepan with some trimmings of truffles and mushrooms, a few peppercorns and a bunch of sweet herbs. Pour in one-half pint of white wine and one-half pint of stock and reduce by boiling to half its original quantity. Stir one ounce of butter and one tablespoonful of flour in a saucepan over the fire until browned and then mix in by degrees one teacupful of stock and stir it until boiling and thickened. Strain the reduced liquor through a fine hair sieve, mix with it the thickened stock and boil up again. When cooked, drain the cutlets and arrange on a hot dish. Pour the sauce over, and serve while very hot.

Fried Mutton Cutlets, Soubise Style Saw off the upper rib-bone from a rack of mutton, leaving the cutlet bones about three inches long. Saw off the spine bone, cut off the cutlets, trim them and with a knife remove the meat from the end of the bone by scraping it, leaving about one-half inch of bone showing. Place the cutlets in a saucepan, season with salt and pepper, put in one ounce of butter and fry to a good brown color on each side. Place the cutlets in a circle on a dish, pour some Soubise sauce in the center, and serve.

Mutton Cutlets, Indian Style Procure the chops cut from the rack of mutton, trim off most of the fat, scrape the bones as clean as possible, and sprinkle over both sides a little salt and pepper. Mash smoothly some cold boiled potatoes, moisten them very slightly with milk, place a layer of them over both sides of the cutlet, smoothing them carefully with the flat part of the blade of a knife, completely covering the meat, and brush over with a paste-brush dipped in the beaten yolk of an egg. Put a fair-sized lump of butter into a stewpan on the fire, and when blue smoke rises put in the cutlets and fry them till delicately browned on both sides. Drain them as they are cooked on a sheet of paper, arrange them in a circle leaning against a fried bread crouton on a hot dish over which has been laid a folded napkin, put a group of friend parsley in the center, and serve.

Mutton Cutlets, Jardiniere Peel three or four young turnips and carrots, and cut them into small balls with a vegetable cutter; boil these as well as a few button mushrooms, French beans and green peas separately in stock. Put one ounce of butter into a stewpan with one good tablespoonful of flour, and stir it over the fire until browned, then pour in gradually one pint of stock and continue stirring until boiling. Drain the vegetables when three parts cooked, put them into the thickened stock, and simmer gently until quite tender. Boil a firm white head of cauliflower in clear water, with a small lump of salt in it, trim the cutlets neatly, beat them slightly with a cutlet bat, and season with salt and pepper. Put two ounces of butter into a fryingpan on the fire, and when hot lay on the cutlets and fry them until nicely browned, turning when done on one side. When cooked, drain the cutlets and place them in a circle on a hot dish, place the cauliflower in the center, garnish around with the vegetables, and serve.

Mutton Cutlets, Maitre d'Hotel Prepare the cutlets from a rack of mutton by trimming them neatly, cutting the bones off fairly short and removing most of the fat; then beat them with a cutlet bat, season on both sides with salt and pepper, and keep them in a cool place for an hour or two. Work together with the blade of a knife, one-half tablespoonful of finely chopped parsley, one and one-half ounces of butter and a squeeze of lemon juice. Melt a lump of butter in a fryingpan, put in the cutlets and fry them until well browned on both sides. When cooked, place the cutlets on a hot dish, put small pieces of the parsley butter over each, garnish with fried parsley, and serve very hot.

Mutton Cutlets, Marshal Style Chop three ounces of raw veal fine and pound it in a mortar together with one dessertspoonful of chopped parsley; add to it half a teaspoonful of pepper and salt and one saltspoonful of nutmeg, mix, and then stir in one tablespoonful of cream. Select eight mutton cutlets, trim them neatly leaving on a portion of the fat; beat two eggs, dip them in, and roll them in a mixture of three tablespoonfuls of bread-crumbs and rather more than one-half saltspoonful each of salt and pepper. Put some clarified fat in a fryingpan, and when quite hot fry the cutlets in it for eight minutes, turning them once. When fried remove them from the pan, divide the veal mixture in the mortar into eight equal quantities, and spread one on each cutlet; sprinkle some mushrooms chopped fine over the veal mixture, and bake in a fairly hot oven for ten minutes. Serve on a hot dish garnished with fried parsley.

Mutton Cutlets, Rachel Style Chop three or four slices of fat bacon, fry them for two or three minutes, then put into the pan one-half pound of chopped calf's liver and fry until the liver is cooked. Season to taste, pound all to a smooth paste in a mortar, then pass it through a fine wire sieve. Trim neatly some mutton cutlets that have been cut off the rack, and fry them. When cooked drain the cutlets as free from fat as possible, place them between two plates with a weight on the top, and leave them until cold. When ready trim the cutlets again, and spread a layer of the pounded mixture on one side of each of them. Wrap them in a piece of caul, and put them in the oven until hot. Brush them over with a paste brush dipped in melted glaze, arrange in a circle on a hot dish with a border of mashed potatoes round them, and serve very hot, with a sauceboat of half glaze.

Mutton Cutlets, Venetian Style Select the cutlets from a rack of mutton, trim them neatly, scraping clean about one inch of the top of each bone, and braise them. When cooked place them between two plates till cold; prepare a sufficient quantity of quenelle forcemeat to spread over one side of each cutlet, and mix with it a small quantity of chopped truffles and tongue. Trim the cutlets again, lay in a stewpan, and spread the forcemeat over them. Pour about one and one-half breakfast cupfuls of brown sauce around, cover them with a sheet of buttered paper, and cook slowly over a slow fire for fifteen minutes. Cut some cooked tongue and gherkins into strips, arrange the cutlets in a circle around the dish, put the strips of tongue and gherkin in the center, pour the sauce around, and serve.