Mutton Cutlets With Onion Sauce Recipe
Cut the cutlets very small; trim all round, taking off all the fat; cut
off the long part of the bone; put them into a stewpan, with all the
trimmings that have been cut off, together with one onion cut in slices;
add some parsley, a carrot or two, a pinch of salt, and six
table-spoonfuls of mutton or veal jelly, and let them stew till the
cutlets are of a brown colour all round, but do not let them burn. Take
out the cutlets, drain them in a sieve, and let them cool; then strain
the sauce till it becomes of a fine glaze, and re-warm them. Have ready
some good onion sauce; put it in the middle of the dish; place the
cutlets--eight, if they are small--round it, and serve the glaze with
them; take care it does not touch the onion sauce, but pour it round the
outside part.
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