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MUTTON CUTLETS

(Introductory Remarks.) - (The Jewish Manual)







Have a neck of mutton, cut the bones short, and remove the chine
bone completely; cut chops off so thin that every other one shall be
without bone, trim them carefully, that all the chops shall bear the
same appearance, then flatten them well; cover them with a cutlet
preparation, and fry of a delicate brown; a fine _purée_ of any
vegetable that may be approved, or any sauce that may be selected,
should be served with them; they may be arranged in various ways in
the dish, either round the dish or in a circle in the centre, so that
the small part of the cutlets shall almost meet; if the latter, the
_purée_ should garnish round them instead of being in the centre of
the dish.

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No. 89. Costolette di Montone alla Nizzarda (Mutton Cutlets)

Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers.
Trim as many cutlets as you require, and marinate them in vinegar,
herbs, and spice for two hours. Before cooking wipe them well and
then saute them in clarified butter, and when they are well
coloured on both sides and resist the pressure of the finger, drain
off the butter and pour four tablespoonsful of Espagnole sauce (No.
1) with a teaspoonful of vinegar and six bruised pepper corns over
them. Arrange them on a dish, putting between each cutlet a
crouton of fried bread, and garnish with olives stuffed with
chopped mushrooms and with slices of fried cucumber.

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Mutton Cutlets And Filet Of Veal

(Braciuole di castrato e filetto di vitella)



Put in saucepan a slice of ham, some butter, a little bunch composed of

carrot, celery and stems of parsley and over this some whole cutlets of

mutton seasoned with salt and pepper. Make them brown on both sides, add

another piece of butter, if necessary, and add to the cutlets some

chicken giblets, sweetbreads and fresh or dry mushrooms (the latter

softened in water), all cut in pieces. When all this begins to brown,

pour some soup stock and let it simmer on a low fire. Sprinkle a little

flour and finally pour a wineglass (or half a tumbler) of white wine

leaving it boil a little more. When ready to serve remove the ham and

the greens, rub the gravy through a sieve and remove the superfluous

fat.

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Costolette Di Montone Alla Nizzarda Mutton Cutlets

Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers.



Trim as many cutlets as you require, and marinate them in vinegar,

herbs, and spice for two hours. Before cooking wipe them well and then

saute them in clarified butter, and when they are well coloured on both

sides and resist the pressure of the finger, drain off the butter and

pour four tablespoonsful of Espagnole sauce (No. 1) with a teaspoonful

of vinegar and six bruised pepper corns over them. Arrange them on a

dish, putting between each cutlet a crouton of fried bread, and garnish

with olives stuffed with chopped mushrooms and with slices of fried

cucumber.

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Mutton Cutlets

Cut a neck of mutton into cutlets; beat it till very tender; wash it

with thick melted butter, and strew over the side which is buttered some

sweet-herbs, chopped small, with grated bread, a little salt, and

nutmeg. Lay it on a gridiron over a charcoal fire, and, turning it, do

the same to that side as the other. Make sauce of gravy, anchovies,

shalots, thick butter, a little nutmeg, and lemon.

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Mutton Cutlets With Onion Sauce

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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Mutton Cutlets

Taken from the neck, mutton cutlets are expensive, but those from the

loin will be found not only convenient, but to answer well at a smaller

cost.



First remove the under-cut or fillet from about two pounds of the best

end of a loin of mutton, cut off the flap, which will be useful for

stewing, and it is especially good eaten cold, and then remove the meat

from the bones in one piece, which divide with the fillet into cutlets

about half-an-inch thick. Egg them over and dip them in well-seasoned

bread-crumbs, fry them until a nice brown, and serve with gravy made

from the bones and an onion.



This way of cooking the loin is much more economical than in chops,

because with them the bones and flap are wasted, whereas in cutlets all

is used up.



To stew the flap, put it in a stewpan, the fat downwards, sprinkle

pepper and salt, and slice an onion or two over, and set it to fry

gently in its own fat for an hour. Take up the meat, and put half-a-pint

of cold water to the fat, which, when it has risen in a solid cake, take

off, mix a little flour with the gravy which will be found beneath the

fat, add pepper, salt, and some cooked potatoes cut in slices. Cut the

meat into neat squares; let it simmer gently in the gravy with the

potatoes for an hour.









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