cookbooks

Mutton Cutlets. Recipe

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.

Vote

1
2
3
4
5

Viewed 2278 times.


Other Recipes from Introductory Remarks.

Introductory Remarks.
To Clarify Suet.
Olio.
Alamode Beef, Or Sour Meat.
Kimmel Meat.
Beef And Beans.
Kugel And Commean.
Sauer Kraut.
Beef Collops.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
Brisket Stewed.
Beef Ragout.
To Salt Beef.
Spiced Beef.
Smoked Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
Collared Veal.
Curried Veal.