MUTTON CUTLETS, PLAIN

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
for the cutlets
for serving
optional sauces
Instructions (12)
  1. Choose a neck of mutton that has been killed at least four days.
  2. Save off the scrag end and as much of the rib-bones as may be necessary in order to leave the cutlet-bones not more than three inches and a half long.
  3. The spine-bones must also be removed with the saw, without damaging the fillet.
  4. Next, cut the neck of mutton thus trimmed into as many cutlets as there are bones.
  5. Detach the meat from the upper part of each bone, about three-quarters of an inch.
  6. Then dip them in water and flatten them with a cutlet-bat.
  7. Trim away the sinewy part and any superfluous fat.
  8. The cutlets must then be seasoned with pepper and salt.
  9. Pass them over with a paste-brush dipped in clarified butter.
  10. Nicely broil them, over or before a clear fire.
  11. When they are done, dish them up neatly, and serve with plain brown gravy under them.
  12. Cutlets prepared in this way may also be served with either of the following sauces—Poor-man's, Piquante, Italian, Tomata, Provençale, Poivrade, Shalot, Gravy.
Original Text
MUTTON CUTLETS, PLAIN. CHOOSE a neck of mutton that has been killed at least four days, save off the scrag end, and as much of the rib-bones as may be neces- sary in order to leave the cutlet-bones not more than three inches and a half long; the spine-bones must also be removed with the saw, without damaging the fillet. Next, cut the neck of mutton thus trimmed into as many cutlets as there are bones; detach the meat from the upper part of each bone, about three-quarters of an inch, then dip them in water and flatten them with a cutlet-bat, trim away the sinewy part, and any superfluous fat. The cutlets must then be seasoned with pepper and salt, passed over with a paste-brush dipped in clarified butter, and nicely broiled, over or before a clear fire. When they are done, dish them up neatly, and serve with plain brown gravy under them. Cutlets prepared in this way may also be served with either of the following sauces—Poor-man's, Piquante, Italian, Tomata, Provençale, Poivrade, Shalot, Gravy.
Notes
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