Mutton Cutlets with Potatoes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

a loin of mutton ↝ Pork, loin, boneless, raw [Pork Products]
sweet herbs
eschallots
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
boiling lard ↝ Lard [Fats and Oils]
potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little cullis
ketchup ↝ Ketchup [Tomato-based condiments]

Instructions (7)

Cut a loin of mutton into steaks, beat them with a chopper, and trim them neat.
Pass them in sweet herbs, eschallots, pepper, salt, and lemon juice.
When nearly done, lay them on a dish till almost cool, and then egg, breadcrumb, and fry them in boiling lard till of a light brown colour.
Place the steaks round in a dish, leaving a cavity in the center, which is to be filled up with potatoes, and the sauce under the steaks.
The potatoes to be peeled, scooped, or cut into shapes.
Then fry them of a light colour, and put them before the fire till wanted.
Add to the sauce the steaks were passed in, a little cullis and ketchup; then strain and reduce it almost to a glaize.

Original Text

Mutton Cutlets with Potatoes.

Cut a loin of mutton into steaks, beat them with a chopper, and trim them neat. Pass them in sweet herbs, eschallots, pepper, salt, and lemon juice. When nearly done, lay them on a dish till almost cool, and then egg, breadcrumb, and fry them in boiling lard till of a light brown colour. Place the steaks round in a dish, leaving a cavity in the center, which is to be filled up with potatoes, and the sauce under the steaks.

N. B. The potatoes to be peeled, scooped, or cut into shapes. Then fry them of a light colour, and put them[52] before the fire till wanted; and add to the sauce the steaks were passed in, a little cullis and ketchup; then strain and reduce it almost to a glaize.

Notes

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