Mutton Cutlets in the Portuguese way

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

mutton chops
sliced shalot or onion
chopped parsley ↝ Parsley, raw [Not included in a food category]
two bayleaves
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
forcemeat
white paper ↝ Rice paper [Crackers, excludes saltines]
sauce Robart ↝ Sauce, NFS [Dips, gravies, other sauces]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (9)

Cut the chops.
Half fry them with sliced shalot or onion, chopped parsley, and two bayleaves.
Season with pepper and salt.
Lay a piece of white paper on a flat surface.
Place the chop on the paper.
Cover the chop with forcemeat.
Twist the paper up around the chop and forcemeat, leaving a hole for the end of the bones to go through.
Broil on a gentle fire.
Serve with sauce Robart, or a little gravy if the seasoning makes the cutlets high.

Original Text

Mutton Cutlets in the Portuguese way.

Cut the chops, and half fry them, with sliced shalot or onion, chopped parsley, and two bayleaves; seasoned with pepper and salt. Then lay a forcemeat on a piece of white paper, put the chop on it, cover with forcemeat, and twist the paper up, leaving a hole for the end of the bones to go through. Broil on a gentle fire. Serve with sauce Robart; or, as the seasoning makes the cutlets high, a little gravy.

Notes

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