Fillet of Mutton à la Charlton

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (12)
  1. Bone and trim the loin of mutton, roll it up and tie it with a string into the form of a galantine.
  2. Place it in a buttered stewpan.
  3. Sprinkle all over with finely chopped onion, bayleaf, thyme, parsley, and a little mignonette pepper.
  4. Fry quickly with the pan covered for about fifteen minutes.
  5. Pour into the pan two tablespoonsful of mushroom ketchup and about half a pint of tomato pulp.
  6. Add a little more if needed during the cooking.
  7. Let this simmer gently on the side of the stove or in the oven for about 1 1/4 hours.
  8. Take up and press till cold.
  9. Dip into flour, then in whole beaten up egg, and then in freshly made white breadcrumbs.
  10. Fry a pretty golden colour in clean boiling fat for about five minutes.
  11. Dish up and serve with tomato sauce round.
  12. Any of the remains from cooking the fillet can be put into the stock for making brown sauce.
Original Text
Fillet of Mutton à la Charlton. (Filet de Mouton à la Charlton.) Take a loin of mutton, bone and trim it and roll it up and tie it with a string into the form of a galantine and place it in a buttered stewpan; sprinkle all over with finely chopped onion, bayleaf, thyme, parsley, and a little mignonette pepper, and fry quickly with the pan covered for about fifteen minutes, then pour into the pan two tablespoonsful of mushroom ketchup and about half a pint of tomato pulp, and adding a little more if needed during the cooking; let this simmer gently on the side of the stove or in the oven for about 1¼ hours, take up and press till cold, then dip into flour and whole beaten up egg, and then in freshly made white breadcrumbs, and fry a pretty golden colour in clean boiling fat for about five minutes, dish up and serve with tomato sauce round. Any of the remains from cooking the fillet can be put into the stock for making brown sauce.
Notes
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