Mutton Cutlets à la Zingara

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 (9)
for the cutlets
for the border and garnish
for serving
Instructions (7)
  1. Prepare and season some neat cutlets as above, and lard the fillet with small lardons of fat bacon.
  2. Steep them in salad oil or clarified butter.
  3. Put them to grill or broil on the unlardede side for three or four minutes.
  4. Remove from the fire and place the grill on a baking-tin in a quick oven for about five minutes.
  5. Take them up on a plate and mask over with tomato sauce, and sprinkle over the sauce a few shreds of truffles.
  6. Dish on a border of potato with a purée of spinach in the centre, sprinkled over with little dice of fat and lean bacon fried till crisp and strained from the fat.
  7. Serve with tomato sauce round.
Original Text
Mutton Cutlets à la Zingara. (Côtelettes de Mouton à la Zingara.) Prepare and season some neat cutlets as above, and lard the fillet with small lardons of fat bacon, then steep them in salad oil or clarified butter, and put them to grill or broil on the unlardede side for three or four minutes; remove from the fire and place the grill on a baking-tin in a quick oven for about five minutes; take them up on a plate and mask over with tomato sauce, and sprinkle over the sauce a few shreds of truffles. Dish on a border of potato with a purée of spinach in the centre, sprinkled over with little dice of fat and lean bacon fried till crisp and strained from the fat. Serve with tomato sauce round.
Notes
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