Lamb Cutlets (Cold) “à la Chesterfield.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (10)
  1. Take a neck of lamb, cut it into good-sized cutlets, allowing a bone to each cutlet.
  2. Beat and trim them a little.
  3. Lay them in a braising pan upon a bed of sliced vegetable with a few peppercorns and cloves, and as much good stock as will cover them.
  4. Set them on the stove to simmer gently for an hour; allow them to become partly cold in their own liquor.
  5. Put the cutlets in the press between 2 dishes.
  6. When cold, trim them smooth.
  7. Make a thick brown sauce with a good bit of glaze in it.
  8. Keep stirring occasionally till it begins to set, then pour it immediately over the cutlets.
  9. Garnish with aspic jelly and also if preferred, fill up the centre with a rich Tartar sauce, in which there have been mixed some young cold boiled peas or asparagus points.
  10. This dish is to be iced.
Original Text
Lamb Cutlets (Cold) “à la Chesterfield.” (Auchentorlie. 1876.) Take a neck of lamb, cut it into good-sized cutlets, allowing a bone to each cutlet. Beat and trim them a little. Lay them in a braising pan upon a bed of sliced vegetable with a few peppercorns and cloves, and as much good stock as will cover them. Set them on the stove to simmer gently for an hour; allow them to become partly cold in their own liquor. Put the cutlets in the press between 2 dishes. When cold, trim them smooth. Make a thick brown sauce with a good bit of glaze in it. Keep stirring occasionally till it begins to set, then pour it immediately over the cutlets. Garnish with aspic jelly and also if preferred, fill up the centre with a rich Tartar sauce, in which there have been mixed some young cold boiled peas or asparagus points. This dish is to be iced. (I find it better without the Tartar sauce.—C. C.)
Notes
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