Saddle of Mutton, Re-dressed Second Day for Luncheon “ à la Polonaise.” (Cataldi.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

all that is left of the underside of a saddle of mutton
most of the upper part [of a saddle of mutton]
good Spanish Sauce (see Sauces for Meat)
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a little chopped shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
Egg and bread-crumb it ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Egg and bread-crumb it ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
nicely mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Optional curry variation

curry the mince ↝ Spices, curry powder [Spices and Herbs]
boiled rice is mixed ↝ Rice, cooked, NFS [Rice]

Instructions (6)

Take out when cold all that is left of the underside of a saddle of mutton and mince it very fine with most of the upper part, but leaving a solid rim of neat round the outside, and carefully taking away all bits of fat, or skin.
Make the mince very firm and add some good Spanish Sauce (see Sauces for Meat); season with salt,pepper and a little chopped shallot and place the mince on the saddle just as the meat would lie onthe bone to fill up the space evenly.
Egg and bread-crumb it.
Put a border of nicely mashed potatoes round the dish and brown all in the oven.
When served, help the mince with a large gravy spoon.

Optional curry variation

A nice variety is to curry the mince with which, if not sufficient, boiled rice is mixed.

Original Text

Saddle of Mutton, Re-dressed Second Day for Luncheon “ à la Polonaise.” (Cataldi.).
Take out when cold all that is left of the underside of a saddle of mutton and mince it very fine with most of the upper part, but leaving a solid rim of neat round the outside, and carefully taking away all bits of fat, or skin.
Make the mince very firm and add some good Spanish Sauce (see Sauces for Meat); season with salt,pepper and a little chopped shallot and place the mince on the saddle just as the meat would lie onthe bone to fill up the space evenly.
Egg and bread-crumb it.
Put a border of nicely mashed potatoes round the dish and brown all in the oven.
When served, help the mince with a large gravy spoon. (A nice variety is to curry the mince with which, if not sufficient, boiled rice is mixed.)

Notes

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