Loin of Mutton. No. 3. Dressed like Roe Venison, “Filet de Chevreuil.”

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

Marinade

1/4 pt. of vinegar ↝ Vinegar [Mustard and other condiments]
1/4 pt. of water ↝ Water, tap [Tap water]
slice a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
2 bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
a little parsley ↝ Parsley, raw [Not included in a food category]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

Meat

The underside of the loin of mutton is cut out in cutlets, beaten out and larded with bacon. ↝ Pork, loin, boneless, raw [Pork Products]
larded with bacon ↝ Beef, bacon, cooked [Bacon]

Sauce

Spanish sauce is best: if that is not to be got, use Half-glaze or Tomato or even Reform Sauce (see Sauces for Meat for all these).
Half-glaze or Tomato or even Reform Sauce (see Sauces for Meat for all these).
Half-glaze or Tomato or even Reform Sauce (see Sauces for Meat for all these). ↝ Tomato chili sauce [Tomato-based condiments]
Half-glaze or Tomato or even Reform Sauce (see Sauces for Meat for all these).

Instructions (11)

Cut the underside of the loin of mutton into cutlets, beat them out, and lard with bacon.
A whole saddle cooked this way makes a handsome dish.
Mix vinegar and water.
Slice a carrot and an onion into the mixture.
Add bay-leaves, thyme, parsley, and salt.
Boil the liquor and vegetables together for 15 minutes.
Remove the pan from the fire and pour the contents into an empty basin.
When the mixture is just off the boil, add the meat to marinate (pickle).
Leave the meat to marinate for 2 days, turning each piece daily.
Remove the meat from the marinade.
Sauté the cutlets (without bread-crumbs).

Original Text

Loin of Mutton. No. 3. Dressed like Roe Venison, “Filet de Chevreuil.” (Cataldi.)
The underside of the loin of mutton is cut out in cutlets, beaten out and larded with bacon. A whole saddle so cooked makes a handsome dish.
Mix 1/4 pt. of vinegar 1/4 pt. of water, into which slice a carrot and an onion, add 2 bay-leaves, a sprig of thyme, a little parsley, and a pinch of salt.
The preparation of liquor and vegetables must be boiled well together (15 minutes), then take the pan off the fire and pour the contents into an empty basin, and when just off the boil add the meat to mariner, i.e., pickle.
Leave it so 2 days, but turn each piece every day. Then take out the meat and sautez your cutlets (no bread-crumbs). When sent to table serve with a thick sauce—Spanish sauce is best: if that is not to be got, use Half-glaze or Tomato or even Reform Sauce (see Sauces for Meat for all these).

Notes

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