Cutlets. No. 11. “York Club Rachel Cutlets.”

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 (14)
onion purée
cutlets
to serve
Instructions (14)
Onion Purée
  1. Boil some onions and chop them fine.
  2. Drain the onions and fry them in butter and a little sugar till quite done.
  3. Mix a little flour and good stock, and add to this the onion purée.
  4. Reduce the mixture and take it off the fire.
  5. Add 3 yolks of egg as a liaison. The eggs must not be added till it is off the fire.
Cutlets
  1. Trim 4 or 5 of mutton cutlets, and scrape away all but the centre piece of meat. The meat left on the bone should be the size of a capital P.
  2. Season and fry them quickly on one side only, in fresh butter.
  3. Put pepper and salt on the fried side of the cutlets.
  4. Pour the onion purée over them.
  5. Crumb them over well with fried crumbs and grated cheese.
  6. Smooth the crumbs and cheese with a palette knife.
  7. Add a few drops of cream before putting them into the oven for 10 minutes to heat through.
  8. Dish up with a good brown sauce.
  9. Prepare all ingredients, etc., before cooking the cutlets.
Original Text
Cutlets. No. 11. “York Club Rachel Cutlets.” (Mary Pennyiman.) First get ready an onion purée as follows:—Boil some onions and chop them fine, then drain them and fry them in butter and a little sugar till quite done. Next mix a little flour and good stock, and add to this the onion purée; reduce it and take it off the fire, and add to it as a liaison 3 yolks of egg. The eggs must not be added till it is off the fire. Trim 4 or 5 of mutton cutlets, and scrape away all but the centre piece of meat. The meat left on the bone should be the size of a capital P. Season and fry them quickly on one side only, in fresh butter. Now put pepper and salt on the fried side of the cutlets and pour the onion purée over them. Crumb them over well with fried crumbs and grated cheese; smooth it with a palette knife, and add a few drops of cream before putting them into the oven for 10 minutes to heat through. Dish up with a good brown sauce. Prepare all ingredients, etc., before cooking the cutlets.
Notes
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