Mutton cutlets, with onion sauce. [127]

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
8.0 cutlets
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
For the cutlets
For serving
Instructions (9)
  1. Cut the cutlets very small; trim all round, taking off all the fat; cut off the long part of the bone.
  2. Put them into a stewpan, with all the trimmings that have been cut off, together with one onion cut in slices.
  3. Add some parsley, a carrot or two, a pinch of salt, and six table-spoonfuls of mutton or veal jelly.
  4. Let them stew till the cutlets are of a brown colour all round, but do not let them burn.
  5. Take out the cutlets, drain them in a sieve, and let them cool.
  6. Strain the sauce till it becomes of a fine glaze, and re-warm them.
  7. Have ready some good onion sauce; put it in the middle of the dish.
  8. Place the cutlets—eight, if they are small—round it, and serve the glaze with them.
  9. Take care it does not touch the onion sauce, but pour it round the outside part.
Original Text
Mutton cutlets, with onion sauce. Cut the cutlets very small; trim all round, taking off all the fat; cut off the long part of the bone; put them into a stewpan, with all the trimmings that have been cut off, together with one onion cut in slices; add some parsley, a carrot or two, a pinch of salt, and six table-spoonfuls of mutton or veal jelly, and let them stew till the cutlets are of a brown colour all round, but do not let them burn. Take out the cutlets, drain them in a sieve, and let them cool; then strain the sauce till it becomes of a fine glaze, and re-warm them. Have ready some good onion sauce; put it in the middle of the dish; place the cutlets—eight, if they are small—round it, and serve the glaze with them; take care it does not touch the onion sauce, but pour it round the outside part. [127]
Notes
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