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Mutton or Lamb

From Practical cookery (1910).

Source and licence

From Practical cookery (1910), printed page 25, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-rbsc_cookbook_practical-cookery_TX725A1S31910-21054

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Cutlets ‘‘A la Maintenon’’.—Broil cutlets, drain and let cool.
  2. Spread one side only with a layer of ‘‘Maintenon” preparation (that is a ‘purée’ of onions thickened with the yolk of an egg and a little cream and cheese).
  3. Brown in oven and serve with a “ragout” of truffles cooked with Madeira.
  4. Garnish with French peas if you have any truffles.
  5. Mutton Cutlets “a la Villageoise.”’ Broil cutlets as in foregoing recipe.
  6. Spread one side with a brown ‘‘purée” of onions and finish as above.
  7. Garnish is roas tsausages cut in pieces, mushrooms, little carrots and mixed with a little “Hspagnole” sauce.
  8. Cuba Cuttets :——‘‘Sautés-ed’’ chopped spinach cooked, add little onions passed in butter, few slices of raw ham, ‘‘sautez’’ the cutlets at last moment, served in ‘‘casserole’’.
  9. Spinach on the bottom, the cutlets over, between each cutlets one slice of ham ‘“‘sauté,”’ a little gravy over and serve.
  10. Cutlets “‘a la Reforme.”’ Dredge in English style, ‘‘sautez’ in butter, form into crown shape and garnish with a ‘‘Julienne”’ of white of egg, pickles and tongue.
  11. Serve with a pepper sauce (poivrade) mixed with a little gooseberry jelly.
  12. Mutton Cutiets “a la Verdi.”’ “Sautez’’ the cutlets and take an equal quantity of foie gras.
  13. Place the latter on the meat.
  14. Pour over a spoonful of onion sauce.
  15. Thicken with yolk of egg and brown in oven.
  16. Pour over a little Madeira and serve with separate sauce.
  17. Mutton Kidneys ‘‘au Gratin.” Cut kidneys in two and ‘‘sautez’’ briskly.
  18. Take a little force-meat, mix with two or three spoonfuls of chopped mushrooms and one of good brown sauce ‘‘ Espagnole,”’ and place on a dish large enough to hold the desired number of kidneys.
  19. Place kidneys on top of force-meat and cover with a good brown sauce and a good supply of tomatoes.
  20. Brown briskly in the oven.
  21. ‘“Emincés’”’.
  22. (Warm-overs.) These consist of meat already cooked and reheated with wine, either.
  23. white or red, or “‘bouillor.” They may be made of lamb, mutton, fowl, beef, etc..
  24. etc., and they make a well relished dish for lunch.
  25. Care and attention must be brought to the preparation of such a dish.
  26. Hereunder will be found recipes for emincés of lamb, mutton and beef.