No. 168. Mutton Cutlets Sautés, with Vegetables. Dress the cutlets as in the last, have some vegetables of all kinds (that is, carrots, turnips, artichokes, and button onions), cut up small, stew them in a little broth with a little sugar until tender, when pour them into the sauté-pan you cooked the cutlets in, reduce until the stock becomes a thin glaze, then dress the vegetables in the centre of the cutlets, sauce over, and serve.
No. 169. Mutton Cutlets, Irish Method. Cut eight or ten mutton cutlets, season well with pepper and salt, place them in a stewpan, just cover them with water, let simmer gently twenty minutes, then add forty button onions, and as many pieces of potatoes, cut with a scoop in pieces a size larger; stew until tender, dress the cutlets in a circle upon your dish, with the vegetables in the centre, skim off some of the fat from the stock in the sauté-pan, reduce a little, sauce over, and serve.
No. 170. Mutton Cutlets Broiled. Cut eight or ten cutlets, season well with pepper and salt, dip them into eggs, then into bread-crumbs, beat gently with a knife, have a little butter in a stewpan, which melt over the fire; dip each cutlet into the butter, and again into bread-crumbs, beat again lightly, place them upon a gridiron over a moderate fire; when lightly coloured upon one side turn them over; they will require about ten minutes to cook thoroughly; serve plain dressed upon your dish.
Dressed as above they may likewise be served with a maître d’hôtel sauce made thus: put half a pint of melted butter into a stewpan with a piece of glaze the size of a walnut, when boiling add two ounces of maître d’hôtel butter (see p. 33), shake the stewpan round over the fire; when quite hot pour in the dish with the cutlets, have ready some thin slices of potatoes fried as for the fillet of beef, dress in pyramid in the centre, and serve.
No. 171. Mutton Cutlets Harricoed. Cut ten cutlets from a neck of mutton, leaving them rather short, not beating them flat, and taking off some of the fat; put two ounces of butter in a stewpan, lay in the cutlets, which well season with pepper and salt; set upon a moderate fire, turning them round occasionally until of a lightish brown colour, then add a good spoonful of flour; mix well, and moisten with a quart of water, keep stirring until boiling, throw in twenty small onions, twenty small pieces of carrots, and the same of turnips (each about the size of walnuts), and a small bunch of parsley, with two bay-leaves; let simmer until the vegetables are done, skim well, take out the cutlets, which dress in crown upon a dish, place the vegetables in the centre, reduce the sauce if required, which pour over and serve. Should it be convenient, it would be as well to pass the vegetables by putting about a quarter of an ounce of powdered sugar into a stewpan; place over the fire, and when melted add two ounces of butter and the vegetables, which keep tossing over the fire until covered with a kind of glaze, when put them into the stewpan with the cutlets; it gives the harrico quite a peculiar and good flavour.
No. 172. Ragout of Mutton en Currie. Peel and slice four large onions, which put into a stewpan with two ounces of butter, place over a moderate fire, and when becoming lightly browned and pulpy lay in ten cutlets as in the last; move round occasionally until a little brown, when add a good spoonful of currie-powder and the half of one of flour; mix well, moisten with a pint of water, let simmer twenty minutes, or until the mutton is quite tender, finish with a little sugar, salt, and lemon-juice, take out the cutlets, which dress in circle upon a dish, have ready some boiled rice (p. 51) very hot, which dress in pyramid in the centre; pass the sauce through a tammie, pour over the cutlets, and serve.
No. 173. Mutton Currie. Peel and slice four large onions as in the last, fry the same, have ready two pounds of lean mutton cut into square pieces the size of walnuts, put into the stewpan with the fried onions; let remain ten minutes over the fire, stirring frequently, then add a tablespoonful of currie-powder and one of currie-paste; mix well in, let remain over a slow fire until the mutton is tender, season with a little salt and lemon-juice, pour out upon your dish, and serve with boiled rice separate.
Lamb cutlets are dressed precisely as the mutton; but when bread-crumbed and broiled they are very good served with peas or French beans, previously boiled, and placed in a stewpan with an ounce of fresh butter, a little pepper, salt, and sugar; when quite hot stir in half a gill of cream, with which you have well mixed the yolk of an egg, stir in quickly, pour out upon your dish, dress the cutlet over, and serve.
No. 174. Pork Cutlets Sautés. Cut six or eight good-sized cutlets from the neck, of the same shape as the mutton, lay them in a buttered sauté-pan, season well with pepper and salt, place over the fire; when done lay them upon a plate, pour some of the fat from the sauté-pan, add a good tablespoonful of chopped onions, pass over the fire a minute, then add a teaspoonful of flour; moisten with half a pint of broth or water, with a piece of glaze added, season a little more, add a bay-leaf and a teaspoonful of vinegar, with one of mustard, mix well, lay in the cutlets until quite hot, when dress upon a dish, sauce over, and serve. This sauce is good with any kind of cutlets, but especially pork.
No. 175. Pork Cutlets aux Cornichons. Cut six or eight cutlets from a middling-sized neck of pork, season well with pepper and salt, dip in eggs well beaten upon a plate, and then into grated crust of bread (not too brown); put two ounces of lard or butter into a sauté or frying-pan, lay in the cutlets and fry very slowly; when done place them upon a dish; keep hot, pour some of the fat from the pan, add a good teaspoonful of flour, mix well, moisten with half a pint of broth or water with a piece of glaze, add half a wineglassful of vinegar, a little salt, pepper, and six gherkins in slices, place the cutlets in the pan to warm gently in the sauce, then dress them upon a dish, sauce over, and serve.