Remarks: You can also fry the cutlets in a pan; then you need an additional ⅛ lb. of butter.
No. 16—MUTTON CHOPS WITH POTATOES.
Quantity for 6 Persons.
- 3½ lbs. mutton chops
- Salt, pepper
- 1 pt. cream or milk
- ⅛ grated onion
- 2 tbsps. of Parmesan or Swiss cheese
- ⅛ lb. of butter
- 2 lbs. boiled, chopped potatoes.
- 3 yolks of eggs
Preparation: There should be 12 pieces of chops; salt and pepper them and fry them brown on both sides in butter. The boiled potatoes are pressed through a potato masher and mixed well with the remainder of the butter, which is creamed with the yolks of 3 eggs, salt, grated onion, cheese, cream and the rest of the butter which is left in the pan. Half of this mixture is placed into a casserole, the fried cutlets are placed on top and the remainder of the mixture put on to cover them. Then strew bread crumbs over the whole and small pieces of butter and bake in a medium hot oven for ½ to ¾ hour. Serve in the casserole.
No. 17—STEWED MUTTON CUTLETS.
Quantity for 6 Persons.
- 4 lbs. of mutton cutlets
- Salt, pepper
- Some bacon for larding
- ½ pt. of champignons
- 4 truffles
- 1 tbsp. of flour
- Some bouillon or water mixed with ½ tsp. meat extract
- 2 tbsps. of butter
- 1 small wineglassful of Madeira or red wine
Preparation: The cutlets must be 2 inches thick. They are pounded and larded with bacon strips after the skin and fat have been removed from them, then peppered and salted and dipped in flour. Now they are quickly fried in butter and placed on a hot platter.
For the gravy, brown the flour in the butter, add bouillon, wine, salt, and the cutlets. Cover and stew until done. ¼ hour before they are done, skim the fat off and add the sliced champignons and chopped truffles. Serve the cutlets and gravy on the same hot platter. It is best to warm the plates with such a dish.