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1027.—MUTTON CUTLETS, BRAISED. (Fr.Côtelettes de Mouton Braisées.)

Ingredients.—7 or 8 cutlets from the best end of the neck, larding bacon, 1½ ozs. of butter, ½ a pint of stock, 1 onion, 1 carrot, 1 or 2 strips of celery, ½ a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), glaze, salt and pepper, ⅓ of a pint of tomato or demi-glace sauce (see Sauces), peas, spinach, or other vegetable garnish.

Method.—Trim and flatten the cutlets into a good shape, and insert 5 or 6 fine lardoons, or pieces of fat bacon used for larding, in the lean part of each one. Slice the vegetables, put them into a stewpan with the butter and bouquet-garni, lay the cutlets on the top, put on the lid, and cook gently for 20 minutes. Have the stock boiling, pour into the stewpan as much of it as will ¾ cover the vegetables, and add the remainder of the stock as that in the pan reduces. Cover the cutlets with a buttered paper, put on the lid, and cook gently for about 50 minutes on the stove or in the oven. When done, brush over one side with meat-glaze, and put them into a hot oven for a few minutes to crisp the bacon. Arrange them in a close circle on a border of potato, serve the prepared vegetables in the centre, and pour round the sauce.

Time.—To cook the cutlets, about 1¼ hours. Average Cost, 1s. per lb. Sufficient for 5 or 6 persons.

Various Qualities of Mutton.—Mutton is the meat most generally consumed in families, and in the estimation of medical men and connoisseurs, it takes the first place for its digestibility, its fine flavour, and its wholesomeness. The mutton of the South Down sheep is the most highly esteemed, and it is also the most expensive. The London and other markets are largely supplied by sheep, called half-breeds, which are a cross between the South Down and the Lincoln or Leicester breeds. Sheep of this description yield mutton of greater weight than that of the true South Downs, and for this reason they are preferred by the great sheep masters. The legs of this mutton range from 8 lb. to 13 lb. in weight; the shoulders, neck, or loins 10 lb. to 13 lb.; and if care be taken not to purchase it too fat, it will be found to be the most satisfactory and economical mutton that can be bought. Welsh mutton, although small in size, is of excellent flavour, and large quantities of New Zealand and Australian mutton are now supplied to the London market. The finer qualities are but little inferior to those of home production. The New Zealand mutton, commonly known as "Cantebury," takes the prior place, and is sold at an average rate of 1½d. per lb. more than the Australian.

1028.—MUTTON CUTLETS, GRILLED. (Fr.Côtelettes de Mouton Grillés.)

Ingredients.—7 or 8 cutlets cut from the best end of the neck, 7 or 8 very small tomatoes stuffed with mushrooms (see Vegetables), ¼ of a pint of demi-glace sauce (see Sauces), 1½ ozs. of butter, breadcrumbs.

Method.—Trim and flatten the cutlets into a good shape. Prepare the tomatoes as directed, and bake them until tender in a moderate oven. Warm the butter, dip in the cutlets, taking care that the sides are well coated, cover lightly with breadcrumbs, and press them firmly on with a knife. Grill them over or in front of a clear fire, turning them carefully 2 or 3 times, in order that both sides may be equally cooked and browned. Arrange neatly on a border of potato, serve the tomatoes piled in the centre, and pour the sauce round.

Time.—From 8 to 10 minutes, to cook the cutlets. Average Cost, 1s. per lb. Sufficient for 5 or 6 persons.