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Page:Mrs Beeton's Book of Household Management.djvu/676

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1029.—MUTTON CUTLETS, ITALIAN STYLE. (Fr.Côtelettes de Mouton à l'Italienne.)

Ingredients.—8 or 9 cutlets, 2 or 3 tablespoonfuls of salad-oil, 1 tablespoonful of lemon-juice, 1 teaspoonful of finely-chopped mixed herbs, 1 egg, 3 or 4 tablespoonfuls of breadcrumbs, 1 tablespoonful of finely-chopped mushrooms, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped shallots, ¼ of a teaspoonful of finely-grated lemon-rind, a pinch of mace, clarified butter, salt and pepper, ½ a pint of Italian sauce (see "Sauces").

Method.—Mix the salad-oil, lemon-juice, herbs, and a little salt and pepper together, pour the mixture over the cutlets, and let them remain for 1 hour, turning 2 or 3 times. Mix together the breadcrumbs, mushrooms, parsley, shallots, lemon-rind and mace, and season to taste with salt and pepper. Drain the cutlets, brush them over with egg, and coat carefully with the above mixture. Fry in hot butter until nicely browned on both sides, and serve with Italian sauce.

Time.—To fry, 5 or 6 minutes. Average Cost, 4s. to 4s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time.

1030.—MUTTON CUTLETS, MAINTENON STYLE. (Fr.Côtelettes de Mouton à la Maintenon.)

Ingredients.—8 or 9 thick mutton cutlets, ½ a pint of Espagnole sauce (see "Sauces"), gravy or good stock, 4 tablespoonfuls of finely-chopped fresh mushrooms, 1 or 2 tablespoonfuls of finely-chopped shallot, 1 tablespoonful of finely-chopped parsley, 1 oz. of butter, salt and pepper.

Method.—Trim the cutlets (see "Mutton Cutlets, to Prepare"), insert a sharp knife, and split the meat nearly down to the bone. Heat the butter in a sauté-pan, fry the shallot until lightly-browned, then add the mushroom and parsley. Season to taste, add a very little gravy or stock if too dry, and toss over the fire for a few minutes. Fill the openings made in the cutlets with the preparation, and press the edges firmly together. Grill over a clear fire, or, if preferred, fry in a little butter until nicely browned, and arrange them neatly on a silver or fireproof dish. Coat them lightly with sauce, sprinkle on the remainder of the mushroom preparation, and cook in a hot oven for 5 or 6 minutes. Serve the remainder of the sauce in a tureen.

Time.—To grill or fry, 6 or 7 minutes. Average Cost, 1s. per lb. Sufficient for 6 persons. Seasonable at any time.

1031.—MUTTON CUTLETS, PORTUGUESE STYLE. (Fr.Côtelettes de Mouton à la Portugaise.)

Ingredients.—8 or 9 cutlets, 4 tomatoes sliced, 2 shallots or 1 onion