Mutton Outlets A La Camerani - Cotelettes De Mouton A La Camerani

Cut some neat cutlets from the best end of a neck of mutton, free them from all unnecessary skin and fat, and bat them out with a cold wet chopping knife; season them with Marshall's Coralline Pepper and salt, place them in a well-buttered saute pan and saute them over a quick fire for five to six minutes, then take them up on a hot plate and keep warm; then add to the liquor in the pan a wineglassful of sherry, a teaspoonful of Bovril, a quarter-pint of oyster liquor and one finelychopped eschalot, boil altogether for about eight minutes; then add the pulp of three raw ripe tomatoes, one ounce of butter that is mixed with a quarter-ounce of arrowroot, the strained juice of a lemon, and a pinch of castor sugar; stir again till it reboils, and for eight cutlets add one dozen sliced raw bearded sauce oysters and four or five cooked button mushrooms, just bring to the boil and use at once. Dish up the cutlets straight down the dish on a puree of potatoes (that has been forced out on to the dish by means of a forcing bag with a large rose pipe), pour the prepared sauce all over them, and serve very hot for an entree for dinner or luncheon.

Creole Cutlets Coteiettes A La Creole

Cut the best end of a neck of mutton into neat cutlets, trim off all unnecessary skin and fat, bat them out with a cold wet chopping-knife and sprinkle them with sifted flour. Put into a stewpan the puree of four raw ripe tomatoes, the strained juice of a lemon, a pinch of coralline pepper, a teaspoonful of Bovril, a wineglassful of sherry, and then the cutlets; place the pan in a moderate oven and cook the contents for about forty minutes, occasionally basting with a little more sherry and keeping the cover on the pan. When cooked take up the cutlets, sprinkle a little warm glaze over them, and dish them on a potato-border with a puree of Spanish onions (vol. i. page 34) in the centre of the cutlets en couronne; remove the fat from the liquor, then reboil with half a pint of Veloute sauce (vol. i.), add a tablespoonful of French capers, pour round the dish and serve at once as a dinner or luncheon dish. Frills may or may not be used as liked.

Mutton Cutlets A L'ecossaise Cotelettes De Mouton A L'ecossaise

Cut a piece of the best end of neck of mutton into six or seven cutlets, trim off all unnecessary skin and fat, and bat them out with a cold wet chopping-knife; lard the lean part of the fillet with tiny lardons of fat raw bacon, season the cutlets with coralline pepper, salt, and warm butter, grill them in front of a sharp clear fire for five to-eight minutes, turning them only once during the cooking; then take up, brush the larded side of the cutlets over with warm clear glaze, dish them up on a bed of plainly-boiled rice as used for curry, arranging them straight down the dish; serve at once very hot with the sauce round the base as an entree for dinner or luncheon.