Cutlets of Cold Mutton

Trim into well-shaped cutlets, which should not be very thin, the remains of a roast loin or neck of mutton, or of a quite under-dressed stewed or boiled joint; dip them into egg and well-seasoned breadcrumbs, and broil or fry them over a quick fire that they may be browned and heated through without being too much done. This is a very good mode of serving a half-roasted loin or neck. When the cutlets are broiled they should be dipped into, or sprinkled thickly with butter just dissolved, or they will be exceedingly dry; a few additional crumbs should be made to adhere to them after they are moistened with this.

Mutton Cutlets Stewed In Their Own Gravy. (Good.)

Trim the fat entirely from some cutlets taken from the loin; just dip them into cold water, dredge them moderately with pepper, and plentifully on both sides with flour; rinse a thick iron saucepan with spring-water, and leave a couple of tablespoonsful in it; arrange the cutlets in one flat layer, if it can be done conveniently, and place them over a very gentle fire; throw in a little salt when they begin to stew, and let them simmer as softly as possible, but without ceasing, from an hour and a quarter to an hour and a half. If dressed with great care, which they require, they will be equally tender, easy of digestion, and nutritious; and being at the same time free from everything which can disa-gree with the most delicate stomach, the receipt will be found a valuable one for invalids. The mutton should be of good quality, but the excellence of the dish mainly depends on its being most gently stewed; for if allowed to boil quickly all the gravy will be dried up, and the meat will be unfit for table.

The cutlets must be turned when they are half done: a couple of spoonsful of water or gravy may be added to them should they not yield sufficient moisture, but this is rarely needful.

1 1/4 to 1 3/4 hour.

How To Broil Mutton Cutlets. (Entree.)

These may be taken from the loin, or the best end of the neck, but the former are generally preferred. Trim off a portion of the fat, or the whole of it, unless it be liked; pepper the cutlets, heat the gridiron, rub it with a bit of the mutton suet, broil them over a brisk fire, and turn them often until they are done; this, for the generality of eaters, will be in about eight minutes if they are not more than half an inch thick, which they should not be. French cooks season them with pepper and salt, and give them a light coating of dissolved butter or of oil, before they are laid to the fire, and we have found the cutlets so managed extremely good.

Lightly broiled, 7 to 8 minutes. Well done, 10 minutes.


A cold Maitre d'Hotel sauce may be laid under the cutlets when they are dished; or they may be served quite dry, or with brown gravy; or when none is at hand, with good melted butter seasoned with mushroom catsup, cayenne, and Chili vinegar, or lemon-Juice.

Lamb Or Mutton Cutlets, With Soubise Sauce. (Entree.)

The best end of two necks of either will be required for a handsome dish. Cut them thin with one bone to each; trim off the fat and all the skin, scrape the bones very clean that they may look white, and season the cutlets with salt and white pepper; brush them with egg, dip them into very fine bread-crumbs, then into clarified butter, and again into the bread-crumbs, which should be flattened evenly upon them, and broil them over a very clear and brisk fire, or fry them in a little good butter of a fine clear brown; press them in two sheets of white blotting-paper to extract the grease, and dish them on end. with the points meeting at the top; or place them one over the other in a chain, and pour into the centre a soubise, or a puree of cucumbers. Brown cucumber sauce, or a rich gravy, may be substituted for either of these in serving a quite simple dinner. Cutlets of the loin may be dressed in the same way, after being dipped into crumbs of bread mixed with a full seasoning of minced herbs, and a small quantity of eschalot, when its flavour is liked.

The small flat bone at the end of the cutlets should be taken off, to give them a very good appearance.

Lamb Cutlets In Their Own Gravy

Follow exactly the receipt for mutton cutlets dressed in the same way, but allow for those of lamb fifteen or twenty minutes less of time, and an additional spoonful of liquid.

Cutlets of Cold Lamb

See the receipt for Cutlets of Cold Mutton, page 183.