724. - Another, And A Much Better Method Of Preparing Outlets A La Soubise

Cut the mutton chops a little thicker than when you wish to broil them. Pare them nicely, and put them into a stew-pan, where they may all lie flat. Put an onion or two, a few carrots, a little salt, a bundle of parsley and green onions seasoned, four or five spoonfuls of good consomme, and sweat the whole till it is entirely done. Then take out the roots, put in a little glaze, and reduce over a large fire. When entirely boiled down to a glaze, take them off the fire for a few minutes, let the cutlets settle in the glaze, take out the trimmings and vegetables, turn over the cutlets in the glaze, and take out the grease or fat, lay them on a cover to drain the fat, and serve up before they can get dry. - This method is preferable to the other. You must not in either case lard your chops with bacon. These cutlets may be served up with all sorts of puree of vegetables.

725. - For C6telettes De Mouton En Ragout

Take off all the fat from the cutlets, dredge the meat with flour, and put them into a stewpan with the fat melted, a bundle of sweet herbs, and two shalots minced; let them brown, then strain the gravy, add a glass of wine, and one of good sauce; thicken, if necessary, with a little roux, and let the whole stew until very tender.

726. - To Dress Cotelettes De Mouton A La Polonaise

Remove all the fat, put the meat into a covered stewpan, with a carrot and a turnip sliced, two onions, a bundle of sweet herbs, a little pepper and salt', and enough broth to moisten the whole; let it stew very gently until the meat is perfectly done, then take it out, strain the gravy, put it over a brisk fire, and reduce it to a glaze; then cover the cutlets with the glaze, and serve them up with tomato-sauce, or a vegetable puree of any kind.

Mutton Outlets.

727. - For Cotelettes A La Maintenon

Cut and trim cutlets from a neck or loin of mutton; chop very finely a quantity of parsley, a little thyme, and a sha-lot; put them with butter into a stewpan, and fry the chops a little; then take out the chops; allow them to cool; add to the herbs some fresh parsley chopped and a few crumbs of bread, and seasoning: spread this over the cutlets with a knife, wrap them in buttered paper, and broil them over a slow fire. Serve a sauce piquant in a boat.

Or:- Cut them handsomely from the loin or back end of the neck; half fry them, and then cover them with herbs, crumbs of bread, and seasoning; lay this on very thickly, and put them into a stewpan with a little gravy; stewuntil tender, then wrap them in writing-paper, and finish them on the gridiron.

728. -Cotelettes Aux Haricots Verts

Having dressed French beans as usual, drain the water from them, and simmer them with pepper and salt in a good piece of butter. A few minutes before serving add the beaten yolk of an egg, and shake the pan over the fire; but they must not boil. In the mean time have ready three mutton cutlets, neatly trimmed, seasoned with pepper, salt, and a few crumbs, and nicely fried; and serve them on the French beans.