Mutton Chop With Truffles

Loin chops trimmed, seasoned, broiled; served with a Madeira sauce containing plenty of sliced truffles.

Coated Cutlets Of Mutton

Trimmed loin chops, quickly sauteed with butter half done, dipped into a thick sauce containing minced ham and mushrooms, they are then breaded and slowly fried till done; served resting on a fancy crouton, or they may be coated with an onion puree and served with a Soubise sauce.

Southern Style Mutton Chop

Loin chops trimmed, seasoned, sauteed till done with butter and minced shallot; served on a fancy crouton garnished with a mold of dry boiled rice, a stuffed baked tomato and some stewed okras.

Mutton Chop With Peas Puree

Loin chops trimmed and partly sauteed, then dipped into a thick yellow parsley sauce, breaded, fried; served on a bed of peas puree and surrounded with Veloute sauce.

Baked Mutton Cutlets With Apples

Take the chops of the the neck under the shoulder, place them in a buttered pan with some sliced apples and onions, season with salt and pepper, just cover with a nice clear gravy, place another pan over as a lid, bake about 45 minutes, remove when glazy; serve the chop in centre of dish with apples at one and onions at other side, garnishing the ends of dish with fancy croutons.

Mutton Chops Fried, Italian Sauce

Best neck chops trimmed, spread with a sauce containing minced onions, little garlic, Parmesan cheese and hard boiled egg yolks rubbed through a sieve; when set, double breaded, fried and served with a brown Italian sauce.

Breaded Mutton Chop, Sauce Peri-Gueux

Best neck chops trimmed, spread with a thick truffle sauce; when set, double breaded, fried; served with Perigueux sauce.

Mutton Cutlets Fried, Reforme Garnish

Loin chops trimmed, seasoned with salt and pepper, dipped in beaten eggs, then in grated ham, again in eggs, then in a mixture of grated ham and fresh breadcrumbs, arranged in buttered baking pan, placed in a medium oven, browned and basted with butter; served with a garnish of shredded ham, slices of carrots and truffles, also rings of whites of hard boiled eggs in a sauce Supreme.

Mutton Stew With Vegetables

Scrags and lean breasts of mutton cut in neat pieces, seasoned with salt and pepper, sauteed a golden color in butter with a few small onions, flour then added to form a roux, moisten with boiling stock, then boil up and skim, season to taste with salt, pepper, nutmeg and a clove of garlic; when half done, cubes of carrot and turnip then added, also some lima beans, simmer till done; serve. (Varieties of stew as above may be made by garnishing with rice timbales and small stuffed tomatoes instead of the vegetables; also instead of the vegetables, use stewed tomatoes and an extra clove of garlic; or using a plain garnish of either green peas, flageolets, stringless beans, butter beans, haricot beans, glazed new carrots, braised stalks of celery, fried egg plant, rice and okras; small white turnips hollowed out, steamed, then filled with a macedoine, jardiniere; green peas, flageolets, etc., potato croquettes, slices of stuffed cucumber, stuffed artichoke bottoms, etc., and named accordingly). REMEMBER ALWAYS THAT IT IS THE STEWS WHICH KEEP DOWN THE KITCHEN EXPENSES, AND ARE ALWAYS IN STRONG DEMAND BY THE PATRONS, IF WELL COOKED, SEASONED, AND VERY NEATLY GARNISHED; IT THEN APPEALS TO THE EYE AND ITS SAVORI-NESS TO THE PALATE. DO NOT LET YOUR VEGETABLE OR FRY COOK JUST DISH IT OUT ON TO THE PLATTER WITH A LADLE SIMPLY BECAUSE IT IS A STEW; PLACE THE MEAT NEATLY ON A DISH, THEN GARNISH IT WITH CARE.