Broiled Mutton Cutlets With String Beans

Take the best end of a neck of mutton and cut it into slices one-third of an inch thick; cut off most of the fat, trim to a nice shape and beat lightly with a cutlet bat, string a sufficient quantity of string beans, put them whole into a saucepan with plenty of boiling water, salt and boil until tender. When done drain off the water, put in a large piece of butter, a moderate quantity of finely minced parsley, the juice of half a lemon, a little pepper, and let them remain at the side of the fire until the cutlets are ready. Broil the cutlets on a gridiron over a clear brisk fire, turning them when done on one side. Pile the beans on the center of a hot dish and arrange the cutlets around them.

Broiled Mutton Cutlets With Tomato Sauce

Trim the cutlets to a nice shape and roll them in butter that has been slightly warmed, sprinkle lightly with salt and pepper on both sides, place them on a gridiron and broil over a clear fire, turning them when done on one side. When broiled arrange them in a circle on a hot dish, pour some thick tomato sauce in the center, and serve.

Mutton Cutlets, Financiere Style

Trim some cutlets and lard them with strips of bacon. Line a stewpan with the trimmings of bacon and a few slices of vegetables, put in the cutlets together with a bunch of sweet herbs, cover them with two or three slices of bacon and moisten with a small quantity of stock. Stand them over a moderate fire, put hot ashes on the lid of the stewpan and braise them slowly. Put two ounces of chopped raw ham into a saucepan with some trimmings of truffles and mushrooms, a few peppercorns and a bunch of sweet herbs. Pour in one-half pint of white wine and one-half pint of stock and reduce by boiling to half its original quantity. Stir one ounce of butter and one tablespoonful of flour in a saucepan over the fire until browned and then mix in by degrees one teacupful of stock and stir it until boiling and thickened. Strain the reduced liquor through a fine hair sieve, mix with it the thickened stock and boil up again. When cooked, drain the cutlets and arrange on a hot dish. Pour the sauce over, and serve while very hot.

Fried Mutton Cutlets, Soubise Style

Saw off the upper rib-bone from a rack of mutton, leaving the cutlet bones about three inches long. Saw off the spine bone, cut off the cutlets, trim them and with a knife remove the meat from the end of the bone by scraping it, leaving about one-half inch of bone showing. Place the cutlets in a saucepan, season with salt and pepper, put in one ounce of butter and fry to a good brown color on each side. Place the cutlets in a circle on a dish, pour some Soubise sauce in the center, and serve.

Mutton Cutlets, Indian Style

Procure the chops cut from the rack of mutton, trim off most of the fat, scrape the bones as clean as possible, and sprinkle over both sides a little salt and pepper. Mash smoothly some cold boiled potatoes, moisten them very slightly with milk, place a layer of them over both sides of the cutlet, smoothing them carefully with the flat part of the blade of a knife, completely covering the meat, and brush over with a paste-brush dipped in the beaten yolk of an egg. Put a fair-sized lump of butter into a stewpan on the fire, and when blue smoke rises put in the cutlets and fry them till delicately browned on both sides. Drain them as they are cooked on a sheet of paper, arrange them in a circle leaning against a fried bread crouton on a hot dish over which has been laid a folded napkin, put a group of fried parsley in the center, and serve.