Mutton Cutlets, Jardiniere

Peel three or four young turnips and carrots, and cut them into small balls with a vegetable cutter; boil these as well as a few button mushrooms, French beans and green peas separately in stock. Put one ounce of butter into a stewpan with one good tablespoonful of flour, and stir it over the fire until browned, then pour in gradually one pint of stock and continue stirring until boiling. Drain the vegetables when three parts cooked, put them into the thickened stock, and simmer gently until quite tender. Boil a firm white head of cauliflower in clear water, with a small lump of salt in it, trim the cutlets neatly, beat them slightly with a cutlet bat, and season with salt and pepper. Put two ounces of butter into a fryingpan on the fire, and when hot lay on the cutlets and fry them until nicely browned, turning when done on one side. When cooked, drain the cutlets and place them in a circle on a hot dish, place the cauliflower in the center, garnish around with the vegetables, and serve.

Mutton Cutlets, Maitre D'Hotel

Prepare the cutlets from a rack of mutton by trimming them neatly, cutting the bones off fairly short and removing most of the fat; then beat them with a cutlet bat, season on both sides with salt and pepper, and keep them in a cool place for an hour or two. Work together with the blade of a knife, one-half tablespoonful of finely chopped parsley, one and one-half ounces of butter and a squeeze of lemon juice. Melt a lump of butter in a fryingpan, put in the cutlets and fry them until well browned on both sides. When cooked, place the cutlets on a hot dish, put small pieces of the parsley butter over each, garnish with fried parsley, and serve very hot.

Mutton Cutlets, Marshal Style

Chop three ounces of raw veal fine and pound it in a mortar together with one dessertspoonful of chopped parsley; add to it half a teaspoonful of pepper and salt and one saltspoonful of nutmeg, mix, and then stir in one tablespoonful of cream. Select eight mutton cutlets, trim them neatly leaving on a portion of the fat; beat two eggs, dip them in, and roll them in a mixture of three tablespoonfuls of breadcrumbs and rather more than one-half saltspoonful each of salt and pepper. Put some clarified fat in a fryingpan, and when quite hot fry the cutlets in it for eight minutes, turning them once. When fried remove them from the pan, divide the veal mixture in the mortar into eight equal quantities, and spread one on each cutlet; sprinkle some mushrooms chopped fine over the veal mixture, and bake in a fairly hot oven for ten minutes. Serve on a hot dish garnished with fried parsley.

Mutton Cutlets, Rachel Style

Chop three or four slices of fat bacon, fry them for two or three minutes, then put into the pan one-half pound of chopped calf's liver and fry until the liver is cooked. Season to taste, pound all to a smooth paste in a mortar, then pass it through a fine wire sieve. Trim neatly some mutton cutlets that have been cut off the rack, and fry them. When cooked drain the cutlets as free from fat as possible, place them between two plates with a weight on the top, and leave them until cold. When ready trim the cutlets again, and spread a layer of the pounded mixture on one side of each of them. Wrap them in a piece of caul, and put them in the oven until hot. Brush them over with a paste brush dipped in melted glaze, arrange in a circle on a hot dish with a border of mashed potatoes round them, and serve very-hot, with a sauceboat of half glaze.

Mutton Cutlets, Venetian Style

Select the cutlets from a rack of mutton, trim them neatly, scraping clean about one inch of the top of each bone, and braise them. When cooked place them between two plates till cold; prepare a sufficient quantity of quenelle forcemeat to spread over one side of each cutlet, and mix with it a small quantity of chopped truffles and tongue. Trim the cutlets again, lay in a stewpan, and spread the forcemeat over them. Pour about one and one-half breakfast cupfuls of brown sauce around, cover them with a sheet of buttered paper, and cook slowly over a slow fire for fifteen minutes. Cut some cooked tongue and gherkins into strips, arrange the cutlets in a circle around the dish, put the strips of tongue and gherkin in the center, pour the sauce around, and serve.