Braised Mutton Cutlets

Take about three pounds of cutlets, trim and put them into a pan to braise. When done, remove, place them on a board with a weight on top to keep them in shape while they are getting cold. Trim them again, mask on one side with six ounces of quenelle forcemeat, and then dip them into a mixture of finely-minced tongues and truffles. Place them in a saucepan with three gills of brown sauce, cover with buttered paper and cook very slowly for fifteen minutes. Place a border of mashed potatoes on a dish, lay the cutlets on it, garnish the center with strips of tongue and gherkin mixed with the white of an egg, pour the sauce around, and serve.

Broiled Mutton Cutlets

Season some cutlets, first dip them into melted butter, then roll them in breadcrumbs. Broil them over the fire for about eight minutes, and place them on a dish around a heap of potato balls piled up in the center.

Broiled Mutton Cutlets With Carrots, Maitre D'Hotel

Select some rather thick cutlets from a rack of mutton, trim to a nice shape, removing nearly all the fat. Peel some new carrots and cut them into halves, unless they are very small; boil them in salted water until tender, drain and put them into a stewpan with some finely-minced parsley and a large piece of butter; sprinkle lightly with pepper, and a small quantity of powdered sugar, and squeeze in the juice of half a lemon; toss them over the fire until nicely glazed, then move to one side and keep them warm. Broil the cutlets over a clear fire, turning them when done on one side. When the cutlets are finished dredge them over with salt, arrange them in a circle on a hot dish, each cutlet overlapping the other, place the carrots in the center, and serve.

Broiled Mutton Cutlets With Macedoine Of Vegetables

Take twelve cutlets of equal size, trim off some of the fat, sprinkle them slightly with salt and pepper and dip them into warm butter. Broil them over a moderate fire, turning frequently, and when they are done put some paper frills on the bones; prepare a macedoine of vegetables of different kinds and shades, thicken with bechamel sauce and reduce with a little glaze, pile it in the center of a large dish and arrange the cutlets around. Serve with a boatful of half-glaze separately.

Broiled Mutton Cutlets With Mushroom Sauce

Select the cutlets from the best end of a neck of mutton, the rack, saw the bones off short, trim them in a nice shape, remove the gristle and fat, and beat them flat with a cutlet bat. Take some finely chopped parsley, thyme and marjoram, add some grated breadcrumbs, mix with the beaten yolk of an egg and season with salt and pepper and a little grated nutmeg. Cover the cutlets with the mixture and wrap each one separately in a sheet of buttered paper, trim off the stalks from one-half pint of mushrooms, wash and drain them, place in a dish with one-half pint of nicely flavored gravy and boil until tender; put one ounce of butter and one tablespoonful of flour into a saucepan, stir it over the fire until brown, then strain in the gravy from the mushrooms, stirring till it boils. Broil the cutlets on a gridiron over a clear fire, turning when done on one side. When done remove the paper and arrange the cutlets in a circle on a hot dish, put the mushrooms in the center, pour the sauce around them, and serve.