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Classic
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page 74
and a piece of butter rubbed in flour; and simmer the whole very gently five
minutes. They should be served immediately, or they will be hard.
Mutton Cutlets in the Portuguese way.
Cut the chops; and half-fry them with sliced shalot or onion, chopped parsley,
and two bay-leaves; season with pepper and salt: then lay a forcemeat on a piece
of white paper, put the chop on it, and twist the paper up, leaving a hole for
the end of the bones to go through. Broil on a gentle fire. Serve with sauce
Robart; or, as the seasoning makes the cutlets high, a little gravy.
Mutton Steaks
Should be cut from a loin or neck that has hung; if a neck the bones should not
be long. They should be broiled on a clear fire, seasoned when half-done, and
often turned; take them up into a very hot dish, rub a bit of butter on each,
and serve hot and hot the moment they are done.
Steaks Mutton, or Lamb, and Cucumbers.
Quarter cucumbers, and lay them into a deep dish, sprinkle them with salt, and
pour vinegar over them. Fry the chops of a fine brown, and put them into a
stew-pan; drain the cucumbers, and put over the steaks; add some sliced onions,
pepper, and salt; pour hot water or weak broth on them; stew and skim well.
Mutton Steaks Maintenon.
Half-fry, strew them while hot with herbs, crumbs, and seasoning; put them in
paper immediately, and finish on the gridiron. Be careful the paper does not
catch: rub a bit of butter on it first to prevent that.
Mutton Sausages.
Take a pound of the rawest part of a leg of mutton that has been either roasted
or boiled; chop it extremely small, and season it with pepper, salt, mace, and
nutmeg: add to it six ounces of beef-suet, some sweet herbs, two anchovies, and
a pint of oysters, all chopped very small; a quarter of a pound of grated bread,
some of the anchovy-liquor, and the yolks and whites of two
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