sliced, 1 oz. of butter, 1 teaspoonful of cornflour, ¼ of a pint of stock or water, vinegar, castor sugar, salt and pepper.
Method.—Trim the cutlets (see "Mutton Cutlets, to Prepare," No. 1026). Heat the butter in a sauté or frying-pan, fry the onion brown, add the tomatoes, cook gently for ½ an hour, then pass through a fine sieve. Replace in the sauté-pan, add the cornflour and stock previously mixed smoothly together, stir until boiling, and season to taste. Stir and boil gently for 2 or 3 minutes, then add 2 or 3 teaspoonfuls of vinegar and a good pinch of sugar, cover and keep hot until required. Grill the cutlets over a clear fire, or, if more convenient, fry quickly in a little hot butter or fat. Serve arranged in a close circle on a hot dish with the sauce poured round.
Time.—To grill or fry the cutlets, 7 or 8 minutes. Average Cost, 1s. per lb. Sufficient for 6 persons. Seasonable at any time.
1032.—MUTTON CUTLETS, REFORM STYLE. (Fr.—Côtelettes de Mouton à la Réforme.)
Ingredients.—7 or 8 mutton cutlets, 2 tablespoonfuls of breadcrumbs, 1 tablespoonful of finely-chopped ham, salt and pepper, 1 egg. For the garnish: 1 tablespoonful of shredded cooked ham, 1 tablespoonful of shredded gherkin, 1 tablespoonful of shredded champignons, 1 tablespoonful of shredded white of egg, 1 tablespoonful of shredded truffle, ½ an oz. of butter, stock, ½ a pint of Espagnole or brown sauce (see "Sauces"). frying fat.
Method.—Mix the breadcrumbs and chopped ham together, and season rather highly with salt and pepper. Flatten the cutlets slightly, trim them to a good shape, and coat them first with beaten egg, and afterwards with the breadcrumbs, etc. Melt the butter, add all the shredded ingredients and a little pepper, moisten with stock, and make thoroughly hot. Fry the cutlets quickly in hot butter or fat until nicely browned, and drain free from fat. Arrange them on a hot dish in a close circle with the garnish in the centre, and the sauce poured round, or, if preferred, in a close row with the sauce poured round, and the garnish arranged lightly on one side.
Time.—To fry, 6 or 7 minutes. Average Cost, about 4s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.
1033.—MUTTON CUTLETS WITH GREEN PEAS. (Fr.—Côtelettes de Mouton aux Petits Pois.)
Ingredients.—7 or 8 cutlets cut from the best end of a neck of mutton, 1 pint of shelled peas, ⅓ of a pint of Espagnole sauce, 3 ozs. of butter, 1 egg, breadcrumbs, salt and pepper.
Method.—Trim the cutlets, and flatten them with a wetted cutlet-bat or heavy chopping-knife. Beat the egg, add to it ½ an oz. of warm
