Cotelettes De Mouton Braise A La Bonnefemme Braised Mutton Cutlets, Housewife's Style

Trim nicely 6 mutton chops, season and lay them in a large saute pan with hot butter; brown them a delicate color; then add 12 small button onions, and allow this to brown lightly; then drain the butter and add 18 potato balls scooped out with the vegetable spoon and a small faggot of herbs.

Moisten with rich broth and finish to cook in a moderate oven for 30 minutes.

Dish up the chops in a circle, put the potatoes and onions in the center; free the gravy from fat, add a little meat extract if necessary, and pour over the chops. Put some frills on the bones, and serve.

Cotelettes De Mouton A L' Anglaise - English Mutton Chops

The Englishman makes a difference between a chop and a cutlet; the American designates everything as a chop, whether from loin or rack. In England a chop is cut from the loin, and a cutlet from the rack.

The English chop in the United States is a loin chop, while a French chop is one from the rack.

An English chop should always be cut about 1 1/2 inches thick, leaving on quite some fat, and broiled over a clear fire.

Serve separate whatever sauce be required, as Soubise, Bear-naise, tomato, piquant, pepper, etc. The chops may also be garnished with various garnishings.

Note. - In some houses it is customary to serve a kidney with the chop; this, however, is not obligatory.

Noisettes De Mouton A La Berry - Mutton Noisettes, Berry Style

Cut the noisettes of mutton somewhat thicker than those of lamb; saute them over a brisk fire; dress them on small flat croquettes (the same shape as the noisettes) made of Duchesse potatoes mixed with sweet corn scraped from the cob.

Pour over Chasseur sauce, and serve.

Note. - Noisettes of mutton, or mutton cutlets can, as a rule, be prepared as lamb noisettes or cutlets.

Pilau De Mouton A La Greque - Mutton Pilau, Greek Fashion

Chop fine I pound of lean mutton and 5 ounces of fat fresh pork, season with salt and red pepper, and add I finely chopped onion fried in oil without browning.

Shape this chopped meat into balls about 11/2 inches in diameter.

Prepare also very thin slices of mutton about 2 inches wide and 4 inches long; season the meat with salt, pepper and nutmeg; sprinkle over chopped onions and green peppers, and roll up the slices; then tie with strings. Roll the balls in flour and fry in oil, also the rolls; drain the oil, add a faggot of herbs and moisten with half broth and half tomato sauce.

Cover the pan and cook for 45 minutes to 1 hour. The sauce by this time should be just of the proper consistency. Dress the balls and rolls alternately on a bed of rice cooked in broth, add 2 dozen small cooked okras to the sauce, heat well and pour around the meat.

Gigot D'agneau De Lait A La J. Agostini - Leg Of Spring Lamb, J. Agostini Style

Cut a leg of spring lamb rather long and bone it completely, leaving but a short piece of the shin bone to act as handle.

Peel 4 large truffles (fresh ones preferably) and 12 large fresh mushrooms; cut these in 1/2-inch squares and saute in butter; add a tablespoonful of chicken glaze; pour on a plate and allow to get cold.

Fill the leg with the above ingredients. Sew up the opening, and lay the leg of lamb in a braising pan lined with vegetables surrounded with the lamb bones and half a knuckle of veal or some veal bones. Brown the leg lightly and moisten with a glass of Marsala; reduce to one-half and moisten with veal gravy. Finish to cook in a moderate oven for 1 hour or so.

Dish up the leg, strain the gravy free from fat, and thicken lightly with arrowroot.

Put a frill on the shin bone of the leg and serve with the gravy separate.