Nelson's home comforts / by Mary Hooper.

  • Mary Hooper
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Nelson's home comforts / by Mary Hooper. Source: Wellcome Collection.

    33/128 page 33
    * nice crisp brown. Serve with asparagus, cauliflower, or seakale. These cutlets are more tender and suit- able for an invalid than those of the upper side of the loin. They may, if preferred, be broiled. ROULADES OF MUTTON. Remove the fillet from a fine loin of mutton, trim away every particle of skin, fat, and gristle. Flatten the fillet with a cutlet-bat, and cut it lengthways into slices as thin as possible; divide these into neat pieces about three inches long. Sprinkle each with pepper, salt, and finely-chopped parsley, roll them up tightly, then dip in beaten egg, and afterwards in finely-sifted bread-crumbs mixed with an equal quantity of flour and highly seasoned with pepper and salt. As each roulade is thus prepared place it on a game-skewer, three or four on each skewer. Dissolve an ounce of butter in a small frying-pan, and cook the roulades in it. MUTTON COLLOPS. Cut neat thin slices from a leg of either roasted or boiled mutton, dip them in yolk of egg and in fine dry bread-crumbs to which a little flour, pepper, and salt have been added. Heat enough butter in a small frying-pan to just cover the bottom, put in the slices of mutton and cook them very slowly, first on one side then on the other, until they are brown. Garnish the dish on which the mutton is served with some fried potatoes or potato chips. B
    digitised image 1
    digitised image 2
    digitised image 3