Roulades Of Mutton Recipe

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.

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