Cutlets à la Maintenon. A Very good Dish

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Cut your Cutlets handsomely, beat them thin with your Cleaver, season them with Pepper and Salt, make a Force-Meat with Veal, Beef Sewet, Spice, and Sweet Herbs, rolled in Yolks of Eggs, roll Force-Meat round each Cutlet within two Inches of the Top of the Bone, then have as many Half Sheets of White Paper as Cutlets, roll each Cutlet in a Piece of Paper, first buttering the Paper well on the Inside, dip the Cutlets in melted Butter and then in Crumbs of Bread, lay each Cutlet on Half a Sheet of Paper cross the Middle of it, leaving about an Inch of the Bone out, then dose the two Ends of your Paper as you do a Turnover Tart, and cut off the Paper that is too much; broil your Mutton Cutlets Half an Hour, your Veal Cutlets three Quarters of an Hour, and then take the Paper off and lay them round in the Dish, with the Bone outwards. Let your Sauce be good Gravy thicken’d, and serve it up.