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📝 Description
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🥘 Ingredients
2 chickens; seasoning to taste of salt, white pepper, and cayenne; 2 blades of pounded mace, egg and bread crumbs, clarified butter, 1 strip of lemon-rind, 2 carrots, 1 onion, 2 tablespoonfuls of mushroom ketchup, thickening of butter and flour, 1 egg.
👨🍳 Method
Remove the breast and leg bones of the chickens; cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace, and cayenne. Put the bones, trimmings, &c., into a stewpan with 1 pint of water, adding carrots, onions, and lemon-peel in the above proportion; stew gently for 1-1/2 hour, and strain the gravy. Thicken it with butter and flour, add the ketchup and 1 egg well beaten; stir it over the fire, and bring it to the simmering-point, but do not allow it to boil. In the mean time, egg and bread-crumb the cutlets, and give them a few drops of clarified butter; fry them a delicate brown, occasionally turning them; arrange them pyramidically on the dish, and pour over them the sauce.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Chapter XXI cutlets this week, and I was immediately transported to a Victorian-era kitchen. The process of deboning the chickens and simmering the stock was a delightful exercise in patience, a welcome change from the rush of modern cooking. I found the use of mace particularly intriguing, as it's a spice that's often overlooked today. The subtle warmth it added to the seasoning was a pleasant surprise, and it paired beautifully with the sharp kick of cayenne. This dish would be a hit with the comfort-seekers out there. The rich, savory sauce was the star of the show, and I loved how the strained stock from the bones was used to create it. The cutlets themselves were tender and moist, and the pyramid arrangement on the dish was a charming touch. I served this to friends after a long week, and it was just the thing to warm the belly and the soul. The next time I want a bit of old-world charm in my kitchen, I'll be making this again.
