Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Mutton | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two ounces of butter in a frying-pan
- a pint of gravy
- half roasted loin
- eight fine fresh mutton kidneys
- two-thirds should be parsley
- two dozens of very small ones previously stewed until tender in fresh butter ove
Directions
Trim into well-shaped cutlets, which should not be very thin, the remains of a roast loin or neck of mutton, or of a quite underdressed stewed or boiled joint; dip them into egg and well-seasoned bread-crumbs, and broil or fry them over a quick fire that they may be browned and heated through without being too much done. This is a very good mode of serving a half roasted loin or neck. When the cutlets are _broiled_ they should be dipped into, or sprinkled thickly with butter just dissolved, or they will be exceedingly dry; a few additional crumbs should be made to adhere to them after they are moistened with this.
MUTTON KIDNEYS À LA FRANÇAISE. (ENTRÉE.)
Skin six or eight fine fresh mutton kidneys, and without opening them, remove the fat; slice them rather thin, strew over them a large dessertspoonful of minced herbs, of which two-thirds should be parsley and the remainder thyme, with a tolerable seasoning of pepper or cayenne, and some fine salt. Melt two ounces of butter in a frying-pan, put in the kidneys and brown them quickly on both sides; when nearly done, stir amongst them a dessertspoonful of flour and shake them well in the pan; pour in the third of a pint of gravy (or of hot water in default of this), the juice of half a lemon, and as much of Harvey’s sauce, or of mushroom catsup, as will flavour the whole pleasantly; bring these to the point of boiling, and pour them into a dish garnished with fried sippets, or lift out the kidneys first, give the sauce a boil and pour it on them. In France, a couple of glasses of champagne, or, for variety, of claret, are frequently added to this dish: one of port wine can be substituted for either of these. A dessertspoonful of minced eschalots may be strewed over the kidneys with the herbs; or two dozens of very small ones previously stewed until tender in fresh butter over a gentle fire, may be added after they are dished. This is a very excellent and approved receipt.
Fried 6 minutes.