Braised Mutton Cutlets
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 69. The excerpt below is the record exactly as published.
Braised Mutton Cutlets. Cutlets for braising should be cut somewhat thicker than when they are saiite^ &c. The fleshy- part of the cutlet may have pieces of truffle and ham, or tongue, run right through with a large larding needle. These pieces are not to project as is the case when the larding is intended to show. The cutlets are to be braised in good stock
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