Cold Lamb Cutlets

Ingredients

• best end of the neck
• some aspic jelly
• plenty of fresh mint

Method

1. 1

   Roast or braise the neck and let it get cold.

2. 2

   Cut it into cutlets and trim each cutlet.

3. 3

   Mix more fresh mint into the jelly while it is just liquid.

4. 4

   Cover a large dish with the jelly, lay in the cutlets just as it is setting, cover them with more jelly, and leave them all night.

5. 5

   Cut them out with a cutlet cutter dipped in hot water and serve with a salad in the centre.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 123. The excerpt below is the record exactly as published.

Cold Lamb Cutlets. — Roast or braise the best end of the neck, and let it get cold. Then cut it into cutlets, and trim each cutlet. Have ready some aspic jelly, flavoured with plenty of fresh mint

Cook this with the app: pantry check, scaling, and the assistant.