Cotellettes Aux Navettes
From Soyer's standard cookery, 1912
Serves 4
Use stock made from a roast fowl carcass for better flavor.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 134. The excerpt below is the record exactly as published.
Cotellettes Aux Navettes. Take half a bunch ef young French turnips, peel and trim them all as nearly as possible to one size. Dust them with salt and pepper and preserve. Take a pound and a half of mutton chops. Trim as above directed. Dust well with celery salt and a very little white pepper, and some salted flour. Grease a bag well. Put in half the turnips, then the chops, then the rest of the turnips. Add half a pint of chicken stock
Cook this with the app: pantry check, scaling, and the assistant.