Cutlets a l'Epicurienne

Ingredients

• Best end of a neck of Mutton
• One Onion
• Pepper and Salt
• One dessertspoonful of Vinegar
• Two tablespoonfuls of Salad Oil
• Half a pint of Stock
• A little Glaze
• Two ounces of Butter
• Some chopped Mushrooms

Method

1. 1

   Trim the cutlets, lay them round in a saute-pan, put in one ounce of butter, cover them with the onion cut in slices, sprinkle over them some pepper and salt, and pour over all the stock, oil, and vinegar.

2. 2

   Stew gently for about half an hour, take out the cutlets, glaze them, strain the sauce and reduce it; dish the cutlets on a border of mashed potatoes with the chopped mushrooms in the centre, and sauce poured round.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 27. The excerpt below is the record exactly as published.

Cutlets a rEpicurienne. Ingredients, Best end of a neck of Mutton. One Onion. Pepper and Salt. One dessertspoonful of Vinegar. Two tablespoonfuls of Salad Oil. Half a pint of Stock. A little Glaze. Two ounces of Butter. Some chopped Mushrooms

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