Cutlets in Aspic

Ingredients

• 3 lbs. neck cutlets
• 1 carrot
• 1 onion
• 1 turnip
• Bunch of herbs
• Cloves
• Pepper
• Salt
• Lemon
• 1 pt. stock
• Mayonnaise

Method

1. 1

   Trim cutlets and lay in a stewing pan lined with bacon, add sliced vegetables, herbs, cloves, lemon, and seasoning.

2. 2

   Add stock and braise for an hour.

3. 3

   Cool the cutlets, strain and reduce the sauce to a glaze.

4. 4

   Dip cutlets in glaze multiple times and allow to set.

5. 5

   Serve on lettuce with mayonnaise.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 33. The excerpt below is the record exactly as published.

CUTLETS IN ASPIC. 3 lbs. necli cutlets 1 carrot 2 slices bacon 1 onion Bunch of herbs J turnip Maconochie's sauce Cloves Pepper Salt Lemon Aspic jelly 1 pt. stock Mayonnaise

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