Cutlets of Cold Mutton
From Modern cookery, in all its branches, 1884
Serves 2
This is a good way to serve half-roasted mutton.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 230. The excerpt below is the record exactly as published.
CUTLETS OF COLD MUTTON. Trim into well-shaped cutlets, which should not be very thin, the remains of a roast loin or neck of mutton, or of a quite under- dressed stewed or boiled joint ; dip them into egg and well -seasoned bread-crumb
Cook this with the app: pantry check, scaling, and the assistant.