Farced Mutton Cutlets
From The paper-bag cookery manual, 1911
Serve with tomato sauce or gravy.
Presented as published in 1911. 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 The paper-bag cookery manual (1911) by Charles Herman Senn, page 20. The excerpt below is the record exactly as published.
Farced Mutton Cutlets. Cut the required number of cutlets from the best end of a neck of mutton, beat each a little with a cutlet bat and trim neatly. Put an ounce of butter in a paper-bag, place in the cutlets, fold the bag securely, and let them get slightly browned, then take them up, drain them, and season with salt and pepper. Press them till cold. Spread over one side of each cutlet thickly with sausage meat mixed with bread crumbs and a little milk, smooth over the surface with the blade of a knife, and besprinkle with finely chopped ham
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