Lamb Cutlets
From The "A1" cookery book, 1901
Serves 4
Brown sauce: Mix butter and browned flour, add stock.
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 32. The excerpt below is the record exactly as published.
Lamb Cutlets. — Cut and trim 8 cutlets from the best end of the neck, flatten them, brush over with beaten egg, and dip them into a mixture of fine bread-crumbs, minced parsley, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.