Lamb Cutlets
From Cassell's dictionary of cookery, 1892
Serves 1
No waste in shaping cutlets; bones can be used for gravy.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 797. The excerpt below is the record exactly as published.
Lamb Cutlets.— Take the best end of a well-hung neck of lamb. Saw it off two or three inches from the top of the bones, leaving the cutlets about four inches long. Scrape off the meat from the end of the bone, so as to leave an inch quite bare. Chop off the thick part of the chine bone, and pare away the flat bones which adhere to the meat and spoil the shape. Flatten the cutlets with a cutlet bat
Cook this with the app: pantry check, scaling, and the assistant.