Lamb Cutlets a la Jardiniere

Ingredients

• a dozen or so Lamb cutlets
• a small lump of butter
• a little melted glaze
• some boiled potatoes
• a garnish of new vegetables

Method

1. 1

   Trim and season cutlets, fry in butter.

2. 2

   Strain butter, add glaze, turn cutlets in it.

3. 3

   Mash potatoes, form a border on a dish, arrange cutlets in a circle, fill center with vegetables, serve with thickened gravy.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 219. The excerpt below is the record exactly as published.

Lamb Cutlets a la Jardiniere. — Select a dozen or so Lamb cutlets, trim them to a similar shape and size, sprinkle with salt and pepper, and lay them at the bottom of a flat stewpan ; put a small lump of butter in with them, and fry over a clear fire. When done one side, turn them and cook the other. When the meat is done, strain the butter off the cutlets, put in a little melted glaze, and turn them about over the fire for two or three minutes. Mash some boiled potatoes, and form them in a border on a hot dish ; arrange the cutlets in a circle on the border, fill the centre with a garnish of new vegetables

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