Lamb Cutlets a la Prince de Galles
From The Swedish, French, American cook book, 1918
Serves 1
A delightful dish for luncheon or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 239. The excerpt below is the record exactly as published.
pieces from the breast of lamb or mutton; put them in water (sufficient to cover) with some onions, pepper, salt, and bay leaves; let cook until they are nice and tender; leave in the juice until cold. When cold, roll in egg and bread crumbs, and fry in hot fat. Arrange on a paper doily; all around and in the centre serve a puree of turnips with brown gravy at the side. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.