Lamb Cutlets (a la Robert)

Ingredients

• three or four large onions
• three ounces of fresh butter
• a table-spoonful and a half of vinegar
• a table-spoonful of flour
• half a pint of good, nicely-flavoured stock
• a dessert-spoonful of mixed mustard
• a dessert-spoonful of Harvey's sauce

Method

1. 1

   Brown minced onions in butter, add vinegar and simmer.

2. 2

   Mix flour with stock, add to the pan, and simmer.

3. 3

   Stir in mustard and sauce before serving with fried cutlets.

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.

amb Cutlets (a Li Robert ).—]Mince three or four large onions very finely; put them into a stewpan with three ounces of fresh butter, and brown them lightly over a gentle fire. Shake the pan about to prevent burning'. Add a LAM ( 356 ) LAM i,able-spoonful and a haK of vinegar, and boil altogether for three or four minutes. Mix a table-spoonful of flour smoothly with haK a pint of good, nicely-flavoiu-ed stock ; add these io the vinegar, &c., and simmer gently for a •quarter of an hour. Just before sei-ving stir -a dessert-spoonful of mixed mustard and a ■dessert-spoonful of Harvey's sauce

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