Lamb Cutlets and Spinach

Ingredients

• about a tablespoonful of salt
• about three ounces of butter
• three or four grates of nutmeg
• a little cream
• a tablespoonful of rich gravy
• the juice of a lemon

Method

1. 1

   Wash the spinach and drain it.

2. 2

   Boil in salted water, pressing down with a spoon.

3. 3

   Drain, chop, and heat with butter and nutmeg.

4. 4

   Optionally add cream, gravy, or lemon juice.

5. 5

   Keep warm until cutlets are ready.

6. 6

   Trim, egg, and breadcrumb the cutlets, then fry until browned.

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 and Spinach.— Pick the stalks carefuUy from the spinach and wash it in several waters. Let it drain, then put it into plenty of boiling water, in which about a table- spoonful of salt has been thrown, keep pressing it down with a wooden spoon, and let it boil very quickly. Drain and squeeze the water from it, and chop it very small. Put it into a saucepan with a little salt, and about three ounces of butter and three or four grates ■of nutmeg. Stir it over the fire until it becomes quite warm. A little cream, a table-spoonful of rich gravy, or the juice of a lemon

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