Lamb Cutlets au Parmesan
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.
Lamb Cutlets au Parmesan. Take the best end of a neck of lamb, take six cutlets and partly fry them, then steep them in a sauce made of two tablespoonfuls of white sauce, in which is mixed four spoonfuls of grated Parmesan cheese, and then coat them twice over with egg and bread-crumbs, make the surface very smooth and even, fry them a golden brown, dish them up in a circle and garnish with fried parsley
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