Lamb Cutlets, Fricasseed

Ingredients

• a leg of lamb
• a bundle of sweet herbs
• an onion
• some clove and mace tied in a muslin bag
• a few tinned or fresh mushrooms
• the yolks of 3 eggs
• 1 pint of cream
• some grated nutmeg

Method

1. 1

   Cut thin cutlets from lamb, cover with stock and herbs, and stew gently for 10 minutes.

2. 2

   Remove cutlets, skim fat, thicken stock with butter and flour, season, add mushrooms, forcemeat balls, egg yolks in cream, and nutmeg.

3. 3

   Stir until thick and smooth, then return cutlets.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 54. The excerpt below is the record exactly as published.

Lamb Cutlets, Fricasseed.— Cut thin cutlets from a leg of lamb, across the grain, and place in a stewpan. Make sufficient good stock from shank, etc., to cover the cutlets ; put into the stewpan, and cover it with a bundle of sweet herbs, an onion, some clove and mace tied in a muslin bag, and stew gently for 10 minutes. Take out the cutlets, skim off the fat, and take out the herbs and mace. Thicken it with butter rolled in flour, and season ; add a few tinned or fresh mush- rooms, some forcemeat balls, the yolks of 3 eggs beat up in 1 pint of cream or condensed milk, and some grated nutmeg

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