Lamb Cutlets in Aspic
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 98. The excerpt below is the record exactly as published.
Lamb Cutlets in Aspic. — Take the best end of a neck of lamb, cut it, and trim it into small, neat cutlets. Season with pepper and salt, place them in a stewpan, and lightly fry them. Put them to press between two plates, and when cold mask them over thickly with white sauce, into which two tablespoonfuls of aspic and one of mint sauce
Cook this with the app: pantry check, scaling, and the assistant.