Lamb Cutlets or Chops Stewed in their own Gravy

Ingredients

• a little cold water
• a teaspoonful of salt
• half a dozen cutlets

Method

1. 1

   In a thick iron saucepan, add a little cold water and place cutlets after dipping in water, peppering, and flouring.

2. 2

   Simmer gently, adding salt once they start simmering.

3. 3

   Skim fat before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 798. The excerpt below is the record exactly as published.

Lamb Cutlets or Chops Stewed in their own Gravy. — Take a thick iron saucepan — if possible, one sufiiciently large to take all the cutlets in one layer — put a little cold water in it, though not nearly sufiicient to cover the cutlets, and after dipping these into cold water, peppering, and afterwards flouring them, put them into the pan, place them on a moderate fire, and let them simmer ■as gently as possible until they are done enough. 'Throw a tea-spoonful of salt over them as soon as they begin to simmer, and serve all the gravy in the dish with them. The great secret of stewing cutlets in this way is to let them simmer gently. If boiled quickly there will be no gravy left when they are to be taken oft', and the meat will be hard. Skim the fat off cai'efully before serving. Time to simmer, an hour. Probable cost, Is. per pound. Sufiicient, half a dozen cutlets

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