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Lamb Cutlets with Asparagus
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 220. The excerpt below is the record exactly as published.
Lamb Cutlets with Asparagus.— Cut the heads of a bundle of asparagus into Jin. lengths, also cut into pieces of the same length as much of the stalks as is eatable, and boil them separately in salt and water ; when cooked, drain, put them into separate frying-pans with a little butter, season to For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. 812 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Lamb — continued. taste with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.