Lamb Cutlets with Mushrooms
From The encyclopaedia of practical cookery, 1892
Serves 3
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 222. The excerpt below is the record exactly as published.
Lamb Cutlets with Mushrooms. — Cut five cutlets, slant- wise, from three necks of Lamb, trim them, cut off the piece of bone at the back, and beat slightly with a cutlet-bat. Put them in a frying-pan in which there is some hot clarified butter, sprinkle a little salt over, and fry both sides over a brisk fire for twelve minutes ; add 2 or 3 table-spoonfuls of melted glaze, reduce, dip a brush into the mixture, and glaze the cutlets with it. Place a ruffle round the end of each bone, put a puree of mushrooms in the centre of the dish, place the cutlets lengthwise on a border of potatoes round them, and finish with an outside border of small mushroom- head
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Cook this with the app: pantry check, scaling, and the assistant.