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Lamb Cutlets with Spinach
From The encyclopaedia of practical cookery, 1892
Serves 1
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.
season with pepper and salt ; dip them in beaten eggs, roll them in breadcrumbs, and fry in clarified butter. Cook 1 pint of green peas in salted wa?er, drain them, put them in a stewpan with 3oz. to 5oz. of butter, and toss them over a fire. When the butter is melted, pour them into the centre of the cutlets, having previously arranged them on a dish in a circle, and serve very hot. Lamb Cutlets Sautes. — Cut two necks of Lamb into cutlets, trim them, sprinkle salt and pepper over, dip them in clarified butter, and fry in a saute-pan ; when nicely browned, drain them. Put a croustade full of French beans on a hot dish, arrange the cutlets round them, and serve with bechamel sauce separately in a small tureen. Lamb Cutlets with Spinach. — Cut a neck of Lamb into cutlets, trim them to a nice shape, brush over with warmed butter, and season with salt and pepper ; put them in a double gridiron, and broil in front of a clear fire. Pick the spinach over, and wash it in several waters, as it is very gritty ; boil it, and when cooked, drain on a fine hair sieve. Put loz. of butter and 1 table-spoonful of flour into a sauce- pan, and stir them over the fire until well mixed ; pass the spinach through the sieve into the butter, moisten with a small quantity of milk
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