Lamb or Mutton Cutlets With Tomatoes
From Standard Paper-Bag Cookery, 1912
Serve immediately.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 29. The excerpt below is the record exactly as published.
Lamb or Mutton Cutlets With Tomatoes. — Cut the best end of the neck into neat cutlets, flatten and trim. Season with salt and pepper, brush with melted butter or oil, sprinkle with mint or chopped parsley and chives, and place in a buttered bag, with a tablespoonful of tomato
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