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Limb Cutlets a la Parmesan
From The encyclopaedia of practical cookery, 1892
Serves 2
Serve as hot as possible.
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.
Limb Cutlets a la Parmesan. — Cut off the required number of cutlets from a neck of Lamb, flatten them with a cutlet- bat, trim neatly, season with salt and pepper, dip them singly first into oiled butter, then into beaten egg, and lastly into sifted breadcrumbs mixed up with grated Parmesan cheese, in the proportion of one part of cheese to three parts bread- crumbs, and fry in butter. Put them when done on a dish with a puree of mushrooms in the centre, pour round some Parmesan sauce
Cook this with the app: pantry check, scaling, and the assistant.