Mouton A L’italienne
From The Ideal cook book, 1899
Serves 1
Serve very hot.
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 33. The excerpt below is the record exactly as published.
Mouton A L’italienne-—TIngredients—Slices of underdone leg of mutton, buttered white paper, macaroni. For the sauce-—a little strong stock, roux to thicken, juice of a lemon, mushroom catchup to taste, cayenne pepper
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