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Mutton (a la Portugaise)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five persons.
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
Nutrition per serving
135Calories
9 gProtein
2 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein9 g
Carbohydrates1.8 g
Fiber0.3 g
Sugars0 g
Total Fat9.5 g
Saturated Fat4.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.8 g
Cholesterol35 mg
Sodium31 mg
Potassium125 mg
Calcium13 mg
Iron1 mg
Magnesium12 mg
Phosphorus83 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate10 mcg
Choline0 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 961. The excerpt below is the record exactly as published.
Mutton (a la Portugaise) . — Cut and trim some neat cutlets from the best end of the neck, the bono to be cut short and the top scraped clean. Season with pepper and salt, and strew over them chopped parsley and shallot. ; Fry them slightly, adding a couple of bay- j leaves and a small bit of garlic about the size of I a pea. Take the cutlets out, and wrap each one j in a buttered paper, covering the paper and : cutlet with forcemeat. Broil them on a grid- | iron over a slow even fire. Make a gravy in the 1 frying-pan, add a dessert-spoonful of vinegar, a small tea-spoonful of anchovy-sauce
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