Mutton Cutlet

Ingredients

• One slice from a leg of mutton
• one tablespoonful of butter
• one-half teaspoonful of Bovril
• one gill of strained tomato
• one-half gill of water
• one teaspoonful of flour
• one teaspoonful of salt
• one-quarter teaspoonful of pepper

Method

1. 1

   Melt butter in a frying-pan, season the cutlet, and brown on both sides.

2. 2

   Add tomato and Bovril, then stir in flour mixed with cold water.

3. 3

   Cook gently for five minutes and serve.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 22. The excerpt below is the record exactly as published.

one teaspoonful of salt, one-tenth teaspoonful of cayenne. Draw the thin skin from the kidneys, and then split them in halves. Cut the fat and sinews from the inside; then cut the kidneys into small pieces, and wash them. Put them in a stewpan with two quarts of cold water, and let them heat gently to the boiling point, but do not let the water boil. Set back where they will keep hot for fifteen minutes; then drain them. dwardsburg Silver Gloss STARCH — “2nviectured only by The Edwardsburg For all domestic Laundry uses. Starch Co., Ltd. CARDINAL, Onr. a8 BOVRIL FO O'CLOCK TEA eee SSSS See €ESEe Put the butter on the fire, in a frying-pan, and when hot, stir in the flour. Cook until smooth and brown, stirring all the time. Gradually add the water, then the extract and seasonings. When this: boils add the kidneys, and set back where the stew will keep hot, but not boil, for half an hour. When that time has passed, add the lemon juice, and, if yow choose, half a gill oi sherry. Serve very hot: NEGK: PLECRHVOR SHOULDERTOER Ay AL: Mrs: ‘Cu Co-Stratton, Put a piece of butter the size of an egg into a kettle; put it on the stove; when it begins to fry, put in the veal, season it and let it fry until ‘brown, then add water sufficient to cook it. When done, take cream and flour well stirred, and thicken as for fricasseed chicken, and you have a nice dinner, very like chicken, and much cheaper. Two pounds of veal will make a dinner for six or eight, providing it is not all bone. MUTTONACULE EM GrsnU hE One slice from a leg of mutton, one tablespoonful of butter, one-half teaspoonful of Bovril, one gill of strained tomato, one-half gill of water, one teaspoonful of flour, one teaspoonful of salt, one-quarter teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.