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Mutton Cutlets
From Handbook of practical cookery, 1886
Serves 4
Ensure cutlets are evenly cooked and served hot.
Presented as published in 1886. 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
173Calories
2 gProtein
5 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein2.5 g
Carbohydrates5 g
Fiber0.3 g
Sugars0.5 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol60 mg
Sodium650 mg
Potassium33 mg
Calcium20 mg
Iron0.6 mg
Magnesium4.7 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline45 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 50. The excerpt below is the record exactly as published.
MUTTON CUTLETS — RISSOLES. 67 in a stew-pan the dripping; when the smoke rises from it, place in the chopped steak, and with the back of a wooden spoon constantly stir it until well browned; By degrees as the steak browns sprinkle over the flour, which enables the steak to brown more quickly. When browned add the catchup, stock, pepper, and salt. Stir all till boiling, and allow all to simmer very slowly for half an hour. Mutton Cutlets.— Four or five mutton cutlets, four table- spoonfuls bread crumbs, one egg, one tea-spoonful salt, one quarter tea-spoonful pepper, two ounces clarified fat
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