Mutton Cutlets
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Cutlets are best prepared at the butcher’s, as the bones should be chopped to give them a nice appearance.
Presented as published in 1906. 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 Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 19. The excerpt below is the record exactly as published.
MUTTON CUTLETS Ingredients y The best end of a Neck of Mutton Egg Bread Crumbs Fat for Frying
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