Mutton Cutlets
From Fifty dinners, 1895
Ensure cutlets are grilled over a clear fire.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 69. The excerpt below is the record exactly as published.
Five or six nice cutlets from the best end of a neck of mutton. Cut them with a bone to each as thickly as you can. Bat them lightly. Grill four minutes on one side and three on the 3- Grtlkd , 1 ^ j -1 mutton Other over a clear fire, and serve with a a, (lets. puree of turnips to which a spoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.