Mutton Cutlets a l'Italienne
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 22. The excerpt below is the record exactly as published.
MUTTON CUTLETS A LTTALIENNE. Cotelettes a V ltalienne. Cut off cutlets from the best end of a neck of mutton, trim them, and remove all superfluous fat. Make a seasoning of ENTREES. 39 finely chopped button mushrooms, breadcrumbs, chopped parsley, a sprinkling of mixed herbs, a little shredded shallot, and a grate of lemon peel. Dip the cutlets in egg, then mask them with the mixture, dip them in egg and breadcrumb, and fry them. Drain them on kitchen paper, place them on a hot dish round a mound of mashed potato, and pour a well flavoured brown gravy round them. MUTTON CUTLETS A LA REFORME. Cotelettes de Moulon a la Reforme. 4 gill red wine. 1 dessertspoonful red currant jelly. £ lb. mushrooms. ^ pint brown sauce. A small piece of glaze. 4 lbs. best end neck of mutton. 2 eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.