Mutton Cutlets (a la Provençale)

Ingredients

• divide the meat into neat cutlets
• fry lightly in a stewpan with an ounce of good fresh butter
• ten middle-sized onions
• a small bit of garlic
• the juice of a lemon
• the yolks of four raw eggs

Method

1. 1

   Trim and divide the meat into cutlets.

2. 2

   Fry in butter.

3. 3

   Stew onions and garlic until tender, then add seasoning and lemon juice.

4. 4

   Spread the mixture over the cutlets, brush with beaten egg, cover with Parmesan and breadcrumbs, and bake.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 962. The excerpt below is the record exactly as published.

Mutton Cutlets (a la Proven^ale). — Saw off the upper rib-bones from a neck of mutton, also the chine-bone, and divide the meat into neat cutlets, leaving only three inches of bone to each of them. Trim off aU superfluous fat, season with pepper and salt, and fry lightly in a stewpan with an ounce of good fresh butter. Make a seasoning as follows : — ^Stew over a slow fixe, and in a closed stewpan, ten middle-sized onions chopped fine, and a small bit of garlic. Of the latter, take only enough to flavour, with- out giving any colour to the butter. When tender, add pepper, salt, and the juice of a lemon, with the yolks of foui- raw egg

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