Mutton Cutlets
From Cookery and housekeeping, 1882
Serves 2
Cutlets should be of similar size for presentation.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 68. The excerpt below is the record exactly as published.
Mutton Cutlets. Cutlets are cut from the best end of the neck, which must be small, and hung long enough to be tender. The scrag should be taken off before the neck is hung, and made into broth or stew. A cutlet requires to be neatly cut and carefully trimmed ; each cutlet should have a bone, but not a long awkward bone. The skinny parts must be cut away, and the small bones at the end of the rib neatly removed ; these scraps will go into the stock- pot. MUTTON. i6i The cutlet must then be beaten with a cutlet bat
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Cook this with the app: pantry check, scaling, and the assistant.