vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mutton Cutlets and Mashed Potatoes
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 962. The excerpt below is the record exactly as published.
utton Cutlets and Mashed Pota- toes.— Proceed as directed for mutton cutlets with tomato puree {see Mutton Cutlets with Tomato Puree), or the cutlets may be broiled. Have ready boiled two pounds of mealy potatoes. Beat them to a smooth paste with two ounces of butter, a wine-glassful of milk, and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.