Mutton Cutlets and Purée of Potatoes

Ingredients

• two pounds of mealy potatoes
• two or three ounces of butter
• two or three tablespoonfuls of cream or broth
• pepper to taste
• and salt to taste

Method

1. 1

   Boil or steam potatoes, mash until smooth.

2. 2

   Heat with butter, cream, pepper, and salt.

3. 3

   Pile in the center of a hot dish with cutlets served around.

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.

and salt to taste. Place them in the centre of the dish with the cutlets, meat- side downwards, round the potatoes. Time, cutlets, seven or eight minutes. Probable cost, with two pounds of mutton, 2s. Sufficient for four or five persons. Mutton Cutlets and Pur^e of Po- tatoes.— Boil or steam two pounds of mealy potatoes, mash them with a wooden spoon, or press them through a sieve, but they must be smooth. Put them into a stewpan with two or three ounces of butter, two or three table- spoonfuls of cream or broth

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