Mutton Cutlets
From The spirit of cookery, 1895
Trimmed cutlets yield about half the original weight due to bone and fat removal.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 292. The excerpt below is the record exactly as published.
ed neck of mutton, i.c., the anterior part of the hack hearing ribs. Saw off the scrag end, that is to say, the bones of the spine, and as much of the ribs as may be neces- sary to shorten them down to three or four inches. In this process the thick part of the meat or fillet should not be injured. Some dexterous butchers and cooks divide the neck-bone into cutlets before beginning to trim. This is MUTTON CUTLETS
Cook this with the app: pantry check, scaling, and the assistant.