Mutton Cutlets (Delicate)

Ingredients

• Two or 3 small cutlets
• 1 cupful of water or broth
• a little salt
• a few peppercorns

Method

1. 1

   Trim the cutlets very nicely, cut off all the fat, place them in a flat dish with enough water or broth to cover them, add the salt and peppercorns and allow them to stew gently for 2 hours, carefully skimming off every particle of fat which may rise to the top during the process.

2. 2

   At the end of this time, provided the cutlets have not been allowed to boil fast, they will be found extremely tender.

3. 3

   Turn them when half done.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 130. The excerpt below is the record exactly as published.

Mutton Cutlets (Delicate) — Two or 3 small cutlets from the best end of a neck or loin of mutton, 1 cupful of water or broth, a little salt, and a few peppercorns

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