Mutton Cutlets (Delicate)
From The Ideal cook book, 1899
Serves 2
Turn them when half done.
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 146. The excerpt below is the record exactly as published.
Mutton Cutlets (delicate)—Ingredients—2 or 3 small cut- lets 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.