Mutton Cutlets en Casserole

Ingredients

• the best end of a neck of mutton
• 2 oz. butter
• 10 small button onions
• a pint of brown sauce
• 6 to 8 thin slices of raw ham or bacon
• 12 large Brussels sprouts
• salt and pepper

Method

1. 1

   Cut the meat into neat cutlets, and trim off the fat.

2. 2

   Melt the butter in the casserole and fry the cutlets and the peeled onions a light brown.

3. 3

   Cut the slices of ham or bacon about two inches square.

4. 4

   Wash and trim the sprouts and roll each up in a square of ham or bacon.

5. 5

   Pour off the butter in the casserole, put the meat, ham, and sprouts and onions in the casserole.

6. 6

   Add the brown sauce.

7. 7

   Cover the casserole and cook the contents slowly in the oven for about an hour.

8. 8

   Skim off all fat before serving and send to table in the casserole.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 29. The excerpt below is the record exactly as published.

Mutton Cutlets en Casserole. Procure the best end of a neck of mutton, 2 oz. butter, 10 small button onions, a pint of brown sauce, 6 to 8 thin slices of raw ham or bacon, 12 large Brussels sprouts, salt and pepper

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