Mutton Cutlets
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 20. The excerpt below is the record exactly as published.
Mutton Cutlets. Cut the best end of neck of mutton into neat cutlets, flatten each, and trim neatly. Season with salt and pepper, and place in a well buttered “Express” paper-bag, fold in the ends, fasten with clips, and cook in a fairly hot oven on a grid shelf from 12 to 15 minutes. Farced Mutton Cutlets. Cut the required number of cutlets from the best end of a neck of mutton
Cook this with the app: pantry check, scaling, and the assistant.