Mutton Cutlets in the Russian Manner
From Culinary jottings, 1885
The socle is made of ground rice and is not intended to be eaten.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 196. The excerpt below is the record exactly as published.
the nicest choplets you can from a neck of mutton ; trim them Mutton cutlets in ^ neatly, lard them with fat bacon, the Russian manner. J J "> ^^«v.^^xi, and introduce some pieces of truffle judiciously here and there by making incisions with a sharp, pointed, root knife. Pieces of tongue
Cook this with the app: pantry check, scaling, and the assistant.