Mutton Cutlets Stewed

Ingredients

• a quantity of carrots
• a quantity of turnips
• a quantity of potatoes
• butter
• about a pint of stock
• a spoonful of French tomato sauce
• a bundle of sweet herbs
• a piece of butter
• rolled in flour
• a small piece of glaze
• more pepper
• more salt

Method

1. 1

   Cut vegetables to the size of olives.

2. 2

   Toss cutlets in butter with pepper and salt until they begin to color.

3. 3

   Place in a stewpan with carrots, stock, tomato sauce, and sweet herbs.

4. 4

   Stew gently for 15 minutes, then add potatoes and turnips, and stew until done.

5. 5

   Add butter rolled in flour, glaze, and seasoning.

6. 6

   Remove herbs and serve cutlets around vegetables with gravy.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 69. The excerpt below is the record exactly as published.

Mutton Cutlets Stewed. Cut a quantity of carrots, turnips, and potatoes, all to the size of olives. Trim some cutlets, and toss them in butter, with a sprinkling of pepper and salt, till they begin to colour ; put them in a stewpan with the carrots, about a pint of stock free from fat, a spoonful of French tomato sauce, and a bundle of sweet herbs, let them stew gently for fifteen minutes, then add the potatoes, and lastly the turnips ; let the whole stew gently till meat and vegetables are quite done ; add a piece of butter rolled in flour, a small piece of glaze, and more pepper

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