Mutton Cutlets with Asparagus

Ingredients

• 4 or 5 mutton cutlets
• Potato puree
• Asparagus points
• Butter
• Clear gravy
• Seasoning
• Lemon juice
• Sherry or Madeira

Method

1. 1

   Prepare and trim the cutlets.

2. 2

   Dip them in salad oil or melted butter.

3. 3

   Grease a hot gridiron and cook the cutlets over a clear hot fire for 8 to 10 minutes, turning frequently.

4. 4

   Garnish with potato puree and asparagus points, and serve with clear gravy mixed with lemon juice and sherry.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 418. The excerpt below is the record exactly as published.

Mutton Cutlets with Asparagus (Cotelettes de Mouton aux Pointes d’Asperges) 4 or 5 mutton cutlets. Potato puree. Asparagus points. Butter. Clear gravy. Seasoning. Lemon juice. Sherry or Madeira

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