Mutton Cutlets, with Hot Sauce
From English and French cookery, 1890
Serve with boiled rice placed at intervals on the dish as a garnish.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 50. The excerpt below is the record exactly as published.
Mutton Cutlets, with Hot Sauce. — Cut as many cutlets from neck of mutton as required, trim and shape by chopping off the super- fluous bone, and beat them flat ; broil them over a clear fire, and dish in the centre of a hot dish. Pour round the cutlets a sauce made with good brown stock, thickened with a dessertspoonful of flour and curry powder ; also chop up and add a little hot piclde
Cook this with the app: pantry check, scaling, and the assistant.