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Mutton or Lamb Cutlets
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 23. The excerpt below is the record exactly as published.
Hutton or Lamb Cutlets. Slices from the leg half an inch in thickness, broil them over a bright fire on a gridiron, turn them frequently : when done put them on a hot dish, season with pepper and salt, butter them l^bntiflilly and serve with current jelly
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