Mutton Steaks, French
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 982. The excerpt below is the record exactly as published.
Mutton Steaks, French.— Cut steaks from the neck ; make them neat by shortening the bones, which put aside with the trimmings for gi'avy. Put the steaks into a stewpan, and bring them to the boil, with a few small onions, savoury herbs, and water to cover ; remove at once to a dish to drain, put the trimmings and bones into the liquor from which they were taken, and boil for an hour. WhCn strained, set the gravy to cool, and when the fat is cleared off thicken it with browned butter and flour; flavour with salt, pepper, and a little A-inegar. When the steaks are ready (they should be fried in the meanwhile, and dipped into egg, bread-crumbs, and finely-minced herbs
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Cook this with the app: pantry check, scaling, and the assistant.