Noisettes of Mutton

Ingredients

• 1 lb. cutlet mutton
• 1^ oz. butter
• ^ pint tomato sauce
• 2 or 3 oz. French beans or peas

Method

1. 1

   Fillet the mutton from the bones, cut in slices, 0.5 inch in thickness, and trim them neatly.

2. 2

   Fry in butter, glaze, and drain lightly.

3. 3

   Dish them on the piped potatoes.

4. 4

   Garnish with French beans, and pour the sauce round.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 10. The excerpt below is the record exactly as published.

NOISETTES OF MUTTON. 1 lb. cutlet mutton. 1^ oz. butter. Liquid glaze. Creamy potato. ^ pint tomato sauce. 2 or 3 oz. French beans or peas

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