Noisettes of Mutton
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
No method was recorded for this recipe.
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.
Cook this with the app: pantry check, scaling, and the assistant.