Roebuck Cutlets A La Chasseur
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 123. The excerpt below is the record exactly as published.
ROEBUCK CUTLETS A LA CHASSEUR. Boebuck cutlets should be cut in the same style as mutton cutlets, and after being trimmed, should be fried with clarified butter on a brisk fire and seasoned with salt and pepper. Meanwhile have ready in a stewpan on the fire, some game essence (No. 172), to which add and warm up as many slices of cooked pickled ox -tongu
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