Stewed Mutton Cutlets

Ingredients

• 4 lbs. of mutton cutlets
• 1 tbsp. of flour
• Some bouillon or water mixed
• % tsp. meat extract
• % pt. of champignons
• 2 tbsps. of butter
• 4 truffles
• 1 small wineglassful of Madeira or red wine

Method

1. 1

   Pound and lard the cutlets with bacon, season with salt and pepper, and dip in flour.

2. 2

   Fry quickly in butter and place on a hot platter.

3. 3

   For the gravy, brown flour in butter, add bouillon, wine, salt, and the cutlets.

4. 4

   Cover and stew until done.

5. 5

   Add sliced champignons and truffles 15 minutes before serving.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 32. The excerpt below is the record exactly as published.

STEWED MUTTON CUTLETS. Quantity for 6 Persons. 4 lbs. of mutton cutlets 1 tbsp. of flour Salt, pepper Some bouillon or water mixed Some bacon for larding with % tsp. meat extract % pt. of champignons 2 tbsps. of butter 4 truffles 1 small wineglassful of Madeira or red wine

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