The Invalid's Cutlet

Ingredients

• One nice cutlet from a loin or neck of mutton
• two teacupfuls of water
• one very small stick of celery
• pepper to taste
• salt to taste

Method

1. 1

   Trim fat from the cutlet, place in a stewpan with other ingredients, and stew gently for nearly two hours, skimming off fat.

2. 2

   Celery should be sliced thinly before adding.

Nutrition per serving

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 107. The excerpt below is the record exactly as published.

The Invalid's Cutlet. One nice cutlet from a loin or neck of mutton, two teacupfuls of water, one very small stick of celery, pepper and salt to taste. Have the cutlet cut from a very nice loin or neck. of mutton; take off all the fat; put it into a stewpan, with the other ingredients; stew z'i?;j o-^/z/Zk indeed for nearly two hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be tut into thin slices before it is added to the meat, and care must be taken not to put in too much of this ingredient, or the dish will not be good. If the water is allowed to boil, the cutlet will be hard. It is better cooked in a jar set in a saucepan of water, as it must then be below boiling point. Eel Broth. One-half pound of eels, a small bunch of sweet herbs, including parsley; one- half onion, ten peppercorns, three pints of water, two cloves, salt and pepper to taste

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