To Broil Mutton Cutlets
From Modern cookery, in all its branches, 1884
Serves 1
Serve with cold Maitre d’Hotel sauce, brown gravy, or melted butter seasoned with mushroom catsup, cayenne, and chili vinegar or lemon-juice.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 228. The excerpt below is the record exactly as published.
TO BROIL MUTTON CUTLETS. (ENTREE.) These may be taken from the loin, or the best end of the neck, but the former arc generally preferred. Trim off a portion of the fat, or the whole of it, unless it be liked ; pepper the cutlets, heat the grid- iron, rub it with a bit of the mutton suet, broil them over a brisk fire, and turn them often until they are done ; this, for the generality of eaters, will be in about eight minutes, if they are not more than half an inch thick, which they should not be. French cooks season them with pepper and salt, and brush them lightly with dissolved butter or oil
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