Tournedos of Mutton
From The Dudley book of cookery and household recipes, 1909
Serve with a sauce Robert.
Presented as published in 1909. 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
Nutrition per serving
162Calories
6 gProtein
30 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories162 kcal
Protein5.7 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Sodium286 mg
Potassium70 mg
Calcium127 mg
Iron2 mg
Magnesium16 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Water21 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 33. The excerpt below is the record exactly as published.
TOURNEDOS OF MUTTON 1 1 lAKE a tender loin of mutton, cut it into fillets -L about one inch thick, with the fat left on them, flatten them a little with a cutlet bat, trim into a neat round fillet, dip them in warm butter and grill them. Fry some thin rounds of bread
Cook this with the app: pantry check, scaling, and the assistant.