Windham Cutlets

Ingredients

• Five mutton cutlets from the back rib
• one gill of second stock
• one carrot
• one turnip
• one small piece of celery
• one onion
• one pound of mashed potatoes
• yolks of two eggs
• one ounce of butter
• one-half ounce of flour
• one and one-half gills of cold water
• one-half tablespoonful of Worcestershire sauce
• one-half tablespoonful of catsup
• six drops of caramel
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one pint of green peas

Method

1. 1

   Trim fat from cutlets, place in a frying pan with sliced carrot, turnip, onion, celery, pepper, and salt.

2. 2

   Add stock and cook for 20 minutes.

3. 3

   Prepare mashed potatoes with egg yolks.

4. 4

   Roll cutlets in potato and bake until browned.

5. 5

   Stir butter and flour into the frying pan, add cold water, catsup, Worcestershire sauce, and caramel, cooking for 2 minutes.

6. 6

   Serve cutlets with peas and sauce.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 24. The excerpt below is the record exactly as published.

Windham Cutlets. — Five mutton cutlets from the back rib, one gill of second stock, one carrot, one turnip, one small piece of celery, one onion, one pound of mashed potatoes, yolks of two eggs, one ounce of butter, one-half ounce of flour, one and one-half gills of cold water, one-half tablespoonful of Worcestershire sauce, one-half tablespoonful of catsup, six drops of caramel, one teaspoonful of salt, one-half teaspoonful of pepper, one pint of green peas

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