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 gill of cold water
• one half table-spoonful of Worcestershire sauce
• one half table-spoonful of catchup
• six drops of caramel
• one tea-spoonful of salt
• one half tea-spoonful of pepper
• one pint of green pease

Method

1. 1

   Trim fat from cutlets, place in a frying pan with sliced vegetables, stock, salt, and pepper.

2. 2

   Cook for 20 minutes, turning occasionally.

3. 3

   Prepare mashed potatoes with egg yolks.

4. 4

   Coat cutlets in potato, place on a greased baking tin, and brown in the oven.

5. 5

   Make sauce with butter, flour, cold water, Worcestershire sauce, and catchup.

6. 6

   Serve cutlets with peas and sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 43. 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 pota- toes, yolks of two eggs, one ounce of butter, one half ounce of flour, one and one-half gill of cold water, one half table- spoonful of Worcestershire sauce, one half table-spoonful of catchup, six drops of caramel, one tea-spoonful of salt, one half tea-spoonful of pepper, one pint of green pease

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