Haricot Mutton Cutlets

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. Cut a loin or best end of a neck of mutton into steaks, trim them neat, and fry them till three parts done, and of a nice colour.
  2. Put them into a stewpan, add a little liquor to preserve them from burning, and simmer till tender.
  3. Lay the steaks round in a dish, and serve them up with haricot sauce over.
  4. The essence that the steaks were stewed in to be strained, skimmed clean from fat, and added to the sauce.
Original Text
Haricot Mutton Cutlets. Cut a loin or best end of a neck of mutton into steaks, trim them neat, and fry them till three parts done, and of a nice colour. Put them into a stewpan, add a little liquor to preserve them from burning, and simmer till tender. Lay the steaks round in a dish, and serve them up with haricot sauce over. N. B. The essence that the steaks were[50] stewed in to be strained, skimmed clean from fat, and added to the sauce.
Notes
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