Cutlets a la Irish Stew

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 (10)
Instructions (9)
  1. Get the best end of a neck of mutton, take off the under bone, and cut it into chops.
  2. Season the chops with pepper, salt, a little mushroom powder, and beaten mace.
  3. Put the chops into a stewpan.
  4. Add a large onion sliced, some parsley and thyme tied in a bunch, and a pint of veal broth.
  5. Simmer the chops till three parts done.
  6. Add some whole potatoes peeled.
  7. Let them stew till done.
  8. Serve it up in a deep dish.
  9. Note: Let the parsley and thyme be taken out when the stew is to be served up.
Original Text
Cutlets a la Irish Stew. Get the best end of a neck of mutton, take off the under bone, and cut it into chops; season them with pepper, salt, a little mushroom powder, and beaten mace. Put them into a stewpan, add a large onion sliced, some parsley and thyme tied in a bunch, and a pint of veal broth. Simmer the chops till three parts done, then add some whole potatoes peeled, and let them stew till done. Serve it up in a deep dish. N. B. Let the parsley and thyme be taken out when the stew is to be served up.
Notes
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