Fillets of Mutton with Artichoke Bottoms

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Take a piece of loin of mutton that has been well hung, remove all the bone and unnecessary fat and skin from it and then cut it into fillets about an inch and a half thick
  2. bat them out on a wetted board and shape them into nice formed fillets
  3. then lard them with lardons of fat bacon just round the edge to form a pretty border
  4. trim the lardons
  5. season with a little pepper and salt
  6. put the fillets on a plate
  7. season them
Original Text
Fillets of Mutton with Artichoke Bottoms. (Filets de Mouton aux Fonds d’Artichauts.) Take a piece of loin of mutton that has been well hung, remove all the bone and unnecessary fat and skin from it and then cut it into fillets about an inch and a half thick, bat them out on a wetted board and shape them into nice formed fillets, then lard them with lardons of fat bacon just round the edge to form a pretty border, trim the lardons, season with a little pepper and salt, and put the fillets on a plate; season them
Notes
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