The Invalid's Cutlet

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 120 min Total: 120 min
Yield
1.0 person
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
INGREDIENTS
Instructions (3)
  1. Have the cutlet cut from a very nice loin or neck of mutton; take off all the fat; put it into a stewpan, with the other ingredients; stew very gently indeed for nearly 2 hours, and skim off every particle of fat that may rise to the surface from time to time.
  2. The celery should be cut into thin slices before it is added to the meat, and care must be taken not to put in too much of this ingredient, or the dish will not be good.
  3. If the water is allowed to boil fast, the cutlet will be hard.
Original Text
THE INVALID'S CUTLET. 1865. INGREDIENTS.—1 nice cutlet from a loin or neck of mutton, 2 teacupfuls of water, 1 very small stick of celery, pepper and salt to taste. Mode.—Have the cutlet cut from a very nice loin or neck of mutton; take off all the fat; put it into a stewpan, with the other ingredients; stew very gently indeed for nearly 2 hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be cut into thin slices before it is added to the meat, and care must be taken not to put in too much of this ingredient, or the dish will not be good. If the water is allowed to boil fast, the cutlet will be hard. Time.—2 hours' very gentle stewing. Average cost, 6d. Sufficient for 1 person. Seasonable at any time.
Notes
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