Mutton cutlets

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

a neck of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
thick melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sweet-herbs, chopped small ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
grated bread ↝ Bread, vegetable [Yeast breads]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

sauce

gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
anchovies
shalots
thick butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (7)

Cut a neck of mutton into cutlets.
Beat it till very tender.
Wash it with thick melted butter.
Strew over the side which is buttered some sweet-herbs, chopped small, with grated bread, a little salt, and nutmeg.
Lay it on a gridiron over a charcoal fire.
Turn it, and do the same to that side as the other.

sauce

Make sauce of gravy, anchovies, shalots, thick butter, a little nutmeg, and lemon.

Original Text

Mutton cutlets.

Cut a neck of mutton into cutlets; beat it till very tender; wash it with thick melted butter, and strew over the side which is buttered some sweet-herbs, chopped small, with grated bread, a little salt, and nutmeg. Lay it on a gridiron over a charcoal fire, and, turning it, do the same to that side as the other. Make sauce of gravy, anchovies, shalots, thick butter, a little nutmeg, and lemon.

Notes

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