Lamb Cutlets With Braised Onions
From Better Food (1921).
Source and licence
From Better Food (1921), printed page 372, digitised by the Internet Archive: https://archive.org/details/BetterFoodV26
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- six tablespoonfuls of flour
- one cup and one-half of water
- one cup of diced carrots
- a tablespoonful of Hollandaise sauce
- one dozen onions
Method
- Have the butcher cut the neck or breast into cutlet-sized pieces about one inch thick.
- Wipe with a damp cloth and then dip in flour and brown quickly in hot fat.
- Now add six tablespoonfuls of flour and brown well.
- Add: one dozen onions, one cup and one-half of water, one cup of diced carrots, one cup of diced green tops of scallions.
- Cover and cook very slowly until meat is tender, usually about two and one-half hours.
- Seasof.
- To serve, lift the meat on pieces of toast and pour over some of the vegetables and gravy, then mask with a tablespoonful of Hollandaise sauce.
- Sprinkle with fine-chopped parsley.