Mutton Cutlets à la Macédoine
A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).
A historical recipe
The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Ingredients--Part of best end of neck of mutton.
- 1 egg.
- Bread-crumbs.
- 3 oz.
- of clarified butter.
- Seasoning.
- Method.--Saw off the chine bone, and the ends of the rib bones, leaving the cutlet bone three inches in length.
- Cut the cutlets with a bone to each, and beat them with a cutlet bat to about half an inch in thickness.
- Trim them, and leave half an inch of the rib bone bare.
- Season, egg and bread-crumb, and fry in clarified butter in a sauté pan for five or seven minutes.
- Dish on a border of mashed potatoes, put a macédoine of vegetables in the centre, and pour brown sauce round them.