Transcribe
Translate
Durrell Stables Survayer of the Meltings Gold Pot Book, April 25, 1814
Intro 1
More information
digital collection
archival collection guide
transcription tips
To Dress Mutton Cutlets a la maintenon Half fry the Cutlets, strew them while hot with Herbs, Crumbs of Bread & seasoning; put them in paper immediately, & finish the dressing on a gridiron Be careful the Paper does not catch light; to stop or prevent which, rub a bit of Butter on it first - to dress Mutton kebobbed Take all the fat out of a loin of Mutton, as well as that on the outside if too fat, & remove the skin joint it at every bone: mix a small nutmeg grated with a little pepper & salt, bread crumbs, & herbs; dip the steaks into the yolks of three eggs & sprinkle the above mixture all over them; then place the steaks together as they were before they were cut asunder tie them, and fasten them on a small spit - Roast them at a quick fire; put a dish underneath and baste them with a good piece of butter and the liquor which comes from the meat; but throw [some?] more of the above seasoning over. When done enough, take it up, and lay it in a dish. have half a pint of good gravy ready besides that in the dish and put into it two spoonsful of Catsup, & rub down a teaspoonful of flour with it; give this a boil, & pour it over the mutton, but first let all the fat be well skimmed off Mind to keep the Meat hot till the Gravy is ready -
Saving...
prev
next
To Dress Mutton Cutlets a la maintenon Half fry the Cutlets, strew them while hot with Herbs, Crumbs of Bread & seasoning; put them in paper immediately, & finish the dressing on a gridiron Be careful the Paper does not catch light; to stop or prevent which, rub a bit of Butter on it first - to dress Mutton kebobbed Take all the fat out of a loin of Mutton, as well as that on the outside if too fat, & remove the skin joint it at every bone: mix a small nutmeg grated with a little pepper & salt, bread crumbs, & herbs; dip the steaks into the yolks of three eggs & sprinkle the above mixture all over them; then place the steaks together as they were before they were cut asunder tie them, and fasten them on a small spit - Roast them at a quick fire; put a dish underneath and baste them with a good piece of butter and the liquor which comes from the meat; but throw [some?] more of the above seasoning over. When done enough, take it up, and lay it in a dish. have half a pint of good gravy ready besides that in the dish and put into it two spoonsful of Catsup, & rub down a teaspoonful of flour with it; give this a boil, & pour it over the mutton, but first let all the fat be well skimmed off Mind to keep the Meat hot till the Gravy is ready -
Szathmary Culinary Manuscripts and Cookbooks
sidebar
