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English cookbook, 1799
Page 215
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Savoury Mutton cutlets Mrs Tayler put into a small frying pan a piece of butter with Chives, sweet Bazill, sweet marjorum and Thyme of each a Teaspoonful when shred as small as possible fry them a short time, have some nice cutlets, season them with Pepper, Salt, Mace and Cayenne dip them in the above ingredients when hot, and strew over them fine bread crumbs and dry them in a pan with Butter, a nice brow, put the cuttings of the Mutton to stew for gravy, with what remains of the herbs and a little lemon peel season the same as the cutlets, take off the fat and thicken with flour and butter. Garnish with Pickles walnuts - Veal Cutlets. Mrs Tayler Cut them thin and round, season with pepper, salt, mace and cayenne, shred fine a little lemon, thyme and parsley, rub it on them Egg them and stew fine bread crumbs on them, fry a light brown, make gravy of the trimmings of veal -
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Savoury Mutton cutlets Mrs Tayler put into a small frying pan a piece of butter with Chives, sweet Bazill, sweet marjorum and Thyme of each a Teaspoonful when shred as small as possible fry them a short time, have some nice cutlets, season them with Pepper, Salt, Mace and Cayenne dip them in the above ingredients when hot, and strew over them fine bread crumbs and dry them in a pan with Butter, a nice brow, put the cuttings of the Mutton to stew for gravy, with what remains of the herbs and a little lemon peel season the same as the cutlets, take off the fat and thicken with flour and butter. Garnish with Pickles walnuts - Veal Cutlets. Mrs Tayler Cut them thin and round, season with pepper, salt, mace and cayenne, shred fine a little lemon, thyme and parsley, rub it on them Egg them and stew fine bread crumbs on them, fry a light brown, make gravy of the trimmings of veal -
Szathmary Culinary Manuscripts and Cookbooks
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