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Anne Bayne booke [of recipes] circa 1700
Page 97
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(97) To make Cutlets Take a neck of mutton & cut it in stakes. & lay them in a tin drippin pan before your fire. & when they are well warmed strow over them a little pepper & salt & nutmeg grated. Then shred a few herbs over them. Then dredge them over with grated bread & when that side is enough & well baisted with butter. turne them & doe the same to the other side then dish them up with a little gravy warmed. & garnish it with what pickles you please.
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(97) To make Cutlets Take a neck of mutton & cut it in stakes. & lay them in a tin drippin pan before your fire. & when they are well warmed strow over them a little pepper & salt & nutmeg grated. Then shred a few herbs over them. Then dredge them over with grated bread & when that side is enough & well baisted with butter. turne them & doe the same to the other side then dish them up with a little gravy warmed. & garnish it with what pickles you please.
Szathmary Culinary Manuscripts and Cookbooks
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