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Emily Netuzed recipe book, August 1874
Page 103
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"Lamb or Mutton Cutlets a la Princesse" These should be cut rather thicker than usual but neither flattened nor trimmed. Placed in a stew-pan upon a bed of sliced vegetables moisten with as much good [stack?] as covers the cutlets + set them to braise on a slow fire for about 1 1/2 hours. Then put them in [press?] between 2 dishes when cold trim them next cover the bottom of the stewpan with aspic jelly when this has become cool + set firm place the cutlets on it + pour more aspic jelly on them + place the stewpan in ice use a tin cutter shaped as a cutlet to stamp out the cutlets dish them on aspic jelly + top in some instead of sauce.
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"Lamb or Mutton Cutlets a la Princesse" These should be cut rather thicker than usual but neither flattened nor trimmed. Placed in a stew-pan upon a bed of sliced vegetables moisten with as much good [stack?] as covers the cutlets + set them to braise on a slow fire for about 1 1/2 hours. Then put them in [press?] between 2 dishes when cold trim them next cover the bottom of the stewpan with aspic jelly when this has become cool + set firm place the cutlets on it + pour more aspic jelly on them + place the stewpan in ice use a tin cutter shaped as a cutlet to stamp out the cutlets dish them on aspic jelly + top in some instead of sauce.
Szathmary Culinary Manuscripts and Cookbooks
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