Hot Pot of Mutton from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some neck or loin of mutton for this dish and cut it in cutlets, allowing one to each person; remove all unnecessary fat and skin from them, season well with pepper and salt, and place on each...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Oven
- Spoon
- Ladle
- Parchment paper
- Plate
Ingredients
- parsley
- oysters
- kidney
- potatoes
- salt
- raw mutton kidney
- pie
- eschalot
- french capers
- poultry
- gravy
- butter
- buttered paper
- water
- pepper
- loin of mutton
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