Fillets of Mutton with Artichoke Bottoms from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a piece of loin of mutton that has been well hung, remove all the bone and unnecessary fat and skin from it and then cut it into fillets about an inch and a half thick, bat them out on a wette...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- paper
- gherkin
- warm butter
- salt
- mashed potato
- artichoke bottoms
- buttered paper
- mutton
- loin
- pepper
- fat bacon
- lardons
- lard
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