Mutton Cutlets Stewed in their Own Gravy from Modern Cookery for Private Families by Eliza Acton
Trim the fat entirely from some cutlets taken from the loin; just dip them into cold water, dredge them moderately with pepper, and plentifully on both sides with flour; rinse a thick iron saucepan...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
Ingredients
- loin
- cold water
- pepper
- flour
- spring water
- salt
- mutton
- water
- gravy
- broth
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