Lamb Cutlets Shrewsbury from The Times Cookery Book by Katie Stewart
Trim the excess fat from the cutlets. Heat the fat in a frying pan, then brown the cutlets on both sides in the hot fat. Trim and slice the mushrooms. Remove the cutlets from the pan and place in a...
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Cooking tools:
- Baking dish
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
Ingredients
- chopped parsley
- freshly milled pepper
- pinch ground nutmeg
- 8 lamb cutlets
- 2 tablespoons Worcestershire sauce
- 4 tablespoons redcurrant jelly
- ¼ lb (100 g) button mushrooms
- ½ oz (15 g) vegetable fat
- salt
- ¼–½ pint (1½–3 dl) stock
- 1 level tablespoon flour
- juice of 1 lemon
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