Title: Lamb Cutlets a la Maintenon - England, 1783
Categories: British History Lamb Entree Onion
Yield: 4 Servings

4		Lamb Cutlets; well trimmed
1		Egg; Lightly beaten
2	oz	(1 cup) Breadcrumbs
4	tb	Chopped parsley
1	ts	Marjoram
1	ts	Thyme
1	ts	Winter Savory
1/2	ts	Nutmeg
1/4	ts	Pepper
1	ts	Salt
3	oz	(4 Tbs) Butter
4		Shallots; finely chopped
1/2	pt	(1 cup) Gravy or rich stock
1	tb	Vinegar

Farley's method is perfectly clear to the modern reader. His buttered paper can be replaced by buttered wax paper or one of the new roasting wraps that are now available.

From the original: Take a neck of mutton, cut it into chops, with a bone in each, and take the fat off the bone, and scrape it clean. Take some crumbs of bread, parsley, marjoram, thyme and winter savory, and chop all fine; grate some nutmeg in it, and season with pepper butter in a stew-pan and dip the chops into the butter. Then roll them in the herbs, and put them in half sheets of buttered paper. Leave the end of the bone bare, and broil them on a clear fire for twenty minutes. Send them up in the paper, with the following sauce in a boat: Chop four shallots fine, put them in half a gill [1 gill = 1/2 cup] of gravy, a little pepper and salt, and a spoonful of vinegar, and boil them for a minute.

From _The London Art of Cookery_ John Farley, 1783 in _Seven Centuries of English Cooking_. Compiled and updated by Maxime de la Falaise. Grove Press, 1992. ISBN 0-8021-3296-0 Typos by Jeff Pruett. From: Jeff Pruett Date: 09 Mar 97 National Cooking Echo Ä

previous

next