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Côtelettes de Mouton Braisée
(Mutton Cutlets Braised.) Ingredients.
The best end of a Neck of Mutton.
Larding Bacon, and one ounce of Butter.
One Carrot, two Onions and a small Turnip.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Fish › Côtelettes de Mouton Braisée
(Mutton Cutlets Braised.) Ingredients.
The best end of a Neck of Mutton.
Larding Bacon, and one ounce of Butter.
One Carrot, two Onions and a small Turnip.