Twentieth Century Cook Book

A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.

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Deviled Cutlets

Trim and boil cutlets of lamb or mutton, and when nearly done season them with one-fourth saltspoonful of cayenne well mixed with half teaspooonful of salt, and roll each cutlet in chutney. Return to the grill, finish cooking on both sides and serve with lettuce salad and a French dressing or with potato salad.

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