Chaufroid of Mutton Cutlets

Preparation info

  • 6

    • Difficulty


    • Ready in

      2 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 cutlets from the best end of neck mirepoix
  • salt and pepper
  • 6 oz. liver farce
  • <


Braise the neck as directed for Braised Mutton Cutlets. When cold, cut into neat cutlets and remove all the surplus fat. Season on both sides with salt and pepper. Cover one side of the cutlets with a thin layer of liver farce. Carefully dissolve the gelatine in 2 tablesp. cold water and divide equa