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Mutton Cutlets Stewed in their Own Gravy
Good
Preparation info
- Difficulty
Medium
- Ready in
1 hr 15
Appears in
By Eliza Acton
Published 1845
Ingredients
Method
Trim the fat entirely from some cutlets taken from the loin; just dip them into cold water, dredge them moderately with pepper, and plentifully on both sides with flour