Name: Mutton Cutlets with Chestnuts
Ingredients: 1/2 pint of cream

Mutton Cutlets with Chestnuts

Ingredients

1/2 pint of cream

Directions

Dish up cutlets, as previously shown, garnish with chestnuts which have been equally heated in a stewpan, so that the husk will easily peel off; take the chestnuts with a little good broth and put in clean stewpan; let simmer; when done pound in a mortar; put in a pan with a little sugar, nutmeg, 1/2 pint of cream; reduce the pulp, rub through a sieve, put in stewpan, let it get hot, mix in some butter, pour round cutlets some thin sauce.

By Margaret Brown. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.