CUTLETS A LA IRISH STEW.
Take the best end of a neck of mutton, remove the under bone, and cut it into chops; season them with pepper, salt, a little mushroom powder and beaten mace. Put them into a stewpan, add a large onion sliced, some parsley and thyme tied in a bunch, and a pint of veal broth. Simmer the chops till three parts done, then add some whole potatoes peeled, and stew till done. Serve in a deep dish.
Let the parsley and thyme be taken out before serving.
- The Art of Cookery, Whittaker and Co., 1836.