Posted by: hearttohearthcookery | June 14, 2014

Cut the loin thin

IMG_9137-001  The receipt (recipe) for Lamb Cutlets is from Eliza Acton’s Modern Cookery for Private Families first published in 1845 and remained in print for more than seventy years.  The first step is to cut the loin thin.

Visit my website at:   www.hearttohearthcookery.com


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