Posted by: hearttohearthcookery | June 18, 2014

Sauce for Lamb Cutlets


Eliza Acton recommended Asparagus Sauce, for Lamb Cutlets.  To make this receipt (recipe) she directs to cut the tender points of some young asparagus into half-inch lengths, or into the size of peas only: wash them well and drain.   The asparagus cut into the size of peas is in the copper colander for washing.

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