Posted by: hearttohearthcookery | June 18, 2014

Sauce for Lamb Cutlets

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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.

Visit my website at:   www.hearttohearthcookery.com

 


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