Lambs' cutlets
Butter
Stock or gravy
Cocks' combs
Bits of fowl's liver
Mushrooms, cut up
A white sauce with half a gill of cream

"Fry as many lambs' cutlets as you require very sharply in

butter, drain off the butter and replace it with some very

good stock or gravy. Make a ragout of cocks' combs, bits of

fowl's liver and mushrooms all cut up add a white sauce

with half a gill of cream mixed with it, and with this mask the cutlets, and saute them for fifteen minutes."

This recipe (#94) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

Back to main list