Recipes > Meat > Lamb > Lamb Cutlets Mentone

Lamb Cutlets Mentone


  • lamb cutlets
  • 2 onions
  • 1 1/2 cups of sliced onions
  • 1 quart of boiling water
  • 3 level tablespoons of flour
  • 1/2 can of tomato soup
  • 1 tablespoon of finely chopped parsley


Have the butcher cut the neck of lamb or mutton for cutlets. Wipe with a damp cloth and place in a saucepan with onions and water. Cook slowly until tender, then remove the cutlets and flatten well. Roll in flour and then brown in hot fat. Now add sliced onions to the fat in the pan, left from browning the cutlets. Toss and brown very lightly. Now add one cup of water and cook until the onions are soft and the water evaporated. Dust flour over the onions and toss to blend thoroughly. Then add tomato soup and 3/4 of a cup of water. Bring to a boil; add the cutlets and let simmer for ten minutes. Lift the onions to a hot platter, then place the cutlets on top and pour the gravy over the meat. Garnish with parsley.


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Mrs. Wilson's Cook Book (1920).

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