Evening Republican, Volume 20, Number 278, Rensselaer, Jasper County, 20 November 1916 — Lamb Cutlets With Young Carrots. [ARTICLE]

Lamb Cutlets With Young Carrots.

Trim a bunch of carrots and cook them until tender; drain well. Get a piece of neck of mutton, cut into cutlets and trim them neatly; brush them over with butter and broil quickly, turning them frequently. Put two tablespoonfuls of butter into a pan and melt, then add the carrots and fry until hot. When ready, arrange then in the center of a hot dish and strew with finely-minced parsley. Arrange the broiled cutlets round and serve with brown gravy.