The 1901 Cookbook Archive
No. 938 — Mutton Cutlets with Baked Onions
English historical translation of Molokhovets recipe No. 938 from the 1901 Russian cookbook, retaining original methods and measures.
Bake ten to twelve onions in the oven until soft, then peel them.
Pile the baked onions in the centre of a serving platter, arrange the mutton cutlets around them and pour over the butter in which the cutlets were fried.
Historical editorial note: The source does not repeat a method for preparing the mutton cutlets; it only describes the baked-onion garnish.
Original source: Read Russian recipe No. 938. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.