Various - The Girl's Own Paper, Vol. VIII, No. 354, October 9, 1886 стр 5.

Stewed Mutton Cutlets.Cut two carrots, two turnips, and two potatoes into dice, trim some cutlets and toss them in butter in a stewpan, with a sprinkling of pepper and salt, till they begin to colour, then put in the carrots and three-quarters of a pint of hot water, a tablespoonful of tomato sauce, and a small bunch of sweet herbs and parsley; stew gently fifteen minutes, add the potatoes and turnips, and simmer about an hour or until tender; add a piece of butter rolled in flour, a small piece of glaze, and pepper and salt to taste. Remove the herbs and serve the cutlets round the vegetables, with as much of the gravy as is required.