Recipe history & notes
Cutlets with Sardines is a historical Romanian recipe from 1842, presented with ingredients, preparation, and historical context. This page brings together the available transcription, editorial notes, and the original manuscript image.
Ingredients – Cutlets with Sardines
- lamb cutlets
- 12 sardines
- parsley
- lemon juice
- cream
- white bread
- lamb brains
- butter
- pepper
- salt
Original manuscript
Digitised facsimile from the 1842 archive.
Historical narrative
# Cutlets with Sardines (1842)
## Faithful Translation into Modern English
Take a loin of mutton and make cutlets, or prepare them from ribs. Then take twelve sardines, washed and cleaned, and chop them very finely with parsley; spread this mixture thinly over the cutlets, then place them in a pan and pour over them lemon juice and a few spoonfuls of cream; cover and place embers on top and let them cook. Meanwhile prepare fried slices of bread; then take lamb brains, clean them and chop finely with parsley, pepper and salt, and fry them with a little butter; spread this mixture over the fried bread slices and place other slices of bread on top. Arrange the cutlets on a platter and garnish around with sardines.
Cook’s advice
# Modern Tips (not part of the original text)
- Use individual lamb chops for even portions.
- Bake covered at 180°C instead of using embers.
- Substitute lamb brains with a fine pâté if preferred.
- Reduce the lemon and cream sauce slightly for better consistency.
Additional notes
# Historical and Language Notes
- “Cot de oaie” refers to the loin or rib section of mutton.
- Embers placed on top indicate a covered, oven-like cooking method.
- Sardine garnish and brain-topped fried bread suggest French culinary influence.