To Make Cotelets

This recipe dates back to the late 17th century, found in the handwritten manuscript of Penelope Patrick, an English gentlewoman between 1671 and 1675. During this period, household recipe books were carefully maintained by women of the gentry and upper-middle classes, reflecting both practical cooking and the influence of courtly cuisine. Cutlets such as these—whether lamb or veal—were considered refined presentations of meat, suitable for both everyday dining and entertaining. The use of breadcrumbs, vinegar, and basting with butter echoes the beginnings of what would later become more formal techniques in French and English cookery. The method celebrates open-fire grilling, a hallmark of pre-industrial kitchens, and embraces the balance of tanginess and richness with the vinegar and butter pairing.

Cooks of the 17th century would have used a heavy rolling pin or wooden mallet to beat and tenderize the meat. The cutlets were grilled on a metal gridiron—an iron rack held over a wood or charcoal fire, or set before an open hearth. For making the simple gravy, a shallow pan or dripping tray would be used to catch and heat the meat juices. Basting brushes may have been bunches of herbs or feathers bound together. Simple knives, bread graters, and coarse cloths for straining or wiping would round out the kitchen arsenal—basic, practical, yet effective tools for robust, flavourful cookery.