Brown Lamb Steaks

Ingredients

• Lamb Steaks
• beaten egg
• four heaped table-spoonfuls of bread-crumbs
• half a tea-spoonful of salt
• quarter of a tea-spoonful of pepper
• the eighth of a small nutmeg, grated
• a table-spoonful of finely-minced parsley
• the thin rind of a quarter of a lemon
• half a pint of nicely-seasoned gravy
• a glass of port
• half a dozen stewed mushrooms

Method

1. 1

   Flatten the steaks, dip them into beaten egg, and then into seasoned bread-crumbs.

2. 2

   Fry the chops in hot fat.

3. 3

   Thicken gravy with butter rolled in flour, add port and mushrooms.

4. 4

   Serve steaks on a hot dish, pour sauce into the center, and garnish with fried sippets or pickled gherkins.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 806. The excerpt below is the record exactly as published.

Lamb Steaks, Brown.— Flatten the steaks, dip them into beaten egg, and after- wards into finely-grated bread-crumbs flavoured and seasoned as follows: — With four heaped table-spoonfuls of bread-crumbs mix half a tea-spoonful of salt, quarter of a tea-spoonful of pepper, the eighth of a small nutmeg, grated, a table-spoonful of finely-minced parsley, and the thin rind of a quarter of a lemon chopped a» small as possible. Fry the chops in hot fat, thicken half a pint of nicely- seasoned gravy with a lump of butter rolled in flour, and add a glass of port and half a dozen stewed mush- rooms

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