Crumbed Lamb Cutlets

Ingredients

• three slices, about half an inch thick, cut from a leg of lamb
• two table-spoonfuls of lemon juice
• half a teaspoonful of onion juice
• half a teaspoonful of salt
• one-eighth of a teaspoonful of pepper
• two table-spoonfuls of salad oil
• melted butter
• fine bread crumbs

Method

1. 1

   Mix lemon juice, onion juice, salt, pepper, and salad oil.

2. 2

   Rub over lamb slices and marinate for an hour.

3. 3

   Spread with melted butter, dip in bread crumbs, and cook in a double-broiler for eight minutes.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 168. The excerpt below is the record exactly as published.

Crumbed Lamb Cutlets. Have three slices, about half an inch thick, cut from a leg of lamb. Mix well in a cup two table-spoonfuls of lemon juice, half a teaspoonful of onion juice, half a tea- spoonful of salt, one-eighth of a teaspoonful of pepper, and two table-spoonfuls of salad oil, and rub the mix- ture over the slices of lamb. Cover the dish in which the meat lies, and put it away for an hour or more. When ready to cook the cutlets, spread them lightly with melted butter, and dip them in fine bread crumbs

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