Dressed Cutlets

Ingredients

• 2 small mutton chops with a long bone in each
• about 2 oz. stale bread crumbs
• 1 small egg
• 2 oz. butter
• 1 teaspoonful flour
• 1 pinch of salt
• 1 pinch of pepper

Method

1. 1

   Trim the cutlets neatly, sprinkle with pepper and salt, and cover with flour.

2. 2

   Beat the egg and cover each cutlet with it.

3. 3

   Toss in bread crumbs.

4. 4

   Melt butter in a frying pan and fry the cutlets slowly until browned on both sides.

5. 5

   Serve with mashed potatoes and garnish with parsley.

As published

This recipe was extracted from The school cookery book (1881), page 36. The excerpt below is the record exactly as published.

Dressed Cutlets. — Required: 2 small mutton chops with a long bone in each : about 2 oz. stale bread crumbs ; 1 small egg ; 2 oz. butter ; 1 tea- spoonful flour ; 1 pinch of salt ; 1 pinch of pepper. Trim the cutlets neatly, leaving about an inch of the bone bare ; sprinkle with the pepper and salt ; cover slightly with the flour. Break the egg on a plate, beat slightly with a fork ; cover each cutlet well with the egg, using a feather or brush; toss them in the bread crumbs in a sheet of kitchen paper. Melt the butter in a thick frying-pan, but do not let it dis- colour. Place the cutlets in the pan, and fry very slowly till the butter round each cutlet begins to brown. Then turn carefully with a knife ; cook the other side in the same manner ; when ready, place them on kitchen paper to absorb the butter. Serve neatly with mashed potatoes, and garnish with parsley. COLD MEAT COOKERY. 79 XIV.— COLD MEAT COOKERY. Hash. — Required : J/?, lb. cold meat ; i sprig of a flavouring herb ; i heaped teaspoonful flour ; /2 oz. dripping; pint pot liquor or water; i large tab e spoonful ketchup ; teaspoonful vinegar ; i pinch of pepper ; hi teaspoonful salt. . . Cut the meat into thin slices; melt the dripping m a small stew-pan ; remove it from the fire ; add the flour and mix well ; pour m gradually the pot liquor or cold water, stirring till smooth. Add the other ingredients except. the meat; stir over the fire till it has boiled for three minutes. Draw the pan to the side of the fire to allow the sauce to cool; remove the sprig of herb ; place the pieces of meat in the sauce ; simmer very gently for about ten minutes , be careful not to let it boil, as the meat will harden. Serve hot, with sippets of toasted bread. Shepherd’s Pie. — Required: lb. cold meat; i lb. cold potatoes; 2 small onions; 1 sprig flavouring herb ; 1 teaspoonful flour

Cook this with the app: pantry check, scaling, and the assistant.