Dressed Cutlets

Ingredients

• 2 small mutton chops
• 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

   Prepare the mutton chops by trimming them.

2. 2

   Mix the bread crumbs with the flour, salt, and pepper.

3. 3

   Dip the chops in the beaten egg, then coat with the breadcrumb mixture.

4. 4

   Heat the butter in a frying pan and fry the chops until golden brown on both sides.

5. 5

   Serve hot.

As published

This recipe was extracted from The school cookery book (1881), page 35. The excerpt below is the record exactly as published.

teaspoonful flour; i gill cold water; a pinch of salt; a pinch of peppei. Put the dripping into the frying-pan ; let it melt but not become hot. Prick the sausages in several places with a darning needle to prevent them bursting. Put them into the fat ; fry very slowly (that is, not upon a hot part of the fire) for about fifteen minutes, turning them frequently. For gravy, mix the water gradually with the flour, pepper, and salt, stirring till smooth. Remove the sausages from the pan, add this mixture to the fat, and boil for a few minutes, stirring to keep it smooth. Place the sausages on a piece of dry toast, and pour the sauce round them. Bacon and Eggs. — Required: % lb. bacon; 1 egg. Place the bacon in thin slices in a cold frying-pan ; put it on the fire, and, when the fat of the bacon is almost clear, turn it. It takes from five to ten minutes to cook. Remove the bacon to a hot plate. Break the egg gently into a teacup ; slide it gently out of the teacup into the frying-pan ; it will be cooked in about three minutes. Keep the bacon gravy for making oatcakes, or for eating with bread instead of butter. The rind of the bacon should not be cut off until it is cooked, as without it the bacon curls up while cooking, and so is unequally cooked. Toasted Bacon. — Cut the bacon into very thin slices; hold each slice on a fork, putting the fork 78 MEAT— FRYING. / through the fat part ; hold it in front of a bright fire, over a hot dish, till the bacon begins to brown ard the fat to curl ; cut off the rind ; arrange neatly or a hot dish, and serve alone or with poached eggs. Bacon may also be toasted on the hooks in a Duxh oven. B ried Tripe. — Required: *4 lb. cooked tripe; 3 oz. flour ; about 1 )4 gills water ; teaspoonful salt ; x pinch of pepper. Mix the flour, pepper, and salt together; add gradually enough water to make a thick batter. Cut the tripe into neat small pieces ; dry them ; dip each piece with a fork into the batter. Fry according to general directions, page 43. 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

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