Fried Lamb Cutlets

Ingredients

• two breasts of Lamb
• a raw egg
• three yolks
• two whites
• 2 table-spoonfuls of oiled butter
• salt
• pepper
• a small quantity of cayenne pepper

Method

1. 1

   Trim the lamb breasts, cover with veal stock, and boil.

2. 2

   Prepare forcemeat, spread it over the insides, and press together.

3. 3

   Coat with egg and breadcrumbs, and fry until golden.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 216. The excerpt below is the record exactly as published.

Pried Lamb Cutlets. — Trim the outer skin off two breasts J of Lamb, put them in a saucepan, cover with veal stock, and boil slowly. Prepare a veal forcemeat, seasoning highly with herbs and spices, and bind it with a raw egg. When the breasts of Lamb are tender, bone them, and spread the force- meat over the insides, laying them one on top of the other, the forcemeat sides together. Put them between two dishes with a heavy weight on the top, and leave for several hours. Take some small bones from the ribs, trim to the shape of cutlet-bones, and blanch them. Cut the cold breasts into pieces, and form them to the shape of cutlets. Beat three yolks and two whites of eggs well together with 2 table-spoonfuls of oiled butter, the butter being mixed in slowly drop by drop ; brush the cutlets over with a paste-brush dipped in the beaten egg mixture, and roll them in fine white breadcrumbs that have been seasoned with salt, pepper, and, if liked, a small quantity of cayenne pepper

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