Fried Mutton Cutlets

Ingredients

• Use the best end of neck of mutton.
• Egg and crumb.
• fry in bath of fat

Method

1. 1

   Saw across the long bones to make the cutlets of equal length — about 3-4 inches long.

2. 2

   Trim off most of the fat.

3. 3

   Polish the inside curve of the bone by scraping it with a knife.

4. 4

   Bare about 0.5 inch of bone at the end of each cutlet.

5. 5

   Egg and crumb, and fry in bath of fat about 7 minutes, reducing the heat after the first minute to prevent them from becoming too brown before they are cooked through.

6. 6

   Free from grease on kitchen paper.

7. 7

   Dish overlapping round a heap of mashed potatoes or green vegetables.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 14. The excerpt below is the record exactly as published.

Fried Mutton Cutlets. Use the best end of neck of mutton. Saw across the long bones to make the cutlets of equal length — about 3^- or 4 inches long. To divide the cutlets, first divide the meat with a knife, then use a chopper to chop through the chine bone, afterwards removing the piece of this bone that is attached to each cutlet. Trim off most of the fat. Polish the inside curve of the bone by scraping it with a knife, after removing the skin found there. Bare about \ inch of bone at the end of each cutlet. Egg and crumb, and fry in bath of fat about 3 34 PRACTICAL COOKERY. 7 minutes, reducing the heat after the first minute to prevent their becoming too brown before they are cooked through. Free from grease on kitchen paper. Dish overlapping round a heap of mashed potatoes or green vegetables. Cutlets of Sweetbreads. 1 or 2 calf’s sweetbreads. I Vegetables for centre. Egg and crumbs.

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