Lamb Cutlets, Cold
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 798. The excerpt below is the record exactly as published.
Lamb Cutlets, Cold.— When a loin or -any other joint of lamb has been under-dressed, it is a good plan to divide it into cutlets of a neat shape and fully three-quarters of an inch in thickness, to dip these in beaten egg, strew over nicely-flavoured bread-crumbs, and fry or broil them until lightly browned on both sides. As there is a danger that the meat wiU be dry when it is dressed the second time, care should "be taken not only to cook the cutlets over a good fire, but also to dip them into a little clarified butter before serving them. Time, five or six minutes to fry. Probable cost. Is. per pound. Sufiicient, half a dozen cutlets
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