Lamb Cutlets, Superlative (a la Princesse)

Ingredients

• some good melted butter
• egg
• bread-crumbs
• asparagus, green peas, or any other vegetables

Method

1. 1

   Trim and fry cutlets until under-dressed.

2. 2

   Dip in melted butter, chill to set, then coat in egg and breadcrumbs, fry, and serve with vegetables.

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.

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 for three persons. Lamb Cutlets or Chops Stewed in their own Gravy. — Take a thick iron saucepan — if possible, one sufiiciently large to take all the cutlets in one layer — put a little cold water in it, though not nearly sufiicient to cover the cutlets, and after dipping these into cold water, peppering, and afterwards flouring them, put them into the pan, place them on a moderate fire, and let them simmer ■as gently as possible until they are done enough. 'Throw a tea-spoonful of salt over them as soon as they begin to simmer, and serve all the gravy in the dish with them. The great secret of stewing cutlets in this way is to let them simmer gently. If boiled quickly there will be no gravy left when they are to be taken oft', and the meat will be hard. Skim the fat off cai'efully before serving. Time to simmer, an hour. Probable cost, Is. per pound. Sufiicient, half a dozen cutlets for two or three persons. Lamb Cutlets, Superlative (some- times called Lamb Cutlets, a la Princesse). — Trim and shaj^e some lamb cutlets neatly, and fry them plainly {see Lamb Chops, Fried), letting them be rather under-di-essed than otherwise. When half cold dip each cutlet into some good melted butter, flavoured with mushrooms. Place them uj)on ice to set the sauce, and afterwards on egg : bread-crumb, and fry them in the usual way, and serve \\dth asparagus, green peas, or any other vegetables

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