Lamb Cutlets with Cucumber

Ingredients

• a large cucumber
• salt
• Lamb cutlets
• a good-sized lump of butter
• finely-minced parsley

Method

1. 1

   Peel and slice cucumber, salt, and soak.

2. 2

   Boil until tender, drain.

3. 3

   Shape cutlets, season, roll in egg and breadcrumbs, fry until browned.

4. 4

   Toss cucumber in butter and parsley, serve with cutlets.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 221. The excerpt below is the record exactly as published.

Lamb Cutlets with Cucumber. — Peel a large cucumber, cut it into slices tin. thick, remove the seeds, cut each slice into quarters, dredge well with salt, cover with cold water, and leave for an hour or two. Drain the pieces of cucumber, put them into a saucepan of boiling salted water, and let them simmer until nearly tender. Cut some Lamb cutlets to a nice even shape, dust over with salt and pepper, roll them in beaten egg and then in finely-grated breadcrumb. In about half-an-hour’s time egg-and-breadcrumb the cutlets again, and fry until nicely browned in boiling lard. Drain the pieces of cucumber, put them into a saute-pan with a good-sized lump of butter and a moderate quantity of finely- minced parsley

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