Lamb Cutlets with Cucumber

Ingredients

• Two lb. best end neck of lamb
• 2 eggs
• bread crumbs
• J pint white sauce
• J pint of clear brown sau
• a little hard-boiled yolk of egg rubbed thro sieve

Method

1. 1

   Trim the cutlets very neatly, removing nearly all fat, leave 0.5 inch of bone at end of each, sprinkle with pepper and salt, egg and bread crumbs, and fry in hot fat till a nice golden colour; dish in a circle.

2. 2

   Have the cucumber ready boiled in its skin, and cut into small pieces, stir into the white sauce, season with a little lemon juice, salt, pepper, and cayenne; heat up over the fire, and pour in the centre of the cutlets.

3. 3

   Decorate with.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 32. The excerpt below is the record exactly as published.

Lamb Outlets with Cucumber. Two lb. best end neck of lamb, 2 eggs, bread crun cucumber, J pint white sauce, \ pint of clear brown sau Sauces), a little hard-boiled yolk of egg rubbed thro sieve. Trim the cutlets very neatly, removing near fat, leave \ inch of bone at end of each, sprinkle pepper and salt, egg f and bread crumbs

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