Lamb Cutlets with New Carrots

Ingredients

• very small new carrots
• a large lump of lard
• 1 or 2 table-spoonfuls of common stock
• half the juice of a small lemon
• season to taste with salt
• season to taste with pepper
• a small quantity of caster sugar
• a lump of fresh butter
• a moderate quantity of finely-chopped parsley

Method

1. 1

   Scrape and boil the carrots until tender in salted water.

2. 2

   Trim the cutlets, dip in beaten egg, and roll in breadcrumbs.

3. 3

   Fry in boiling lard until browned.

4. 4

   Drain on kitchen paper.

5. 5

   Drain the carrots, add butter, parsley, lemon juice, salt, pepper, sugar, and stock.

6. 6

   Toss over the fire for a few minutes.

7. 7

   Arrange cutlets in a circle on a hot dish, pile carrots in the center, garnish with fried parsley, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 222. The excerpt below is the record exactly as published.

Lamb Cutlets with New Carrots. — Procure very small new carrots, and scrape and boil them until tender in salted water ; trim the cutlets nicely, dip them in beaten egg, and roll in finely-grated breadcrumb, giving them a good coating. Put a large lump of lard in a flat stewpan, and when boiling put in the cutlets, and fry them until delicately browned ; take them out of the fat as they are cooked, and put them Lamb — continued. to drain on a sheet of kitchen-paper in front of the fire. Drain the carrots when cooked, and put in the saucepan with them a lump of fresh butter and a moderate quantity of finely-chopped parsley ; squeeze over them half the juice of a small lemon, season to taste with salt and pepper, and a small quantity of caster sugar. Moisten the carrots with 1 or 2 table-spoonfuls of common stock

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