Lamb Cutlets with Peas Sautes

Ingredients

• a dozen cutlets of Lamb
• 1 pint of green peas
• 3oz. to 5oz. of butter
• season with pepper
• season with salt

Method

1. 1

   Trim and season the cutlets with salt and pepper.

2. 2

   Dip in beaten eggs, roll in breadcrumbs, and fry in clarified butter.

3. 3

   Cook peas in salted water, drain, and toss with butter.

4. 4

   Arrange cutlets in a circle on a dish, pour peas into the center, and serve hot.

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 Peas Sautes. — Trim a dozen cutlets of Lamb, and season with pepper and salt ; dip them in beaten eggs, roll them in breadcrumbs, and fry in clarified butter. Cook 1 pint of green peas in salted wa?er, drain them, put them in a stewpan with 3oz. to 5oz. of butter, and toss them over a fire. When the butter is melted, pour them into the centre of the cutlets, having previously arranged them on a dish in a circle, and serve very hot. Lamb Cutlets Sautes. — Cut two necks of Lamb into cutlets, trim them, sprinkle salt and pepper over, dip them in clarified butter, and fry in a saute-pan ; when nicely browned, drain them. Put a croustade full of French beans on a hot dish, arrange the cutlets round them, and serve with bechamel sauce separately in a small tureen. Lamb Cutlets with Spinach. — Cut a neck of Lamb into cutlets, trim them to a nice shape, brush over with warmed butter, and season with salt

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