Lamb Cutlets with Spinach

Ingredients

• 2 lb. spinach
• pint good white stock
• 8 or 9 cutlets
• 1 egg
• ^ lb. bread crumbs
• 2 oz. butter
• 2 oz. flour
• 1 small teaspoonful salt
• ^ do. pepper
• Some frying fat

Method

1. 1

   Prepare cutlets by trimming meat and fat.

2. 2

   Beat with a rolling pin, coat with beaten egg, and roll in bread crumbs.

3. 3

   Fry in hot fat for 5 minutes.

4. 4

   Boil spinach in salted water, drain, and press through a sieve.

5. 5

   Make a sauce with butter and flour, add stock, and mix with spinach.

6. 6

   Mold spinach, arrange cutlets around it, and serve with sauce Robert.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 16. The excerpt below is the record exactly as published.

LAMB CUTLETS with Spinach (Entree). 2 lb. spinach \ pint good white stock 8 or 9 cutlets 1 egg ^ lb. bread crumbs 2 oz. butter 2 oz. flour 1 small teaspoonful salt ^ do. pepper Some frying fat

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