Lamb or Mutton Cutlets with Soubise Sauce

Ingredients

• The best end of two necks of either
• brush them with egg
• dip them into very fine bread-crumbs
• into clarified butter

Method

1. 1

   Cut the necks thin with one bone to each; trim off the fat and skin, scrape the bones clean, and season the cutlets with salt and white pepper.

2. 2

   Brush them with egg, dip into bread-crumbs, then into clarified butter, and again into bread-crumbs.

3. 3

   Broil over a clear fire or fry in good butter until brown.

4. 4

   Press in blotting paper to extract grease and serve with soubise sauce or puree of cucumbers.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 232. The excerpt below is the record exactly as published.

LAMB OR MUTTON CUTLETS, WITH SOUBISE SAUCE. (ENTREE.) The best end of two necks of either will be required for a hand- some dish. Cut them thin with one bone to each ; trim off the fat and all the skin, scrape the bones very clean that they may look white, and season the cutlets with salt and white pepper ; brush them with egg, dip them into very fine bread-crumbs, then into clarified butter

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