Mutton Cutlets

Ingredients

• 2 lbs. chops
• salt
• pepper
• chopped parsley
• bread crumbs
• 1 beaten egg

Method

1. 1

   Have the chops from near the shoulder.

2. 2

   Trim off the chine, trim them to all one size, scrape the meat from the bone end to the depth of one inch.

3. 3

   Season with pepper and salt, brush each over with beaten egg, toss them in crumbs and chopped parsley mixed, and fry a nice golden colour in deep, hot fat.

4. 4

   Serve with brown gravy or tomato sauce, and mashed potatoes.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 49. The excerpt below is the record exactly as published.

2 lbs. chops salt pepper MUTTON CUTLETS. chopped parsley bread crumbs 1 beaten egg Have the chops from near the shoulder. Trim of the chine, trim them to all one size, scrape the meat from the bone end to the depth of one inch. Season with pepper and salt

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