Mutton Cutlets

Ingredients

• 2 lbs. best end Neck of Mutton
• 1 lb. Bread Crumbs
• 2 Eggs
• ½ teaspoonful Salt
• 1 teaspoonful Pepper

Method

1. 1

   Trim cutlets, remove excess fat, and leave 1 inch of bone bare.

2. 2

   Egg and breadcrumb the cutlets, set aside for 10 minutes, then fry in boiling fat for 3-4 minutes.

3. 3

   Serve with Soubise or Tomato sauce, garnished with parsley and lemon.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 56. The excerpt below is the record exactly as published.

lb. Bread Crumbs or OatraenJ (dried), Pep]>er and Salt, Herb Powder, 2 oz. HugoiPs Suet, aud 2 o'z. Macaroni (boiled for a few minutes in boiling water). Cover macaroni with stock; simmer tilT tender. Take half of macaroni ; chop up, and put among meat. Put mixtvire in mould, and cover witli paper. .Serve with half of macaroni round dish, or put remaining half I’ound buttered dish in honeycomb shape before ))ntting in mixture. 52 2R1ED FAVOURITES COOKERY BOOK. Mince Pie. 1 teacupful Flour, 2 oz. Butter, ^ teaspoonful Eoyal Baking Powder, J tea- cupful cold Water, | lb. Mince. Half cook mince, and season it with salt and pepper, then lay aside to cool. Make paste, and divide into two pieces. Put one into flat tin ; then put cold mince on it, and cover with other half of paste. Decorate, and bake. Mince, with Tomatoes. Put G or 8 small tomatoes into a dripping tin, and on top of these a little butter, dripping, or lard ; sprinkle with a little salt and pepper ; put into oven for 5 or 10 minutes. Don’t cook them too much. Take 1 small tomato, sliced ; a small piece onion, finely minced ; about ^ oz. butter, f or 1 lb. meat, either minced or cut in squares ; salt, pepper, teacupful stock, gravy, or water. Fiy onions in butter ; then add sliced tomato, flour, and stock. Stir till it comes to boil, then add seasoning and meat. Warm thoroughly, but don’t let it remain on too long. Dish this, and garnish with the tomatoes. Mutton Cutlets. lbs. best end Neck of Mutton, i lb. Bread Crumbs, 2 Eggs, ^ teaspoonfui Salt, i teaspoonful Pepper. Trim outlets neatly, first having the chine-bone cut off, cut away fat, leaving about 1 inch of bone bare at top. Egg and brqad-orumb cutlets. Set aside for 10 minutes. Repeat the process, then fry 3 or 4 minutes in boiling fat. Serve with Soubise or Tomato sauce. Gar- nish with parsley and lemon. Cold Mutton, Dressed. i lb. Cold Mutton, 4 oz. Fat Bacon, 4 teaspoonful Salt

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