Mutton Cutlets

Ingredients

• Neck of Mutton
• Oil, or Egg and Bread-crumb

Method

1. 1

   Take the best end of a neck of mutton, which will give seven cutlets.

2. 2

   Saw about four inches off the end of the upper rib-bones.

3. 3

   Saw off the chine-bone.

4. 4

   Remove the fat.

5. 5

   Cut the seven cutlets, giving a bone if possible with each cutlet.

6. 6

   Let each of them be about half an inch in thickness, clearing the meat an inch off the end of each bone.

7. 7

   Flatten them with a chopper just moistened with water to prevent it sticking to the cutlet.

8. 8

   Sprinkle the cutlets on each side with two pinches of salt and one small pinch of pepper.

9. 9

   Oil them slightly.

10. 10

    Put them on a gridiron over a brisk fire and cook them for four minutes on one side, and for three minutes on the other.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 116. The excerpt below is the record exactly as published.

MUTTON CUTLETS. Ingredients. Neck of Mutton. Oil, or Egg and Bread-crumb

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