Mutton Cutlets A L'Italienne

Ingredients

• Marinade the cutlets for a couple of hours
• the yolks of three eggs well beaten
• fry them in a saut^pan with clarified butter

Method

1. 1

   Select a neck of mutton, prepare cutlets, marinade for a couple of hours, wipe, pass over egg yolks, and bread.

2. 2

   Fry in clarified butter until golden.

3. 3

   Serve with Sharp sauce apart.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 112. The excerpt below is the record exactly as published.

MUTTON CUTLETS A LITALIENNE, Select a neck of mutton that has been killed at least four days, and cut off the neck or scrag-end with the chopper; or simply procure the best-end of a neck of mutton from the butcher, saw off the breast-part so as to leave the cutlet-bones between three and a half and four inches long; saw off also the chine or spine bone, and then with a sharp knife cut in as many cutlets as there are bones from the neck of mutton thus prepared. 26o PRACTICAL HOUSEHOLD COOKERY. Trim the cutlets by removing all the sinewy part and superfluous fat without damaging the flllet, and detach the meat about an inch from the end of each bone. Marinade the cutlets for a couple of hours, wipe and pass them over the yolks of three eggs well beaten, and bread them. Ten minutes before serving, fry them in a saut^pan with claiified butter

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