Mutton Cutlets Breaded
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Wm. Reid, Chicago.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 229. The excerpt below is the record exactly as published.
MUTTON CUTLETS BREADED.— Trim the cutlets, and season with salt and pepper. Dip in crumbs, beaten egg, and crumbs again, and fry in smoking fat, 4 to 6 minutes, if rare, 8 to 10 if well done. Arrange in the center of a hot dish, and pour tomato sauce around them
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