Mutton Cutlets

Ingredients

• i best end of neck
• vegetables for centre
• egg
• breadcrumbs
• good brown or tomato seasoning
• sauce
• potato border

Method

1. 1

   Wipe the meat and chine carefully, chop the ends, cut into cutlets, and trim off the outside fat.

2. 2

   Clear the bone an inch below the eye.

3. 3

   Bat with a cutlet bat, or the end of a palette-knife.

4. 4

   Trim.

5. 5

   Scrape the bone.

6. 6

   Dip in seasoned flour.

7. 7

   Coat with egg and crumbs.

8. 8

   Fry in a Saute pan.

9. 9

   Dish on a border of mashed potatoes.

10. 10

    Put peas or any suitable vegetable in the centre and pour sauce round.

11. 11

    A small frill should be put on each cutlet bone.

As published

This recipe was extracted from Berridge House recipe book (1910), page 25. The excerpt below is the record exactly as published.

Mutton Cutlets i best end of neck, vegetables for centre, egg and breadcrumbs, good brown or tomato seasoning, sauce, potato border

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