Mutton Cutlets

Ingredients

• One and a half pounds back-ribs of mutton
• One beaten egg
• Two tablespoonfuls clarified fat
• Some well-dried bread crumbs

Method

1. 1

   Choose small, well-hung mutton.

2. 2

   Remove the chine bone, and saw the rib bones even in length about three inches.

3. 3

   Trim the cutlets, leaving a small rim of fat round the eye of the cutlet.

4. 4

   Scrape the inside of the cutlet bones free from skin and fat, and leave the end of the bone clear for a cutlet frill.

5. 5

   Brush the cutlet over with beaten egg, toss in the bread crumbs, remove any crumbs from the cutlet bones, and press well into shape.

6. 6

   Make the dripping smoking hot in a frying-pan, place the cutlets in the fat, and fry to a golden brown on one side.

7. 7

   Turn the cutlet over and fry quickly until brown on that side.

8. 8

   Reduce the heat, and allow the cutlets to cook from seven to ten minutes.

9. 9

   Drain well on paper, and then arrange the cutlets in a circle on a small border of mashed potatoes, and pour round them some brown or tomato sauce, and serve some seasonable vegetable in the centre.

10. 10

    Put a cutlet frill, if desired, on each cutlet, and serve.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 18. The excerpt below is the record exactly as published.

Mutton Cutlets. One and a half pounds back- ribs of mutton. One beaten egg. Two tablespoonfuls clarified fat. Some well-dried bread crumbs

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