Mutton Cutlets

Ingredients

• fi bones of small cutlet mutton
• Bread-crumbs
• 1 beaten egg
• 2 tablespoonfuls clarified fat
• i pint Espagnole or tomato sauce
• Macedoine of vegetables

Method

1. 1

   Have the mutton well hung.

2. 2

   Saw the rib bones even in length, about 3 inches, and remove the chine bone.

3. 3

   Trim into small neat cutlets, and scrape the bones clean.

4. 4

   Coat well with beaten egg and bread-crumbs.

5. 5

   Fry in smoking hot fat for seven to ten minutes, then drain very thoroughly.

6. 6

   Arrange the cutlets on a border of potato, pour the sauce round, and garnish with the macedoine of vegetables.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 9. The excerpt below is the record exactly as published.

MUTTON CUTLETS. fi bones of small cutletmutton. | Bread-crumbs. 1 beaten egg. I 2 tablespoonfuls clarified fat Dithing. — Potato border. i pint Espagnole or tomato sauce. Macedoine of vegetables

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