Mutton Cutlets with Green Peas

Ingredients

• Cut a best end of neck of mutton into cutlets
• 2 ozs. butter
• Mix a plateful of breadcrumbs
• 1 oz. finely-chopped lean ham
• Salt and pepper
• on a small bed of mashed potatoes
• pour a little gravy or sauce round the base of the dish
• Fill the centre with cooked green peas

Method

1. 1

   Cut and trim the mutton cutlets, season with salt and pepper.

2. 2

   Mix breadcrumbs with ham, dip cutlets in beaten egg, and coat with breadcrumbs.

3. 3

   Cook in melted butter until golden brown.

4. 4

   Serve cutlets in a border on mashed potatoes and peas, filling the center with peas and adding gravy around.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 15. The excerpt below is the record exactly as published.

MUTTON CUTLETS WITH GREEN PEAS. Cut a best end of neck of mutton into cutlets, trim, flatten, and pare them. Season with pepper and salt. Mix a plateful of breadcrumbs with an ounce of finely- chopped lean ham ; dip the cutlets in beaten egg, and cover with breadcrumbs. Melt about two ounces of butter in a saute -pan, and cook the cutlets to a nice golden brown. Take them up, drain, and dish up in the form of a border on a small bed of mashed potatoes and peas. Fill the centre with cooked green peas, pour a little gravy or sauce round the base of the dish, and serve. 5 or 6 cutlets cut from the best end of a neck of mutton Brown sauce 2 small onions 2 ozs. butter Salt and pepper

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