Mutton Cutlets with Sauce

Name: Mutton Cutlets with Sauce
Ingredients: sprinkle over them a little flour, pepper, and salt; Break an egg on a plate; two ounces of butter or dripping; one ounce of butter; one ounce of flour; one pint of cold water or stock; a tablespoonful of ketchup; a tablespoonful of Harvey’s sauce; and browning

From The handy dictionary of cookery, 1890

Serve cutlets arranged around mashed potatoes, garnished with parsley.

Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 67. The excerpt below is the record exactly as published.

Mutton Cutlets with Sauce. Trim the cutlets neatly, leaving about an inch of the bone quite clean ; sprinkle over them a little flour, pepper, and salt. Break an egg on a plate ; beat it slightly with a fork ; brush each cutlet over with the beaten egg and a little ii8 DOMESTIC COOKERY. finely chopped parsley. Toss them in a sheet of paper con- taining bread crumbs. Put into a thick frying-pan two ounces of butter or dripping. When it is quite hot fry the cutlets carefully until they are a golden colour on both sides. A broad-pointed knife should be used to turn them, and they will take from seven to ten minutes to cook, according to the thickness. Sauce. — Put into a saucepan one ounce of butter. When it is melted stir into it one ounce of flour; then add one pint of cold water or stock. Stir carefully till boiling. Season with pepper and salt to taste ; also a tablespoonful of ketchup, Harvey’s sauce, and browning

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