Trim the cutlets, season with pepper and salt, rub them over with a paste-brush dipped in yolks of eggs, and roll them in bread-crumbs.
Original Text
931. LAMB CUTLETS, BREAD-CRUMBED, WITH ASPARAGUS-PEAS.
TRIM the cutlets, season with pepper and salt, rub them over with a paste-brush dipped in yolks of eggs, and roll them in bread-crumbs;