Lamb Cutlets with Cucumbers

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

a loin of lamb ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
a piece of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
eschallots
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
boiling lard ↝ Lard [Fats and Oils]
the cucumber sauce ↝ Cucumber, raw [Other vegetables and combinations]

Instructions (4)

Take the bone from a loin of lamb, cut it into chops, beat them flat with a chopper, and trim off some of the fat.
Pass them with a piece of fresh butter, chopped parsley, thyme, eschallots, lemon juice, and pepper and salt.
When three parts done, put them on a dish, and, when nearly cool, egg, breadcrumb, and fry them in boiling lard till of a light brown colour.
Drain them dry, place them round each other in the dish, and serve them up with the cucumber sauce in the center.

Original Text

Lamb Cutlets with Cucumbers.

Take the bone from a loin of lamb, cut it into chops, beat them flat with a chopper, and trim off some of the fat. Pass them with a piece of fresh butter, chopped parsley, thyme, eschallots, lemon juice, and pepper and salt. When three parts done, put them on a dish, and, when nearly cool, egg, breadcrumb, and fry them in boiling lard till of a light brown colour. Drain them dry, place them round each other in the dish, and serve them up with the cucumber sauce in the center.

N. B. In the same manner may be done mutton and veal cutlets.

[75]

Notes

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